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Appetizers / Snacks

Sweet Potato Skins with Soy Chorizo & Black Beans

Give your fans something to cheer about — make these healthy-ish appetizers for your game-day spread. Not only are they a smarter choice than the usual, but flavor is up front and center. Are loaded potato skins your thing? Not to worry. These sweet potato skins bursting with soy chorizo, spiced-up black beans, and Jack cheese aren’t to be missed.


10 servings

Total Time

45 minutes + baking potatoes

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Test Kitchen Tip

Orange-fleshed sweet potatoes are one of the best sources of betacarotene and vitamin A, very good sources of vitamins C and B6, and a good source of potassium and fiber.


Preheat oven to 400°.

Bake sweet potatoes on a foil-lined baking sheet until fork-tender, 3045 minutes; let cool completely. (Sweet potatoes can be baked, cooled, and refrigerated overnight.)

Halve sweet potatoes lengthwise, and scoop out flesh, leaving ¼-inch flesh inside skin. (Save scooped out flesh for another use.)

Arrange skins on a rack set in a baking sheet, skin sides up; brush with 1 Tbsp. oil.

Bake skins until slightly browned and crisp, 2530 minutes. Flip skins when cool enough to handle.

Meanwhile, cook chorizo in a saucepan in 1 Tbsp. oil over medium heat, breaking up chunks with a potato masher, until cooked through, about 10 minutes; transfer to a paper-towel-lined plate.

Sauté ¼ cup scallions, chipotle, adobo sauce, garlic, cumin, and chile powder in remaining 2 Tbsp. oil in same saucepan over medium-high heat until scallions soften, 35 minutes.

Add beans and liquid; simmer until mixture thickens, about 10 minutes. Stir in lime juice; season beans with salt and pepper.

Fill skins with chorizo and beans; sprinkle with cheese. Bake skins until cheese melts, 35 minutes. Top skins with scallions, cilantro, and sour cream.

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