Bourbon Brown Sugar-Stuffed Sweet Potato Skins

Total Time:
1 hr 55 min
20 min
1 hr 35 min

8 skins

  • 4 medium sweet potatoes
  • 1 tablespoon olive oil
  • Kosher salt and freshly ground black pepper
  • One 16.5-ounce can baked beans with bourbon and brown sugar, such as Bush's Best Bourbon and Brown Sugar Grillin' Beans
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 2 scallions (white and pale green parts), sliced, dark green tops sliced and reserved for garnish
  • 1 jalapeno, seeds and ribs removed, diced
  • 1/2 cup sour cream
  • Juice of 2 limes
  • 1 avocado, diced
  • One 10-ounce tube Mexican chorizo
Watch how to make this recipe.
  • Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.

  • Roast the sweet potatoes on the prepared baking sheet until soft when pierced with a fork, about 1 hour. Let cool for 15 minutes.

  • Slice each potato lengthwise and scoop out the flesh into a bowl. Brush the empty potato skins with the olive oil and season with salt and pepper. Return the skins to the baking sheet and bake until crispy, about 15 minutes.

  • Meanwhile, mix the sweet potato flesh with the beans, cumin, chile powder, scallions and jalapenos. Season with salt and pepper.

  • Remove the skins from the oven and fill each with some of the bean mixture. Fit a baking sheet with a wire rack, transfer the filled potato skins to the rack and bake for another 20 minutes.

  • Meanwhile, in a food processor, blend together the sour cream, lime juice and avocado until smooth. Season with salt and pepper. Set aside.

  • Heat a medium skillet over medium-high heat. Add the chorizo and cook, stirring to break up the meat, until brown and crispy, 8 to 10 minutes. Drain off the fat.

  • Top the potato skins with warm, crispy chorizo, avocado drizzle and sliced scallion tops.

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