Bourbon Brown Sugar-Stuffed Sweet Potato Skins
- Level: Easy
- Yield: 8 skins
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 310
- Total Fat
- 15
- Saturated Fat
- 5
- Carbohydrates
- 14
- Dietary Fiber
- 3
- Sugar
- 4
- Protein
- 7
- Cholesterol
- 26
- Sodium
- 350
- Total: 1 hr 55 min
- Active: 30 min
Ingredients
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
Directions
- 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.