Wednesday, April 16, 2014

[ Mexi-Stuffed Yam Skins ]

I started eating "clean" ... basically, no more than 5 ingredients on a package - or I don't eat it.  Its actually REALLY easy ... the biggest change being PREPARING my snacks and lunches.    Our dinners are generally pretty "clean" - so that wasn't much of an adjustment.  

So, when my friend Char made these and gave me a tester?  I was BLOWN away.  I made them the next day - but had no goat cheese or cilantro, which were definitely missing from mine.  But I still ate two - and the rest are in the freezer for the day that I don't have a healthy choice to eat.

Photo cred :  I'm guessing it's Char's LOL

Mexi-Stuffed Yam Skins

3 medium sweet potatoes
1 can corn, rinsed and patted dry
1 can black beans, rinsed and drained
1 tablespoon coconut oil (original recipe calls for butter)
½ yellow onion, chopped
2-4 chipotle peppers in adobo sauce, minced or pureed (not the whole can!) or dry chipotle pepper to taste
1 ounce goat cheese (original recipe calls for cream cheese - Char suggested goat cheese)
¼ cup greek yogurt (original recipe callsfor sour cream)
1 teaspoon salt
½ cup cilantro, roughly chopped
6 tablespoons shredded cheese (I omitted the cheese)

  1. Preheat oven to 350 degrees. Bake the sweet potatoes for 45-60 minutes.
  2. While sweet potatoes are baking, place corn in a heavy cast-iron skillet over medium-high heat with no butter or oil. Sprinkle with salt and other Mexican seasoning (as much as you want). Do not stir! Let corn roast for several minutes before stirring. Let it roast for a few more minutes before stirring again. Continue this for about 10 minutes, until corn is browned and roasted on the outside. Set aside in a small bowl with the black beans.
  3. Saute the onion in the oil over medium heat until soft and translucent. Set aside.
  4. Remove sweet potatoes from the oven when fork-tender. Let cool for 5-10 minutes. Cut the sweet potatoes in half. Scrape the flesh of the sweet potatoes out, leaving the skins intact. Sometimes leaving a thin layer of potato inside of the skins helps them hold together better.
  5. Mix the flesh of the sweet potatoes with the goat cheese, greek yogurt, chipotle, and salt.  When well-mixed, gently stir in the black beans, roasted corn, sauteed onions, and cilantro.
  6. Scoop the filling into the skins and top each with 1 tablespoon shredded cheese. Broil for about 5 minutes or until cheese is melted.

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