This hearty appetizer makes a great game-day snack for your home-gating spread. It combines crisp sweet potato skins with chipotle-seasoned black beans, gooey cheese, fresh pico de gallo, and creamy avocado. We call for small sweet potatoes to make these appetizer-sized; you’ll have better luck skipping past the loose sweet potato bin at the grocery store and looking for bags of pre-packaged small sweet potatoes instead. If all you can find are large sweet potatoes, you can cut them lengthwise into quarters for longer, more slender potato skins.
Ingredients
4 sprays of cooking spray
4 small cooked sweet potatoes, cooled and halved lengthwise
¾ tsp kosher salt, divided
¼ tsp ground cumin
½ cup canned low-sodium black beans
1 tsp canned chipotle peppers in adobo sauce, minced
½ cup shredded reduced-fat Mexican-style cheese
1 avocado, medium, peeled, seeded, and mashed
½ cup Pico de gallo
2 tbsp cilantro, chopped (optional)
Instructions
Preheat the oven to 425°F. Line a sheet pan with foil or parchment paper.
Scoop out the flesh from the potatoes, leaving a thin layer of flesh in the skins. (Reserve scooped-out flesh for another use.) Arrange the potato skins on the prepared pan. Coat both sides of the potato skins with cooking spray. Turn the skins cut side up; sprinkle with ½ tsp salt and cumin. Bake until slightly crisp, about 8 minutes.
In a small bowl, combine the beans and chipotle. Spoon 1 tbsp bean mixture into each potato skin; sprinkle each with 1 tbsp cheese. Bake until the cheese melts, about 5 minutes.
In a small bowl, stir together the avocado and remaining ¼ tsp salt. Top each potato skin with 1 tbsp pico de gallo; divide the avocado evenly among the potato skins. Sprinkle with cilantro, if desired. Serve warm.
Serving Size: 1 potato skin.
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