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Chipotle Beef Sweet Potato Skins Recipe

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4 from 27 reviews

These Chipotle Beef Sweet Potato Skins combine the natural sweetness of roasted sweet potatoes with a smoky, spicy ground beef filling. Topped with melted cheddar and Monterey Jack cheese, and served with fresh avocado, cilantro, jalapeños, green onions, and sour cream, this hearty appetizer or main dish offers a delicious blend of flavors and textures that’s perfect for game day, parties, or a satisfying weeknight meal.

Ingredients

Sweet Potatoes

  • 6 medium-sized sweet potatoes

Beef Filling

  • 1 pound ground beef (or substitute with chicken, venison, or bison; omit for vegetarian)
  • 1 yellow onion, chopped
  • 1 tablespoon chili powder
  • 2 teaspoons chipotle chili powder
  • 2 teaspoons smoked paprika
  • 2 teaspoons garlic powder
  • 1 teaspoon cumin
  • 2 tablespoons tomato paste
  • 1/4 cup hot sauce
  • Salt and black pepper, to taste

Toppings

  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • Avocado, sliced, for serving
  • Fresh cilantro, chopped, for serving
  • Green onions, sliced, for serving
  • Jalapeños, sliced, for serving
  • Sour cream, for serving

Instructions

  1. Prepare the Sweet Potatoes: Preheat your oven to 400°F (200°C). Scrub the sweet potatoes clean and pierce them several times with a fork. Place them on a baking sheet and roast for about 45-60 minutes, or until tender when pierced with a fork. Remove from oven and let cool slightly.
  2. Cut and Scoop: Once the sweet potatoes are cool enough to handle, slice each in half lengthwise. Carefully scoop out most of the flesh into a bowl, leaving a thin shell about 1/4 inch thick to maintain the skins’ shape. Set the skins aside on the baking sheet.
  3. Cook the Beef Mixture: Heat a large skillet over medium heat. Add the ground beef and chopped onion, cooking and breaking up the meat until the beef is browned and the onion is soft, about 6-8 minutes. Drain any excess fat.
  4. Add Spices and Flavorings: Stir in chili powder, chipotle chili powder, smoked paprika, garlic powder, cumin, tomato paste, and hot sauce. Season with salt and black pepper to taste. Mix well to combine. Cook for an additional 2-3 minutes until fragrant and heated through.
  5. Combine Beef and Sweet Potato Flesh: Add the scooped sweet potato flesh to the skillet with the beef mixture and stir until fully combined and heated through.
  6. Stuff the Skins: Spoon the beef and sweet potato filling evenly into each sweet potato skin, packing the filling gently to hold its shape.
  7. Add Cheese and Bake: Sprinkle shredded cheddar and Monterey Jack cheese evenly over the stuffed skins. Return the baking sheet to the oven and bake at 400°F (200°C) for 10-15 minutes, or until the cheese is melted and bubbly.
  8. Serve: Remove from oven and garnish with sliced avocado, chopped cilantro, green onions, jalapeños, and a dollop of sour cream as desired. Serve warm.

Notes

  • You can substitute ground beef with ground chicken, venison, or bison for different flavor profiles.
  • For a vegetarian version, omit the meat and consider using black beans or lentils instead.
  • If you prefer less heat, reduce or omit the chipotle chili powder and hot sauce.
  • To make ahead, prepare the filling and stuff the skins, then refrigerate before baking.

Find it online: https://justsosavory.com/chipotle-beef-sweet-potato-skins-recipe/