Twice Baked Tex Mex Sweet Potatoes

These cheesy twice-baked Tex-Mex sweet potatoes will blow your guests away! Bonus – they’re garnished with crunchy tortilla chips and mild salsa for an extra kick of flavor.

Prep Time:

90 minutes

Rating

1 2 3 4 5

Ingredients

¼ cup (60 mL) crumbled Tostitos^® Multigrain Rounds Tortilla Chips
¼ cup (60 mL) Tostitos^® Mild Salsa
2 sweet potatoes (about 1 1/2 lb/750 g), halved lengthwise
½ tsp (2 mL) salt, divided
¼ tsp (1 mL) pepper
2 tbsp (30 mL) butter
1 cup (250 mL) shredded cooked chicken
½ cup (125 mL) corn kernels
½ cup (125 mL) canned black beans, drained and rinsed
¼ cup (60 mL) chopped green onions
1 cup (250 mL) shredded Cheddar cheese
¼ cup (60 mL) sour cream

How to make it

Preheat oven to 400°F (200°C). Line baking sheet with parchment paper or foil.
Season sweet potatoes with 1/4 tsp (1 mL) each salt and pepper. Place cut side down on prepared baking sheet. Bake for 45 to 50 minutes or until fork-tender.
Scoop out pulp from sweet potato halves into bowl, leaving about 1/2-inch (1 cm) border all around. Set skins aside.
Mash pulp with butter. Mix in chicken, corn, black beans and green onions.
Divide sweet potato filling evenly among potato skins; sprinkle with cheese. Bake for 15 to 18 minutes or until warmed through and cheese is melted.
Garnish with salsa, sour cream and tortilla chips

Tip: Drizzle potatoes with barbecue sauce and scatter crumbled cotija cheese over top for a tangy addition!

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