MEXICAN SWEET POTATO SKINS
INGREDIENTS
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– 3 medium sweet potatoes (yams)
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– 1 – 15.25-ounce can corn, drained, rinsed and patted dry
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– 1 – 15-ounce can black beans, drained and rinsed
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– 1 tablespoon butter
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– 1/2 yellow onion, diced
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– 2 to 4 chipotle peppers in adobo sauce, minced
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– 1 ounce (⅛ common-sized package) cream cheese
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– 1/4 cup sour cream
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– 1 teaspoon kosher salt
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– 1 teaspoon cumin
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– 1 teaspoon coriander
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– 1 teaspoon chili powder
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– 1/2 cup cilantro, roughly chopped
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– 6 tablespoons Mexican shredded 4-cheese (Monterey Jack, queso quesadilla, cheddar and asadero) blend
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