Loaded Mexican Sweet Potato Skins

Preheat oven to 400 F. I used my Sharp Convection Microwave heated to 400 F.

With a fork puncture a couple of holes on top of the sweet potatoes to let the steam release. Place the sweet potatoes on a baking sheet or cooking stone and place in the oven. Cook for 40 minutes or until the potatoes are tender. Take them out of the convection microwave or oven and leave it on.

Once the sweet potatoes are cool enough to touch carefully cut them in half lengthwise. Scoop out the center of each sweet potato leaving enough room along the edges so the potato doesn’t fall apart.

Add the scooped sweet potato flesh into a medium bowl along with the milk, sour cream and adobo sauce. Mash until the mixture is creamy and clump free. Stir in the black beans and corn. Scoop the filling back into the sweet potato shells.

Top with cheese and place back into the oven or convection microwave. Cook until the cheese has melted about 2-3 minutes.

Serve immediately with diced tomatoes, chopped cilantro and sour cream, if desired.