Spicy Sweet Potato Skins with Chili Chocolate Sour Cream


This incredible recipe takes potato skins way beyond the usual restaurant variety. Delicious sweet potatoes are the base for a ton of insane flavour from spicy chorizo, paprika, old cheddar, and more. It’s all topped with chili chocolate sour cream sauce, a rich and tangy blend you’ve got to taste to believe! Go way beyond expectations at your next party with this crazy appetizer!

Yield: 2 servings (4 pcs. per serving)
Prep Time: 25 minutes
Cook Time: 1 hour 20 minutes


For the Chili Chocolate Sour Cream Sauce:

  • 40 g / ¼ cup 90% dark chocolate, chopped
  • 250 ml / 1 cup sour cream
  • 3 g / 1 tsp ancho chili powder
  • 2 g / ½ tsp ground cumin
  • 1 g / ¼ tsp ground cayenne pepper

For the Spicy Sweet Potatoes:

  • 2 medium sweet potatoes
  • 30 ml / 2 tbsp Mirage margarine, melted and divided
  • 3 g / 1 tsp smoked paprika
  • 3 g / ½ tsp salt
  • 1 g / ¼ tsp cayenne pepper
  • 55 g / ½ cup extra old white cheddar
  • 35 g / ¼ cup cooked and chopped spanish chorizo or bacon
  • 20 g / ¼ chopped green onions


For the Chili Chocolate Sour Cream:

1. Melt chocolate in a double broiler or in a bowl set over a pot of simmering water (the bowl should not touch the simmering water) stirring, until melted. Remove from heat and stir in 30 ml / 2 tbsp of sour cream to temper the chocolate. Stir in remaining sour cream, ancho chili powder, cumin, and cayenne powder.

For the Spicy Sweet Potatoes:

1. Preheat oven to 425°F (230°C).

2. Pierce sweet potatoes all over with a knife. Brush potatoes with half of the Mirage margarine, wrap each potato in foil and place in preheated oven. Bake until fork tender, about 40 to 50 minutes.

3. Once cool enough to handle, cut sweet potatoes in half lengthwise. Scoop out flesh leaving a ½ inch (1 cm) border.

4. Increase oven temperature to 450°F (232°C), and line a baking sheet with parchment.

5. Cut sweet potatoes in half lengthwise and place on prepared baking sheet. Brush both sides of potato skins with remaining margarine.

6. Sprinkle flesh side with smoked paprika, salt, and cayenne pepper. Bake, flesh side down, for 10 minutes; flip and bake for an additional 10 minutes.

7. Top each potato skin with shredded cheese and cooked chorizo; bake for 5 minutes or until cheese is melted.

8. Garnish potato skins with chopped green onions and serve with chili chocolate sour cream.

Chef’s Notes:

  • Use extra sweet potato flesh for a tasty sweet potato mash.
  • For a lighter sauce use 2% Greek yogurt instead of sour cream.
  • This recipe can easily be doubled to feed a larger group.