Could there be anything better than Mexican sweet potato skins filled to the brim with roasted corn, black beans, fresh cilantro, sweet potato mash, a kick of spicy chipotle, and a handful of melted cheese?

Answer: Yes, obviously – it’s Mexican sweet potato skins on a plate in my lap while wearing my best sweatpants and Netflixing my life away.

Highlight of the fall right there. Highlight. Of. The. Fall.

I loved these so much that I made them two days in a row. Like, before we had even made a dent in the first round leftovers, I made them again. I know. It doesn’t make sense. I’ve lost all my brain cells to these cheesy chipotle little bites. I won’t even tell you about the midnight fridge raid that ended with a face full of chipotle sweet potato filling, and I definitely won’t tell you about eating these for breakfast with a fried egg over the top SAY WHAAAT yes I did.

Do these make amazing leftovers?

Do these kind of count as football food that is both healthy and not sad?

Do these inspire greatness on all levels of your life?

Yes to all of the above.

Mexican sweet potato skins in your life. Now. You need them. Go.