Description
Loaded Sweet Potato Skins are a delicious and hearty vegan appetizer or meal featuring crispy baked sweet potato halves filled with a savory mixture of sautéed vegetables, black beans, vegan cheese, and tangy vegan yogurt. Topped with melty mozzarella-style shreds and coconut bacon, these skins deliver a perfect balance of smoky, spicy, and creamy flavors with a satisfying texture.
Ingredients
Scale
Sweet Potatoes
- 3 medium sweet potatoes
- 1/2 tablespoon olive oil
Vegetable Mixture
- 2 tablespoons chopped onions
- 2 cloves garlic, minced
- 1/4 cup bell peppers, chopped
- 1/4 cup diced tomatoes
- 1 cup cooked black beans
- 1/2 jalapeño, finely chopped
Dairy-Free Additions
- 2 tablespoons vegan coconut yogurt or vegan Greek yogurt
- 1/2 cup vegan mozzarella cheese shreds
- 1/4 cup vegan mozzarella cheese shreds (for topping)
Seasonings
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
Garnish
- 1/2 lime (for serving)
- Coconut bacon (for topping)
Instructions
- Preheat the Oven: Set your oven to 375°F (190°C) to prepare for baking the sweet potatoes.
- Bake the Sweet Potatoes: Prick each sweet potato with a fork several times. Place them on a baking sheet and bake for 45 to 50 minutes, or until they are tender when pierced with a fork.
- Cool and Slice: Remove the sweet potatoes from the oven and let them cool slightly to handle. Then, slice each potato in half lengthwise.
- Sauté Vegetables: While the potatoes cool, heat 1 teaspoon of olive oil in a pan over medium heat. Add the chopped onions, minced garlic, chopped bell peppers, and diced tomatoes. Cook for about 8 minutes, or until the vegetables soften slightly.
- Prepare Filling: Carefully scoop out the flesh from each sweet potato half, leaving a thin layer to keep the skins sturdy. Add the scooped sweet potato flesh to a bowl along with the sautéed vegetables, cooked black beans, vegan coconut or Greek yogurt, 1/2 cup vegan mozzarella cheese shreds, sea salt, black pepper, paprika, and finely chopped jalapeño. Stir all ingredients together until well combined.
- Crisp the Potato Skins: Rub the remaining olive oil on the bottom of the potato skins. Arrange them bottom side up on a baking sheet and bake for 5 to 10 minutes to crisp the skins.
- Fill and Top: Remove the crispy skins from the oven and evenly fill them with the sweet potato and vegetable mixture. Sprinkle the remaining 1/4 cup vegan mozzarella cheese shreds over the tops.
- Melt the Cheese: Return the filled skins to the oven and bake for 10 to 15 minutes until the cheese melts and becomes bubbly.
- Serve: Remove from the oven, sprinkle with coconut bacon for added smoky flavor, and serve with extra vegan coconut or Greek yogurt and a wedge of lime. Enjoy your loaded sweet potato skins!
Notes
- Storage: Refrigerate leftover sweet potato skins in an airtight container for up to 4 days.
- Reheating: Reheat in a 400ºF oven to regain crispiness or microwave until warmed through.
- Freezing: Freeze sweet potato skins in a freezer-safe bag or container for up to 3 months. Thaw overnight in the fridge before reheating.
- Coconut Bacon: For enhanced smoky flavor, top with coconut bacon. Find instructions for making coconut bacon online.
Nutrition
- Serving Size: 1 stuffed sweet potato skin (1/6 of recipe)
- Calories: 230
- Sugar: 5g
- Sodium: 230mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 0mg
