Loaded Vegan Sweet Potato Skins with Black Beans and Coconut Bacon Recipe

If you’re craving a fun, flavorful dish that feels indulgent yet totally plant-based, this Loaded Vegan Sweet Potato Skins with Black Beans and Coconut Bacon Recipe is absolutely for you. I love this recipe because it transforms humble sweet potatoes into crispy, cheesy pockets bursting with smoky coconut bacon and hearty black beans. It’s the perfect combo of textures and flavors that satisfy any time you want a snack, appetizer, or even a light meal.

When I first tried this recipe, I was immediately hooked on how simple ingredients come together to create something so special. You’ll find that these loaded skins are not only beautiful to serve but also straightforward to make, which is a win in my book—especially when entertaining or just craving comfort food with a healthy twist.

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Ingredients You’ll Need

The ingredients in this Loaded Vegan Sweet Potato Skins with Black Beans and Coconut Bacon Recipe come together to create layers of flavor and texture. Picking fresh vegetables and quality dairy-free cheese sets you up for the best result.

• Sweet potatoes: Choose medium-sized ones for easy portion control and uniform baking.
• Onions: Adds a natural sweetness and depth when sautéed.
• Garlic: Minced fresh garlic gives a fragrant kick that elevates the mix.
• Bell peppers: I like using colorful peppers to brighten both taste and appearance.
• Diced tomatoes: Adds a juicy, tangy element to balance flavors.
• Cooked black beans: A fantastic plant protein that makes these skins filling and hearty.
• Vegan coconut yogurt or vegan Greek yogurt: Helps bind everything together with a creamy texture and mild tang.
• Vegan mozzarella cheese shreds: I use a good melting vegan cheese to get that classic gooey bite.
• Sea salt, black pepper, paprika: Essential for seasoning that punchy, smoky flavor.
• Jalapeño: Just a touch for a subtle heat lift—feel free to adjust based on your spice tolerance.
• Lime: A squeeze at the end brightens the whole dish brilliantly.
• Olive oil: Used to crisp the sweet potato skins perfectly.
• Coconut bacon: The star smoky topping that adds amazing crunch and richness.

Variations

I like to switch things up with this recipe depending on what I have on hand or the vibe I’m going for. Feel free to make this Loaded Vegan Sweet Potato Skins with Black Beans and Coconut Bacon Recipe your own!

• Spicy variation: When I want more heat, I add diced chipotle peppers or extra jalapeños, which give it a smoky-charred punch that my family adores.
• Different beans: You can swap black beans for pinto or kidney beans without losing that hearty texture.
• Nut-free option: Skip the coconut bacon and sprinkle toasted pumpkin seeds for crunch if you’re avoiding nuts or coconut.
• Seasonal veggies: In colder months, adding sautéed mushrooms or spinach to the filling is a cozy upgrade I’ve enjoyed often.

How to Make Loaded Vegan Sweet Potato Skins with Black Beans and Coconut Bacon Recipe

Step 1: Bake Sweet Potatoes Until Tender

Start by preheating your oven to 375°F. Give the sweet potatoes a good prick with a fork several times (this helps steam escape while baking) then pop them right on a baking tray. Bake for 45-50 minutes until they’re fork-tender. You’ll know they’re done when a skewer slides in with just slight resistance. Let them cool just enough so you can handle them without burning your fingers.

Step 2: Prepare the Flavorful Veggie Mix

While the potatoes cool, heat a teaspoon of olive oil over medium heat and sauté chopped onions, garlic, diced bell peppers, and tomatoes for about 8 minutes until they soften and release their sweet aromas. This step is a small bit of work that really elevates the flavors, so don’t skip it!

Step 3: Scoop, Mix, and Season

Carefully slice the sweet potatoes in half lengthwise and scoop out the flesh, leaving a thin layer inside the skins so they hold their shape and crisp nicely. Add the scooped sweet potato flesh to a bowl along with your sautéed veggies, cooked black beans, vegan yogurt, mozzarella shreds, seasoning, and jalapeño. Give everything a good mix—this filling is where all the magic happens.

Step 4: Crisp Up the Skins

Rub the remaining olive oil on the bottom side of each sweet potato skin and place them skin-side down on the baking tray. Pop them back into the oven for 5-10 minutes to get those skins beautifully crisped. This extra step ups the texture game and prevents sogginess once filled.

Step 5: Fill, Top, and Bake to Melty Perfection

Once the skins are crisp, flip them over and fill each with the sweet potato and black bean mixture. Sprinkle the remaining mozzarella cheese on top and bake for another 10-15 minutes until melty and bubbly. When you take them out, don’t forget to add that final smoky coconut bacon sprinkle—it’s the cherry on top that everyone raves about.

How to Serve Loaded Vegan Sweet Potato Skins with Black Beans and Coconut Bacon Recipe

Garnishes

I always top these sweet potato skins with a generous dollop of vegan Greek yogurt or coconut yogurt before adding the coconut bacon. A fresh squeeze of lime over the top just before serving brightens the dish so much—it’s a small step with a big payoff.

Side Dishes

For a complete meal, I like pairing these with a crisp green salad or simple guacamole and tortilla chips. They’re also wildly popular alongside Mexican-style rice or a light cabbage slaw to add freshness and crunch.

Creative Ways to Present

For parties, I’ve served these skins on a large wooden board with colorful garnishes scattered around, making it easy for guests to grab. Another fun trick is to use halved sweet potatoes as “boats” and arrange them in a baking dish layered with cilantro and lime wedges for a festive touch.

Make Ahead and Storage

Storing Leftovers

I store leftover loaded sweet potato skins in an airtight container in the fridge, where they last up to 4 days. To keep the skins crispy, I recommend reheating in a 400°F oven rather than the microwave.

Freezing

Freezing works well if you want to prep in bulk. Place the filled skins carefully in a freezer bag or container and freeze for up to 3 months. Thaw in the fridge overnight before reheating.

Reheating

I usually reheat leftovers in a preheated oven at 400°F for about 10-15 minutes to restore crispiness and melt the cheese again. If you’re short on time, microwaving works too but expect the skins to be softer.

FAQs

Final Thoughts

This Loaded Vegan Sweet Potato Skins with Black Beans and Coconut Bacon Recipe is truly one of those dishes that feel like a treat without any of the guilt. I love how it’s packed with wholesome ingredients but still hits that crave-worthy spot we all want sometimes. Whether you’re cooking for family, friends, or just yourself, it’s a recipe that keeps me coming back again and again—simple to make, full of flavor, and totally satisfying. I hope you give it a try and discover just how fun and delicious vegan cooking can be!

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