Description
These Loaded Sweet Potato Skins are a delicious and nutritious vegan appetizer or snack, packed with a flavorful mixture of black beans, vegetables, and melted vegan cheese. Baked to crispy perfection, they’re topped with a dollop of vegan yogurt and a squeeze of lime for a refreshing finish. Perfect for plant-based diets and ideal for entertaining or a hearty snack.
Ingredients
Scale
Sweet Potatoes
- 3 medium sweet potatoes
Vegetable Filling
- 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 Alternatives & Toppings
- 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 & Oils
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
- 1/2 tablespoon olive oil
- 1 teaspoon olive oil (for sautéing)
Additional
- 1/2 lime
- Coconut bacon (optional, 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 several times with a fork. Place them directly on the oven rack or a baking sheet and bake for 45-50 minutes until they are fork tender, indicating they are fully cooked through.
- Cool and halve the potatoes: Once baked, remove the sweet potatoes from the oven and allow them to cool slightly to make handling easier. Then, slice each sweet potato in half lengthwise.
- Sauté the vegetables: In a pan over medium heat, add 1 teaspoon of olive oil. Cook the chopped onions, garlic, bell peppers, and diced tomatoes for about 8 minutes, stirring occasionally until they soften and blend their flavors.
- Prepare the filling: Scoop out the flesh from each sweet potato half carefully, leaving a thin layer inside the skins to maintain structure. Add the scooped sweet potato flesh to a mixing bowl along with the sautéed vegetables, black beans, vegan yogurt, 1/2 cup shredded vegan mozzarella, sea salt, black pepper, paprika, and finely chopped jalapeño. Mix everything thoroughly and set aside.
- Crisp the potato skins: Rub the bottoms and insides of the potato skins with the remaining olive oil. Place the skins on a baking sheet with the bottom side up and bake for 5-10 minutes until they turn crispy.
- Fill and top the skins: Remove the skins from the oven and spoon the prepared filling evenly into each skin. Sprinkle the remaining 1/4 cup shredded vegan mozzarella cheese over the tops.
- Final bake: Return the filled and topped skins to the oven and bake for another 10 to 15 minutes until the cheese melts and slightly browns.
- Serve: Remove the skins from the oven and optionally top with coconut bacon. Serve warm with additional vegan yogurt and a squeeze of lime for added brightness. Enjoy your loaded sweet potato skins!
Notes
- Storage: Refrigerate leftovers in an airtight container for up to 4 days.
- Reheating: Reheat in a 400ºF oven to restore crispiness or warm in the microwave until heated through.
- Freezing: Freeze sweet potato skins in a freezer-safe bag or container for up to 3 months. Thaw in the fridge overnight before reheating.
- Coconut bacon tip: For a smoky, crispy topping substitute, use homemade or store-bought coconut bacon to complement the flavors.
Nutrition
- Serving Size: 1 stuffed sweet potato half
- Calories: 220 kcal
- Sugar: 6 g
- Sodium: 280 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 6 g
- Protein: 7 g
- Cholesterol: 0 mg
