Description
Loaded Sweet Potato Skins are a delicious and healthy vegan appetizer or snack featuring baked sweet potato halves filled with a flavorful mixture of sautéed vegetables, black beans, vegan yogurt, and melted vegan mozzarella cheese. Crispy on the outside and loaded with savory toppings, these skins are perfect for any occasion.
Ingredients
Scale
Sweet Potatoes
- 3 medium sweet potatoes
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 and Seasonings
- 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)
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
Other
- 1/2 tablespoon olive oil
- 1/2 lime
- Additional vegan coconut bacon (for topping, optional)
Instructions
- Preheat Oven: Preheat your oven to 375 degrees Fahrenheit, ensuring it’s ready for baking the sweet potatoes evenly.
- Bake Sweet Potatoes: Prick each sweet potato several times with a fork to allow steam to escape. Place them on a baking sheet and bake for 45-50 minutes or until they are fork tender and easily pierced.
- Cool and Slice: Remove the sweet potatoes from the oven and let them cool slightly. Then, slice each sweet potato in half lengthwise carefully.
- Sauté Vegetables: In a pan over medium heat, add 1 teaspoon of olive oil. Add chopped onions, minced garlic, bell peppers, and diced tomatoes. Cook for about 8 minutes until the vegetables are soft and slightly tender.
- Prepare Filling: Carefully scoop out the flesh from the sweet potato halves, leaving a thin layer of potato inside the skins to maintain structure. Combine the scooped sweet potato flesh with the sautéed vegetables, black beans, vegan yogurt, 1/2 cup mozzarella cheese, sea salt, black pepper, paprika, and finely chopped jalapeño in a bowl. Mix well and set aside.
- Crisp Potato Skins: Rub the remaining olive oil on the bottom of the sweet potato skins. Place the skins skin-side down on the baking sheet and bake for 5-10 minutes until the skins become crispy.
- Fill Potato Skins: Remove the skins from the oven and fill each with the prepared sweet potato mixture.
- Melt Cheese Topping: Evenly sprinkle the remaining 1/4 cup of vegan mozzarella cheese on top of the filled skins. Bake for another 10-15 minutes or until the cheese has melted and is bubbly.
- Add Final Toppings and Serve: Remove from oven and top with vegan coconut bacon if using. Serve with additional vegan coconut or Greek yogurt and a wedge of lime for squeezing. Enjoy your loaded sweet potato skins while warm!
Notes
- Storage: Refrigerate leftover sweet potato skins in an airtight container for up to 4 days.
- Reheating: Reheat in a 400ºF oven to restore crispiness or microwave until warmed through.
- Freezing: Freeze sweet potato skins in a freezer-safe bag or airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Coconut Bacon: For added smoky flavor, top with coconut bacon before serving. Click the original recipe link to learn how to prepare coconut bacon.
Nutrition
- Serving Size: 1 stuffed sweet potato half
- Calories: 210
- Sugar: 6g
- Sodium: 220mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 0mg
