Description
Loaded Sweet Potato Skins are a delicious and healthy vegan appetizer or side dish, featuring baked sweet potato halves filled with a flavorful mix of sautéed vegetables, black beans, vegan yogurt, and melted vegan mozzarella cheese. Topped with crispy coconut bacon and a squeeze of lime, these skins offer a perfect balance of smoky, tangy, and creamy textures, making them a crowd-pleaser for any occasion.
Ingredients
Scale
Sweet Potatoes
- 3 medium sweet potatoes
Vegetable Mix
- 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
- 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 and Oil
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
- 1/2 tablespoon olive oil
Garnish
- 1/2 lime
- Coconut bacon, for topping
Instructions
- Preheat Oven: Preheat your oven to 375 degrees F to prepare for baking the sweet potatoes.
- Bake Sweet Potatoes: Prick each sweet potato with a fork and place on a baking sheet. Bake for 50 minutes or until they are fork tender.
- Cool and Slice: Remove sweet potatoes from the oven and slice each in half lengthwise. Allow them to cool slightly so they can be handled.
- Sauté Vegetables: While the sweet potatoes cool, heat 1 teaspoon olive oil in a pan over medium heat. Add the chopped onions, minced garlic, bell peppers, and diced tomatoes. Cook for about 8 minutes until the vegetables are slightly tender.
- Scoop Sweet Potato Flesh: Carefully scoop out the flesh from each sweet potato half, leaving a thin layer inside to keep the skins sturdy. Place the scooped flesh into a large mixing bowl.
- Combine Filling: Add the sautéed vegetables, cooked black beans, vegan yogurt, 1/2 cup vegan mozzarella cheese, sea salt, black pepper, paprika, and chopped jalapeño to the bowl with sweet potato flesh. Stir well until everything is combined evenly.
- Prepare Potato Skins: Rub the bottom sides of the empty sweet potato skins with the remaining olive oil. Place them bottom side up on a baking sheet and bake for 10 minutes or until they become crisp.
- Fill Potato Skins: Remove the skins from the oven and spoon the sweet potato filling evenly into each skin.
- Add Cheese Topping: Sprinkle the remaining 1/4 cup vegan mozzarella cheese evenly over the filled skins.
- Bake Until Cheese Melts: Return the filled skins to the oven and bake for 15 minutes, or until the cheese is melted and bubbling.
- Finish and Serve: Remove from the oven and top each skin with coconut bacon. Serve immediately with a side of vegan yogurt and a squeeze of fresh lime juice for extra brightness.
Notes
- Store leftover sweet potato skins in an airtight container in the refrigerator for up to 4 days. Reheat in a 400ºF oven to restore crispiness or use a microwave to warm through.
- To freeze, place sweet potato skins in a freezer bag or airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating.
- For a spicier version, add more jalapeño or a dash of hot sauce to the filling mixture.
- You can substitute black beans with pinto beans or chickpeas for variation.
- If vegan mozzarella is unavailable, use another plant-based cheese of your choice.
Nutrition
- Serving Size: 1 serving
- Calories: 250 kcal
- Sugar: 6 g
- Sodium: 350 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 6 g
- Protein: 7 g
- Cholesterol: 0 mg
