Healthy sweet potato skins are a perfect customizable snack or appetizer. All the delicious flavor with all the nutrients!
The best thing about sweet potato skins is that everyone can add whatever they love to theirs. I like to set it up like a taco bar and let each person build their own before we bake them!
This is a sponsored conversation written by me on behalf of Yellowbird Foods. The opinions and text are all mine.
This post was originally published on October 21, 2018.
We love appetizers with lots of layers, like my vegan 7 layer dip and the delicious vegan nachos. So this sweet potato appetizer fits right in!
The great thing about these sweet potato skins is that they are the perfect balanced meal. Protein, veggies, greens, healthy fat, and unreal flavor. When I find a recipe that can be served both as a main meal and as an appetizer and satisfy all types of eaters, I consider it a home run!
Ingredients
I have a few secrets in how I get the perfect texture in both the skins and the filling in this potato skins recipe without the typical fat filled ingredients used in the original version. Mouthwatering flavor does not have to mean not good for you!
- Sweet potatoes
- Dairy free yogurt
- Black beans
- Corn
- Hot sauce
- Toppings you prefer
I am a huge hot sauce lover and one of my favorites are Yellowbird brand. There have 5 different varieties (Ghost pepper, Habanero, Blue Agave Sriracha, Serrano and Jalapeño), and every single one has a different flavor. I find that the best hot sauce not only has spice, but a flavor you can actually taste.
I love that they source fresh, non-GMO ingredients, but they are packed with real farm fresh fruits and veggies. Say what?! Yep. I'm talking carrots, tomatoes, onions, cucumbers...all in addition to the delicious spicy pepper base.
How to Make Sweet Potato Skins
The process for making loaded sweet potato skins is simple but does take some time. See below for tips on how to prepare them in advance!
- Cover potatoes in oil and salt and bake.
- Cut them in half and scoop out the insides.
- Mix the scraped potato with the yogurt and hot sauce.
- Add the beans and corn and mix well.
- Stuff the skins with the mixture.
- Bake again for about 10-15 minutes.
- Top with whatever you desire and eat while warm!
More Sweet Potato Fillings
Load up these vegan twice baked potatoes with any of the following toppings or mix ins:
- Cheese sauce
- Salsa
- Sour Cream
- Guacamole
- Sautéed peppers
- Sliced green onions
- Avocado
- Chopped cilantro
- More hot sauce!
- Corn
- Jalapeños - fresh or pickled
- Chickpeas
What to Serve with Loaded Sweet Potatoes
Create an amazing appetizer spread by pairing these vegan potato skins with any of these plant based recipes:
Preparation Tips
- If your potatoes have wild ends you can cut them off a bit to clean them up, but do not cut off too much skin.
- Bake the potatoes directly on the rack for a crisp outer edge.
- Let them cool for a bit until you can comfortably touch them before cutting and scraping.
- Make sure to leave a little bit of potato next to the skin.
- Once the insides are scraped, put the skins cut side down on a parchment lined cookie sheet in the oven while you prep the rest. This keeps them warm and crispy.
- Mix it with yogurt and hot sauce to get that creaminess and flavor without added unhealthy fat.
- Use a variety of yummy toppings, so many options it's easy to make it your own! You can even do a build your own healthy potato skin bar.
Make Ahead and Storage Tips
- Prep ahead of time:
- bake the potatoes
- scrape out the insides
- mix the filling
- store and reheat the filling and skins separately
- Keep the potato skins and filling in an airtight container in the refrigerator for up to 3-5 days.
- Store any toppings separately so they don't get soggy.
- For best results reheat in the oven or in an air fryer.
- A microwave will work as well but the skins won't be crispy.
Common Questions
Potato skins, AKA twice baked potatoes, are halved baked potatoes stuffed with fillings. The ones made with sweet potatoes are called sweet potato skins.
Bake the potatoes, cut them in half, scrape out the insides, mix with fillings, place the mixture back in the skins, bake again, top, and enjoy!
Rub the skins with oil or broth and sprinkle with salt. Then bake them directly on the oven rack at 350°F for 45 minutes.
Yes, you can and they are delicious, especially when they're loaded with all sorts of yummy fillings!
Yes, sweet potato skins have fiber, nutrients, and antioxidants.
More Vegan Dishes With Sweet Potatoes
Nutritious and delicious, sweet potatoes make all kinds of fabulous dishes! Try out these easy whole food plant based recipes:
Healthy Sweet Potato Skins
Ingredients
- 4 sweet potatoes , small (2 ½ inches by 4 inches)
- Drizzle of oil to bake , optional (can also use some broth)
- Sea salt , sprinkle for baking
- ¼ cup plain dairy free yogurt
- 2-4 tablespoons hot sauce (use Yellowbird brand for flavorful results)
- ½ cup black beans , drained and rinsed
- ¼ cup corn , can use defrosted frozen or fresh
Optional toppings (use any or all):
- Sautéed peppers , use a variety and sauté with salt and broth or oil
- Sliced green onions
- Avocado
- Cheese sauce
- Salsa
- Chopped cilantro
- More hot sauce!
Instructions
- Preheat the oven to 350 F/ 175 C
- Rub your potatoes with a drizzle of oil (or broth if oil free) to get the salt to stick. Sprinkle a dash of salt on each potato.
- Bake directly on the oven rack for 45 minutes.
- Once done, let cool a bit until you can touch them and carefully cut the potatoes in half.
- Scoop out the insides leaving a small edge of potato next to the skin. You should get about 1 ¼ cups of potato.
- After you are done scraping out the insides, put the skins cut side down on a parchment lined cookie sheet and stick in the oven while you prep the rest. This keeps them warm and gives them an added layer of crispiness.
- In a bowl, mix the potato with the yogurt and hot sauce until well combined.
- Add the beans and corn and mix well.
- Take the skins out of the oven and stuff them with the mixture.
- Bake again for about 10-15 minutes, while you prep the rest of the toppings.
- When done, top with whatever you desire and eat while warm!
Notes
- Nutrition info is for the base potato and mixed stuffing only. Optional toppings are not included.
- Make these your own, add less or more of any of the ingredients to suit your taste!
- I did not add any extra salt to this recipe due to the flavorful hot sauce used, you can if you feel it’s needed.
- If your potatoes have wild ends you can cut them off a bit to clean them up, but do not cut off too much skin.
Recipe by Veggies Don’t Bite, visit our site for more great plant-based recipes.
Nutrition
Nutrition and metric information should be considered an estimate.
Sarah
Served these at my NYE party and they were gone in no time! Everyone loved how different they were from the usual that you see. So pretty, so tasty!
Cassie Thuvan Tran
I LOVE LOVE LOVE baked sweet potato! So delicious, so hearty, and so flavorsome. It's been a long time since I've tried twice-baking them. I'm usually not a big fan of this style of sweet potatoes just because the topping combinations never varied from the recipes I utilized, but I love this twist on them! Beans, corn, spices, sounds like a fabulous combination!
veggiesdontbite
Thank you so much! You will love these. So flavorful and you can change them up whenever you want!
JD
I could eat these all day! I love how many toppings you can pile on.