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Loaded Sweet Potato Skins

These Loaded Sweet Potato Skins are incredibly easy to assemble, bursting with vibrant flavors and satisfying textures. The sweetness of the potato pairs perfectly with the savory filling, topped with a cool, creamy avocado crema.
Print Recipe
Prep Time 15 minutes
Course: Appetizer
Ingredients Equipment Method Notes

Ingredients
  

Sweet Potatoes
  • 4 medium sweet potatoes
  • 1 tablespoon olive oil
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon garlic powder
  • to taste salt
  • to taste freshly ground black pepper
  • 1 cup cooked shredded chicken or chickpeas for a vegetarian option
  • 1/2 cup black beans rinsed and drained
  • 1/4 cup corn kernels fresh or frozen, thawed
  • 1/4 cup diced red onion
  • 1/4 cup chopped fresh cilantro
  • 1/2 cup shredded Monterey Jack cheese or a dairy-free alternative
Lighter Avocado Crema
  • 1 ripe avocado
  • 2 tablespoons plain Greek yogurt or dairy-free yogurt
  • 1 tablespoon lime juice
  • 1 clove garlic minced
  • to taste salt
  • to taste pepper

Equipment

  • - Baking Sheet
  • - Parchment Paper
  • Fork
  • Food processor or blender

Method
 

  1. Preheat your oven to 400°F (200°C). Scrub the sweet potatoes clean and prick them all over with a fork. Place them on a baking sheet lined with parchment paper. Bake for 45-60 minutes, or until fork-tender. The baking time will vary depending on the size of your sweet potatoes.
    4 medium sweet potatoes
  2. Once the sweet potatoes are baked and cool enough to handle, carefully slice them in half lengthwise. Scoop out most of the flesh, leaving about a 1/4-inch rim around the edges to create a "skin" that holds the filling. You can save the scooped-out sweet potato for another use, like mashing or adding to smoothies.
  3. Brush the insides of the sweet potato halves with olive oil. Sprinkle with smoked paprika, garlic powder, salt, and pepper. Place the hollowed-out skins back on the baking sheet.
    1 tablespoon olive oil, 1/2 teaspoon smoked paprika, 1/4 teaspoon garlic powder, to taste salt, to taste freshly ground black pepper
  4. Return the sweet potato skins to the oven and bake for another 10-15 minutes, or until they start to crisp up slightly.
  5. In a medium bowl, combine the shredded chicken (or chickpeas), black beans, corn kernels, diced red onion, and chopped cilantro. Season with salt and pepper to taste.
    1 cup cooked shredded chicken or chickpeas, 1/2 cup black beans, 1/4 cup corn kernels, 1/4 cup diced red onion, 1/4 cup chopped fresh cilantro, to taste salt, to taste freshly ground black pepper
  6. Spoon the filling generously into each sweet potato skin cavity.
  7. Sprinkle the shredded cheese over the filling in each skin.
    1/2 cup shredded Monterey Jack cheese or a dairy-free alternative
  8. Return the loaded sweet potato skins to the oven for another 5-7 minutes, or until the cheese is melted and bubbly.
  9. While the skins are in their final bake, prepare the avocado crema. In a small food processor or blender, combine the avocado, Greek yogurt (or dairy-free alternative), lime juice, minced garlic, salt, and pepper. Blend until smooth and creamy. If the crema is too thick, add a teaspoon of water at a time until desired consistency is reached.
    1 ripe avocado, 2 tablespoons plain Greek yogurt or dairy-free yogurt, 1 tablespoon lime juice, 1 clove garlic, to taste salt, to taste pepper
  10. Remove the loaded sweet potato skins from the oven. Drizzle with the lighter avocado crema and garnish with extra cilantro if desired. Serve immediately and enjoy these delightful easy healthy game day appetizers!
    1/4 cup chopped fresh cilantro

Notes

Leftover Loaded Sweet Potato Skins can be stored in an airtight container in the refrigerator for up to 2-3 days. For best results, store the avocado crema separately to prevent it from discoloring.
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