Loaded Vegan Sweet Potato Skins Recipe

I absolutely love how this Loaded Vegan Sweet Potato Skins Recipe brings together comfort and nutrition in such a fun, vibrant way. When I first tried making sweet potato skins vegan-friendly, I was amazed at how satisfying and flavorful they turned out without any meat or dairy involved. These skins are perfect for snack time, a cozy dinner, or even game-day gatherings when you want something hearty but wholesome.

You’ll find that this recipe works wonders because the sweet potatoes create a naturally sweet base, which pairs beautifully with the smoky spices, black beans, and melty vegan cheese. It’s also incredibly versatile, so you can tweak each element depending on what you have on hand or your spice preferences. Trust me, once you master this Loaded Vegan Sweet Potato Skins Recipe, it’ll become one of those go-to dishes you turn to often.

this …

Ingredients You’ll Need

These ingredients are pretty straightforward, but each plays an important role in texture and flavor. Choosing ripe, medium-sized sweet potatoes and fresh veggies will make your Loaded Vegan Sweet Potato Skins Recipe even better.

• Sweet potatoes: Medium-sized ones roast evenly and provide a perfect balance of sweetness and firmness.
• Onions: Chopped finely to add a touch of natural sweetness and aromatics.
• Garlic: Minced fresh garlic gives a warm, savory base to the filling.
• Bell peppers: Diced for a colorful crunch and a mild sweetness.
• Diced tomatoes: Adds juiciness and freshness to the mix.
• Cooked black beans: They bulk up the filling with protein and creaminess.
• Vegan coconut yogurt (or vegan Greek yogurt): Boosts creaminess and tang without animal products.
• Vegan mozzarella cheese shreds: Use one portion for the filling and some extra on top for that melty, crispy finish.
• Sea salt: Enhances all the flavors naturally without overpowering.
• Black pepper: Adds warmth and a bit of bite.
• Paprika: Smoky depth – I love this for that subtle kick.
• Jalapeño: Finely chopped to add just the right amount of heat.
• Lime: A squeeze for brightness that balances richness.
• Olive oil: For roasting and crisping the potato skins to perfection.

Variations

I love to tweak this Loaded Vegan Sweet Potato Skins Recipe depending on what I have on hand, which keeps it exciting and fresh every time. You can easily adjust the heat, the toppings, or even the beans for a new twist.

• Spice it up: I once added chipotle powder and extra jalapeños for a smoky-hot version that my spice-loving friends adored.
• Change the beans: Swap black beans for pinto or kidney beans for a slightly different texture and flavor.
• Add greens: Stir in some chopped spinach or kale for extra nutrients and color.
• Switch the cheese: Use vegan cheddar shreds or a cashew-based cheese if you want a sharper or creamier finish.

How to Make Loaded Vegan Sweet Potato Skins Recipe

Step 1: Roast Those Sweet Potatoes to Perfection

Start by preheating your oven to 375°F. Poke each sweet potato a few times with a fork to let steam escape, then place them directly on the oven rack or a lined baking sheet. Roast for about 45-50 minutes until they’re fork-tender – you want a nice softness that’s easy to scoop but not falling apart.

I learned that letting them cool just enough to handle before slicing helps avoid burning your fingers. You want them warm, not scorching.

Step 2: Sauté Your Filling Ingredients

While your potatoes are cooling, heat a teaspoon of olive oil in a skillet over medium heat. Toss in the onions, garlic, bell peppers, and diced tomatoes. Let these cook down until they’re just tender – about 8 minutes usually does the trick. This step mellows the veggies and brings out their natural sweetness, which I find really elevates the filling.

Step 3: Scoop, Mix, and Season

Slice your sweet potatoes in half lengthwise and carefully scoop out the flesh, leaving a thin layer inside each skin so they hold their shape. Mix the scooped potato with your sautéed veggies, black beans, vegan yogurt, vegan mozzarella, sea salt, black pepper, paprika, and jalapeño in a bowl. Stir everything together gently but thoroughly.

This is where the magic happens—the creamy, cheesy, smoky mixture that fills the skins. I always taste a little bit now to adjust the seasoning if needed.

Step 4: Crisp the Skins and Fill ’Em Up

Rub the inside and bottoms of the potato skins with the remaining olive oil, then place them skin-side down on a baking sheet. Bake for about 5-10 minutes until they start getting crispy. This step ensures you get that satisfying crunch we all crave. After crisping, flip them over and spoon your filling evenly into each skin.

Step 5: Cheese It and Bake Again

Sprinkle the reserved ¼ cup of vegan mozzarella over the filled skins. Bake again at 375°F for another 10-15 minutes, or until the cheese melts beautifully and the edges look golden. I love how this gives a luscious appearance and texture to the loaded skins—trust me, it’s worth the wait!

Step 6: Final Touches and Serving

Once out of the oven, top with your favorite coconut bacon for a smoky crunch (if you haven’t tried coconut bacon before, you’re in for a treat!). Serve with a dollop of vegan coconut or Greek yogurt and a squeeze of lime to brighten everything up.

This recipe truly shines when served hot and fresh, so gather your favorite people and enjoy the moment together!

How to Serve Loaded Vegan Sweet Potato Skins Recipe

Garnishes

Whenever I serve these, I top them off with a little extra vegan sour cream or vegan Greek yogurt for creaminess. Fresh cilantro or green onions bring brightness that contrasts the rich filling beautifully. And a quick squeeze of lime right before serving? Game changer!

Side Dishes

I love pairing these loaded skins with a crisp green salad or some simple guacamole and salsa on the side. For a heartier meal, black bean or corn salsa complement the dish perfectly, bringing in texture and extra flavor.

Creative Ways to Present

For special occasions, I sometimes arrange these Loaded Vegan Sweet Potato Skins on a large platter with colorful garnishes like sliced radishes, edible flowers, and a drizzle of hot sauce. They instantly become the centerpiece and are such a fantastic finger food for parties or casual brunches!

Make Ahead and Storage

Storing Leftovers

After enjoying your Loaded Vegan Sweet Potato Skins, you can store leftovers in an airtight container in the fridge for up to 4 days. I’ve found that keeping the toppings separate (like any fresh garnishes) keeps everything fresh longer.

Freezing

These skins freeze surprisingly well! Place them in a freezer-safe container or bag, and they’ll keep for about 3 months. When you’re ready to enjoy, thaw them overnight in the fridge for gentle defrosting.

Reheating

To bring back their crispy charm, I put the skins in a preheated 400ºF oven for 10-15 minutes. This keeps the cheese melty and the skins crispy—way better than microwaving, which tends to soften them too much.

FAQs

Final Thoughts

This Loaded Vegan Sweet Potato Skins Recipe is one of those dishes that feels like a cozy hug on a plate. I love keeping it in my regular rotation because it’s so adaptable, delicious, and always gets rave reviews whether I’m feeding family or entertaining friends. Give it a try—you’ll enjoy every bite of this delightful combination of sweet, smoky, and creamy flavors!

Print