Description
Loaded Sweet Potato Skins are a delicious and nutritious vegan appetizer or snack featuring baked sweet potatoes scooped out and mixed with sautéed vegetables, black beans, vegan yogurt, and melty vegan mozzarella, then baked again to crispy perfection. This flavorful dish is topped with vegan coconut bacon and served with fresh lime and additional vegan yogurt, offering a wholesome and satisfying bite packed with vibrant textures and tastes.
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
Dressing and Cheese
- 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
- Vegan coconut bacon (amount as desired for topping)
Instructions
- Preheat the Oven: Set your oven to 375 degrees Fahrenheit to prepare for baking the sweet potatoes.
- Bake Sweet Potatoes: Prick each sweet potato several times with a fork, then place them on a baking sheet. Bake in the preheated oven for 45-50 minutes or until the sweet potatoes are fork tender when pierced.
- Cool and Slice Sweet Potatoes: Remove the sweet potatoes from the oven and slice each in half lengthwise. Allow them to cool slightly so they can be handled safely.
- Sauté Vegetables: While the sweet potatoes cool, heat 1 teaspoon of olive oil in a pan over medium heat. Add chopped onions, minced garlic, bell peppers, and diced tomatoes. Sauté for about 8 minutes until the vegetables are softened and slightly tender.
- Prepare the Filling: Carefully scoop out the sweet potato flesh from each skin, leaving a thin layer intact to maintain shape. Place the scooped flesh in a bowl with the sautéed vegetables, cooked black beans, vegan yogurt, 1/2 cup of vegan mozzarella cheese, sea salt, black pepper, paprika, and finely chopped jalapeño. Mix all ingredients thoroughly and set aside.
- Crisp the Potato Skins: Rub the remaining olive oil on the bottoms of the empty potato skins. Place them bottom side up on a baking sheet and bake for 5-10 minutes until the skins become crispy.
- Fill and Top Potato Skins: Remove the skins from the oven and evenly fill each with the prepared sweet potato mixture. Sprinkle the remaining 1/4 cup of vegan mozzarella cheese on top of each filled skin.
- Final Bake: Return the filled potato skins to the oven and bake for another 10-15 minutes or until the vegan mozzarella cheese on top has melted nicely.
- Garnish and Serve: Remove the loaded sweet potato skins from the oven. Top them with vegan coconut bacon as desired, and serve with additional vegan yogurt and lime wedges on the side. Enjoy this tasty and nutritious snack or appetizer!
Notes
- Storage and Reheating: Refrigerate leftover sweet potato skins in an airtight container for up to 4 days. Reheat them in a 400ºF oven to regain crispiness, or microwave until warmed through.
- Freezing Instructions: Freeze sweet potato skins in a freezer bag or airtight container for up to 3 months. Thaw overnight in the refrigerator, then reheat in the oven or microwave as described above.
- Vegan Coconut Bacon: For a smoky and crunchy topping, use homemade or store-bought vegan coconut bacon. See recipe link for instructions on making your own.
Nutrition
- Serving Size: 1 stuffed sweet potato skin
- Calories: 210 kcal
- Sugar: 5 g
- Sodium: 250 mg
- Fat: 7 g
- Saturated Fat: 2 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 5 g
- Protein: 6 g
- Cholesterol: 0 mg
