Description
Delicious and hearty loaded sweet potato skins stuffed with a flavorful mixture of black beans, vegetables, vegan cheese, and spices. Perfect as a satisfying vegan appetizer or snack, these crispy baked sweet potato skins are topped with melted mozzarella and served with lime and vegan yogurt.
Ingredients
Scale
Main Ingredients
- 3 medium sweet potatoes
- 2 tablespoons chopped onions
- 2 cloves garlic, minced
- 1/4 cup bell peppers, chopped
- 1/4 cup diced tomatoes
- 1 cup cooked black beans
- 2 tablespoons vegan coconut yogurt or vegan Greek yogurt
- 1/2 cup vegan mozzarella cheese shreds + 1/4 cup for topping
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
- 1/2 jalapeño, finely chopped
- 1/2 lime
- 1/2 tablespoon olive oil
Instructions
- Preheat Oven: Preheat your oven to 375 degrees Fahrenheit to prepare for baking the sweet potatoes to tender perfection.
- Bake Sweet Potatoes: Prick the sweet potatoes with a fork and bake them directly on the oven rack for 50 minutes until they are fork-tender and soft inside.
- Cool and Slice: Remove the sweet potatoes from the oven, slice them in half lengthwise, and let them cool slightly to handle safely.
- Sauté Vegetables: While the potatoes cool, heat 1 teaspoon of olive oil in a pan over medium heat and cook the onions, garlic, bell peppers, and diced tomatoes until they become slightly tender, about 8 minutes.
- Prepare Filling: Scoop out the flesh from the sweet potato halves, leaving a thin layer inside the skins. In a bowl, combine this sweet potato flesh with the sautéed vegetables, black beans, vegan yogurt, 1/2 cup mozzarella cheese, sea salt, black pepper, paprika, and chopped jalapeño. Mix thoroughly and set aside.
- Crisp Potato Skins: Rub the remaining olive oil on the bottom sides of the potato skins and place them bottom-up on a baking sheet. Bake in the oven for 10 minutes until they become crispy.
- Stuff Potato Skins: Remove the crispy potato skins from the oven and fill each with the prepared sweet potato and vegetable mixture.
- Add Cheese and Bake: Evenly sprinkle the remaining 1/4 cup mozzarella cheese on top of each filled potato skin and bake again for 15 minutes until the cheese is melted and bubbly.
- Final Toppings and Serve: Take the loaded sweet potato skins out of the oven, top with coconut bacon if desired, and serve warm with additional vegan yogurt and lime wedges for squeezing over. Enjoy your flavorful vegan snack or appetizer!
Notes
- Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a 400ºF oven to restore crispiness, or microwave until warm.
- Freeze sweet potato skins in a freezer-safe bag or container for up to 3 months. Thaw overnight in the refrigerator before reheating.
- You can substitute vegan cheese and yogurt based on preference or availability.
- Adjust the amount of jalapeño according to your spice tolerance for a milder or spicier result.
- Use fresh lime juice just before serving to brighten flavor and enhance taste.
Nutrition
- Serving Size: 1 stuffed sweet potato skin
- Calories: 220 kcal
- Sugar: 5 g
- Sodium: 320 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 6 g
- Protein: 6 g
- Cholesterol: 0 mg
