Irresistibly Crispy & Flavorful Vegan Loaded Sweet Potato Skins: Your New Favorite Plant-Based Meal!
Get ready for a delicious twist on a classic comfort food! These vegan Loaded Sweet Potato Skins take everything you love about traditional potato skins – the irresistible crisp exterior, the cheesy goodness, and the satisfying, flavorful fillings – and elevate it with the natural sweetness and vibrant nutrition of sweet potatoes. This recipe delivers a hearty, fun-to-eat dish that’s perfect for any occasion, from a casual weeknight dinner to an exciting game day spread.
If you’re searching for a plant-based meal or appetizer that truly satisfies, look no further. Our vegan loaded sweet potato skins are packed with so many vibrant, wholesome fillings, they practically overflow! They’re incredibly easy to prepare, making them an ideal choice for a stress-free meal or a healthier alternative to typical party snacks. The natural sweetness of the potatoes pairs beautifully with the savory, spicy, and tangy notes of our Tex-Mex-inspired ingredients, ensuring every bite is a delightful explosion of flavor.
Unlike conventional potato skins, these harness the unique qualities of sweet potatoes to create a remarkably crisp shell and a naturally sweeter base. The Tex-Mex influence shines through with zesty lime, a kick from fresh jalapeños, and hearty black beans. To achieve that truly “loaded” experience, we’ve generously added juicy diced tomatoes, colorful bell peppers, melty plant-based cheese, and a dollop of creamy plain vegan yogurt or cashew cream. For an extra layer of savory depth and texture, we highly recommend preparing a batch of homemade coconut bacon to sprinkle on top before serving. It adds a smoky, crispy element that takes these skins to the next level!
Sweet potatoes are nutritional powerhouses, rich in fiber, vitamins (especially A and C), and minerals. By opting for sweet potatoes instead of Russet potatoes, you’re boosting the nutritional value of your meal without compromising on taste or texture. Plus, their slightly denser flesh holds up incredibly well to being scooped and loaded, ensuring a robust and satisfying experience.
Essential Ingredients for Your Vegan Sweet Potato Skins
Below is a detailed look at the key ingredients you’ll need for this recipe, along with important tips and potential substitutions. The full list with precise measurements can be found in the recipe card at the bottom of this page.
- Sweet Potatoes – Since the skins are a crucial part of this dish, choose medium-sized sweet potatoes that are firm, smooth, and free from any blemishes, mold, or deep cuts. Look for ones that are relatively uniform in shape for even baking.
- Onions – Yellow or white onions work best here, providing a foundational savory flavor to the vegetable medley. Dice them finely so they blend seamlessly into the filling.
- Garlic – Freshly minced garlic is essential for a pungent, aromatic base. Don’t skimp on this flavor booster!
- Bell Peppers – Any color bell pepper will add a wonderful crunch and mild sweetness. A mix of red, yellow, and orange peppers can also enhance the visual appeal of your filling.
- Diced Tomatoes – Canned diced tomatoes, drained well, add a touch of acidity and juiciness to the filling. You can use fresh if you prefer, just be sure to dice them finely.
- Black Beans – Canned black beans, rinsed and drained, provide a hearty, protein-rich element that makes these skins incredibly filling. They also contribute to the Tex-Mex flavor profile.
- Coconut Yogurt or Vegan Greek Yogurt – This creates a creamy, tangy binder for the filling and helps to keep it moist. Ensure you use a plain, unsweetened variety. If yogurt isn’t your preference, a homemade cashew cream is an excellent dairy-free alternative for extra richness.
- Vegan Mozzarella Cheese Shreds – Crucial for that “cheesy” factor! Opt for a brand known for its good melting properties. You can also experiment with other vegan cheese varieties like cheddar or a Tex-Mex blend if you desire a different flavor profile.
- Sea Salt – Essential for seasoning and bringing out all the flavors.
- Black Pepper – Freshly ground black pepper adds a subtle warmth and spice.
- Paprika – Both regular (sweet) paprika and smoked paprika are excellent choices. Smoked paprika will impart a deeper, more robust, and smoky flavor, complementing the Tex-Mex theme beautifully.
- Jalapeño – For a bit of heat! Finely chop fresh jalapeños, removing the seeds and membranes for a milder spice, or leave some in if you prefer more fire. If fresh isn’t available, pickled jalapeños or mild canned green chiles can be used for a slightly different, but still delicious, flavor.
- Lime – Fresh lime juice is key for brightening the flavors and adding a zesty finish. Don’t skip this!
- Olive Oil – Used for baking the skins and sautéing the vegetables. A good quality extra virgin olive oil enhances the overall taste.
Step-by-Step Guide: Crafting Your Vegan Sweet Potato Skins
This recipe is straightforward and can easily be scaled up for larger gatherings. Just remember to account for slightly more time during the scooping and prepping phases if you’re making a big batch.
Prepare the Sweet Potatoes. Begin by preheating your oven to 375ºF (190ºC). Take your sweet potatoes and, using a fork, prick them all over several times. This allows steam to escape during baking, preventing them from bursting and ensuring they cook evenly and become perfectly tender.
Bake for Tenderness. Place the pricked sweet potatoes directly onto a baking sheet. Bake them in the preheated oven for approximately 45 to 50 minutes, or until they are completely fork-tender. You should be able to easily pierce them with a fork. Once baked, carefully cut each sweet potato in half lengthwise and let them cool on the baking sheet until they are cool enough to handle. Cooling is important as it helps the flesh firm up slightly, making it easier to scoop.
Sauté the Flavorful Veggies. While the sweet potatoes are cooling, warm a teaspoon of olive oil in a skillet over medium heat. Add the chopped onions, minced garlic, diced bell peppers, and diced tomatoes to the skillet. Cook, stirring occasionally, until the vegetables are tender and slightly softened, which should take about 8 minutes. This step develops their flavor and softens their texture, ensuring they blend well into the filling. Remove the skillet from the heat once done.
Create the Hearty Filling. With a spoon, carefully scoop out the soft flesh from each sweet potato half, being mindful to leave a sturdy 1/4-inch-thick shell. This ensures the skins maintain their shape and integrity when loaded. Place the scooped sweet potato flesh into a large mixing bowl. Add the cooked vegetable mixture, black beans, vegan yogurt, 1/2 cup of the vegan mozzarella cheese shreds, sea salt, black pepper, paprika, and finely chopped jalapeño. Stir all the ingredients together thoroughly until they are well combined and evenly distributed, forming a rich and flavorful filling.
Crisp and Assemble. To achieve that coveted crispy exterior, rub the bottoms and edges of the empty sweet potato skins with the remaining olive oil. Place them cut-side down on the baking sheet and return them to the oven. Bake for another 5 to 10 minutes, or until the skins appear visibly crispy and slightly browned. This twice-baking method is key for optimal texture. Once crispy, flip the potato skins over and evenly divide the prepared sweet potato filling into each one. Top the filling in each skin with the remaining 1/4 cup of vegan mozzarella cheese shreds.
Final Bake and Garnish. Return the now-filled sweet potato skins to the oven for a final bake of 10 to 15 minutes. This last round of baking allows the cheese to melt beautifully and ensures the filling is thoroughly warmed through. Once removed from the oven, if you’re using coconut bacon, sprinkle it generously over the hot skins. Serve immediately with additional vegan yogurt or cashew cream for extra creaminess, and a generous squeeze of fresh lime juice to brighten all the rich flavors.
Expert Tips for Sweet Potato Skin Perfection
Achieving the perfect vegan loaded sweet potato skins is easy with these helpful tips and tricks:
- Embrace the Twice-Baking Method. This is perhaps the most critical step for crispy skins! Unlike starchy Russet potatoes, sweet potatoes don’t naturally get as crispy. By brushing the scooped-out skins with olive oil and baking them a second time before filling, you create a wonderfully firm and crispy shell that can withstand the generous filling. Skipping this step will still result in delicious skins, but they won’t have that satisfying crunch.
- Boost the Crispy Tops with Broiling. If you love a beautifully browned, slightly bubbly cheese topping and extra crispy edges on your skins, switch your oven to broiler mode for the last 2-3 minutes of cooking. Keep a very close eye on them, as broilers can quickly go from perfect to burnt!
- Select the Right Sweet Potatoes. For the best results, choose medium-sized sweet potatoes that are relatively uniform in shape. Avoid excessively large or irregularly shaped potatoes, as they may cook unevenly or be harder to scoop and fill. Smaller potatoes also tend to crisp up better.
- Don’t Overfill Your Skins. While the goal is “loaded,” ensure you leave a small margin at the top of each skin. Overfilling can lead to spillage and a messy presentation, making them harder to eat and potentially preventing the cheese from melting properly.
- Make it Your Own with Creative Fillings. These sweet potato skins are incredibly versatile! Feel free to customize your fillings based on your preferences or what you have on hand. Consider adding:
- Hearty vegan chili for a robust meal.
- Creamy guacamole or a vibrant fresh tomato salsa as a topping.
- Savory vegan taco meat for an even more substantial main course.
- Caramelized onions, sautéed mushrooms, or corn for added texture and flavor.
The possibilities are endless!
Storage and Reheating Tips
Cooked vegan loaded sweet potato skins make fantastic leftovers, perfect for a quick lunch or dinner. Store any remaining skins in an airtight container in the refrigerator for up to 4 days. While you can certainly reheat them in the microwave until warmed through, for the best texture and to regain that delicious crispiness, we highly recommend warming them up in a 400ºF (200ºC) oven. This helps the skins re-crisp and the filling heat evenly.
Freezing Instructions
Yes, these sweet potato skins are freezer-friendly! To freeze, allow the cooked skins to cool completely. Then, place them in a single layer in a freezer bag or an airtight freezer-safe container, ensuring they are well-wrapped to prevent freezer burn. They can be stored in the freezer for up to 3 months. When you’re ready to enjoy them, thaw the frozen skins overnight in the refrigerator. Once thawed, reheat them in the oven or microwave following the instructions above to restore their delicious warmth and texture.
P.S. Here are some of the items I used to make this recipe if you’d like to use them too:
| WHAT YOU’LL NEED // SHOP MY FAVORITE INGREDIENTS & PREP PRODUCTS |
WEIGHT WATCHERS SMART POINTS: 5
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Loaded Sweet Potato Skins
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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 to 375 degrees F.
- Prick sweet potatoes with a fork and bake for 45-50 minutes, or until fork tender.
- Slice sweet potatoes in half and allow to cool slightly.
- While cooling, in a pan over medium heat, add 1 teaspoon of the olive oil and cook down onions, garlic, bell peppers and tomatoes until slightly tender, about 8 minutes.
- Scoop out the flesh out of the potatoes, leaving a thin layer of sweet potato inside. Add it to a bowl with the onions, garlic, bell peppers, diced tomatoes, black beans, greek yogurt, cheese, salt, pepper, paprika and jalapeño. Stir together and set aside.
- Rub the bottoms of the potato skins with the rest of the oil, place bottom up, and bake for another 5-10 minutes until crispy. Remove from oven and fill with the sweet potato mixture.
- Top evenly with the ¼ cup mozzarella cheese and bake for another 10 to 15 minutes until cheese is melted.
- Remove from oven and top with coconut bacon.
- Serve with coconut or vegan greek yogurt and the lime. Enjoy!
Notes
How to freeze: Freeze sweet potato skins in a freezer bag or airtight container for up to 3 months. Let them thaw in the fridge overnight, then reheat them in the oven or microwave as instructed above.
Click the link to learn how to make coconut bacon.
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
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