Healthy Sweet Potato Skins
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.Healthy sweet potato skins are always a favorite in my house, and this loaded appetizer version is one I make on repeat. They’re creamy from the dairy-free yogurt, filled with corn and black beans for extra nutrients, and topped with all the good stuff that makes it fun to eat.
Who else loves cooking with sweet potatoes? I feel like once you start, it’s hard to stop. Ha! They work in everything from a quick sweet potato tacos to a comforting sweet potato dahl that is perfect for dinner. They’re simple, nourishing, and always work with whatever I have in the kitchen.
So every time I cook with sweet potatoes, I figure why not also take advantage and make these healthy sweet potato skins, loaded with toppings we can all pick and choose from. I say that because I mostly make them for how easy they are to prep ahead. They’re a total lifesaver during a busy week, just add a little protein and you’ve got a complete meal.
👩🏽🍳 Why I Love This Recipe
In my house, layered appetizers are our thing! Whether I’m making a vegan 7 layer dip or a big tray of loaded veggie nachos, everyone gets excited when they see all the toppings laid out. Now, these sweet potato skins have joined the party. I set it up like a taco bar, and by the time we sit down to eat, I know every topping is healthy and nourishing, so I have zero worries.
The sweet potatoes bake right on the rack for crispy edges, and the filling is made with just a few real ingredients I already keep stocked, like black beans and yogurt. The yummy flavor comes from mixing the scooped potato with a little hot sauce and yogurt for creaminess without needing cheese or heavy fats. I scoop, fill, and bake again while prepping toppings like salsa or sautéed peppers, which makes this meal super hands-on and fun for the kids too.
I’m actually pretty proud to share this healthy sweet potato skins recipe. It’s a dish that works for my family and even won over a few friends who aren’t usually into plant-based food. They gave me some compliments, so I figured that was my sign to share it with you too. I hope you give it a try soon!
🥘 Ingredients
Just like it should be, this plant-based sweet potato skins recipe is loaded with wholesome ingredients, and you can easily add more if you want. Here’s what I used:
Sweet potatoes: I like using small sweet potatoes because they bake up quicker and make the perfect little boats for stuffing.
Oil or broth: I use a light drizzle of oil or broth to help the salt stick and get the skins just a bit crispier.
Dairy-free yogurt: I mix this in for creaminess without needing any cheese. Vegan sour cream could work too.
Hot sauce: This is optional, but I add a few spoonful of hot sauce for a flavorful little kick.
Black beans and Corn: These add plant-based protein and make the filling more hearty. I toss in some corn for a little sweetness too.
Toppings: I like mixing and matching with sautéed peppers, green onions, avocado, cheese sauce, salsa, chopped cilantro, or a little extra hot sauce, whatever I have on hand always works.
🔪 How To Make
Making loaded sweet potato skins is pretty simple, but it does take a little time. I’ve shared some tips below on how I like to prep them ahead to make things easier.
Bake the sweet potatoes: I preheat the oven to 350°F and rub each sweet potato with a little oil or broth to help the salt stick. Then, I sprinkle a bit of sea salt on top and place them directly on the oven rack to bake for 45 minutes.
Scoop the potatoes: Once the sweet potatoes are done baking, I let them cool just enough to handle, then carefully slice them in half. I scoop out the insides, leaving a little bit of potato around the edges to help the skins hold their shape. Then, I place the skins cut side down on a parchment-lined cookie sheet and pop them back in the oven while I prep the filling.
Make the filling: In a bowl, I mix the scooped-out potato with dairy-free yogurt and hot sauce until creamy. Then I stir in the black beans and corn until everything is well combined.
Fill and bake: I take the skins out of the oven, flip them over, and fill each one with the potato mixture. Then I bake them again for about 10 to 15 minutes while I get the toppings ready.
Add the toppings: Once the sweet potato skins are done baking, I load them up with my favorite toppings and serve them warm.
💭 Expert Tips
My #1 Secret Tip for making this healthy sweet potato skins recipe is to pop the empty skins back in the oven cut side down while I get the filling ready. I started doing it just to keep them warm, but it turns out it makes the edges perfectly crisp too, which my whole family loved.
Other Tips To Keep In Mind:
- Trim the ends: If the sweet potatoes have uneven or wild ends, I trim them just a little to clean them up. I’m careful not to cut off too much skin.
- Bake directly on the rack: I always bake the potatoes right on the oven rack. It helps the skins get a crisp outer edge.
- Cool before cutting: After baking, I let them cool just enough so I can handle them comfortably. It makes slicing and scooping much easier.
- Leave a bit of potato: When scooping, I make sure to leave a thin layer of potato next to the skin. This keeps the structure strong and helps the skins hold up when filled.
📖 Variations
I love loading up these vegan sweet potato skins with all kinds of toppings and mix-ins. Here are some of my favorites to add or stir into the filling:
Breakfast Style: I stir in some sautéed spinach and chopped mushrooms, then top the baked skins with avocado and a spoonful of salsa. Perfect for a savory plant-based brunch.
Taco Night: I add taco seasoning to the filling and serve the skins with shredded lettuce, diced tomatoes, and a spoonful of guacamole.
Cheesy Broccoli Stuffed: Sometimes I stir in steamed broccoli and a few spoonful of vegan cheese sauce into the filling. It turns into a comfort-food version that my kids always ask for.
🍽 Serving Suggestions
I enjoy putting together a fun appetizer spread, especially when we have friends or family over. These healthy sweet potato skins always make it to the table first.
I usually add baked vegan falafel, some crispy sausage balls, and a big bowl of roasted carrot hummus with veggie sticks. A little lemon tahini or vegan tzatziki on the side, and everyone is happy grabbing what they like.
🧊 Storage Directions
Refrigeration: I keep both the potato skins and the filling in airtight containers in the fridge. They stay good for up to 3 to 5 days, and I store any toppings separately so they don’t get soggy.
Freezing: I don’t usually freeze these, but if I need to, I freeze the plain baked skins and filling separately. I thaw them in the fridge before reheating and assembling.
Reheating: For the best texture, I reheat the skins and filling in the oven or air fryer until warmed through and crispy.
❓Recipe FAQs
Can I make these ahead of time?
When I know I’ll need a quick meal later in the week, I bake the sweet potatoes, scoop them out, and mix the filling ahead of time. I store the skins and filling separately so everything stays fresh and is easy to reheat when I need it.
Can I add protein to make it a full meal?
Definitely. I’ve added lentils, chickpeas, or even crumbled tempeh into the filling. It makes them more filling and perfect as a main dish, plus it’s an easy go-to meal for the kids when I need something quick.
How do I know when the potatoes are done baking?
Pretty easy, I just give them a gentle squeeze with tongs or an oven mitt. If they feel soft and give a little, they’re ready to go.
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📋 Recipe Card
Healthy Sweet Potato Skins
Healthy Sweet potato skins are always a favorite in my house, and this loaded appetizer version is one I make on repeat. They’re creamy from the dairy-free yogurt, filled with corn and black beans for extra nutrients, and topped with all the good stuff that makes it fun to eat.
Servings: 4
Calories: 159kcal
Ingredients
- 4 sweet potatoes , small (2 ½ inches by 4 inches)
- Drizzle of oil to bake , optional (can also use some broth)
- Sea salt , sprinkle for baking
- ¼ cup plain dairy free yogurt
- 2-4 tablespoons hot sauce (use Yellowbird brand for flavorful results)
- ½ cup black beans , drained and rinsed
- ¼ cup corn , can use defrosted frozen or fresh
Optional toppings (use any or all):
- Sautéed peppers , use a variety and sauté with salt and broth or oil
- Sliced green onions
- Avocado
- Cheese sauce
- Salsa
- Chopped cilantro
- More hot sauce!
Instructions
- Preheat the oven to 350 F/ 175 C
- Rub your potatoes with a drizzle of oil (or broth if oil free) to get the salt to stick. Sprinkle a dash of salt on each potato.
- Bake directly on the oven rack for 45 minutes.
- Once done, let cool a bit until you can touch them and carefully cut the potatoes in half.
- Scoop out the insides leaving a small edge of potato next to the skin. You should get about 1 ¼ cups of potato.
- After you are done scraping out the insides, put the skins cut side down on a parchment lined cookie sheet and stick in the oven while you prep the rest. This keeps them warm and gives them an added layer of crispiness.
- In a bowl, mix the potato with the yogurt and hot sauce until well combined.
- Add the beans and corn and mix well.
- Take the skins out of the oven and stuff them with the mixture.
- Bake again for about 10-15 minutes, while you prep the rest of the toppings.
- When done, top with whatever you desire and eat while warm!
Notes
- My #1 Secret Tip for making this healthy sweet potato skins recipe is to pop the empty skins back in the oven cut side down while I get the filling ready. I started doing it just to keep them warm, but it turns out it makes the edges perfectly crisp too, which my whole family loved.
- Trim the ends: If the sweet potatoes have uneven or wild ends, I trim them just a little to clean them up. I’m careful not to cut off too much skin.
- Bake directly on the rack: I always bake the potatoes right on the oven rack. It helps the skins get a crisp outer edge.
- Cool before cutting: After baking, I let them cool just enough so I can handle them comfortably. It makes slicing and scooping much easier.
- Leave a bit of potato: When scooping, I make sure to leave a thin layer of potato next to the skin. This keeps the structure strong and helps the skins hold up when filled.
Nutrition
Calories: 159kcal | Carbohydrates: 34g | Protein: 4g | Sodium: 310mg | Potassium: 544mg | Fiber: 6g | Sugar: 6g | Vitamin A: 18470IU | Vitamin C: 10.4mg | Calcium: 64mg | Iron: 1.2mg
