Healthy Sweet Potato Skins

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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.

Prep Time15

Cook Time55

Total Time1 10

Course: Appetizer, Main Course

Cuisine: American

Diet: Gluten Free, Vegan, Vegetarian

Servings:

Calories: 159kcal

Author: Anjali Shah

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!

US Customary - Metric

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