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Loaded Sweet Potato Skins with Vegan Cheddar and Lime Recipe

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4.1 from 2 reviews

  • Author: Eve
  • Total Time: 1 hour 5 minutes
  • Yield: 6 servings
  • Diet: Vegan

Description

This vegan Loaded Sweet Potato Skins recipe features crispy baked sweet potato shells filled with a flavorful mixture of black beans, sautéed vegetables, vegan mozzarella, and coconut yogurt. Perfect as a hearty appetizer or a satisfying snack, these sweet potato skins combine creamy, spicy, and tangy elements for a deliciously balanced bite.

Ingredients

Sweet Potatoes

  • 3 medium sweet potatoes

Vegetable Filling

  • 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

Dairy Alternatives & Seasonings

  • 2 tablespoons vegan coconut yogurt (or vegan Greek yogurt)
  • 1/2 cup vegan mozzarella cheese shreds, plus 1/4 cup for topping
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon paprika

Other

  • 1/2 lime
  • 1/2 tablespoon olive oil (plus 1 teaspoon for sautéing)

Instructions

  1. Preheat Oven: Preheat your oven to 375 degrees Fahrenheit to prepare for baking the sweet potatoes.
  2. Bake Sweet Potatoes: Prick the sweet potatoes with a fork and bake them for 45-50 minutes or until they are fork-tender and easily pierced.
  3. Cool and Slice: Slice the baked sweet potatoes in half lengthwise and allow them to cool slightly, making them easier to handle.
  4. Sauté Vegetables: In a pan over medium heat, warm 1 teaspoon of olive oil. Add the chopped onions, minced garlic, bell peppers, and diced tomatoes. Cook for about 8 minutes, or until the vegetables become slightly tender and aromatic.
  5. Prepare Filling: Carefully scoop out the flesh of the sweet potatoes, leaving a thin layer inside the skins for structural support. Combine the scooped sweet potato flesh with the sautéed vegetables, black beans, vegan coconut or Greek yogurt, 1/2 cup vegan mozzarella cheese, sea salt, black pepper, paprika, and finely chopped jalapeño. Stir everything together until well incorporated.
  6. Crisp Potato Skins: Rub the bottoms of the sweet potato skins with the remaining olive oil. Arrange them skin-side down on a baking sheet and bake for an additional 5-10 minutes until the skins become crispy.
  7. Stuff and Bake: Remove the skins from the oven and fill each with the prepared sweet potato mixture. Top evenly with the reserved 1/4 cup vegan mozzarella cheese. Return to the oven and bake for another 10-15 minutes until the cheese melts and gets bubbly.
  8. Garnish and Serve: Remove the potato skins from the oven, optionally top with coconut bacon for extra flavor and texture, and serve alongside additional vegan yogurt and lime wedges. Squeeze lime juice over the potatoes just before eating for a bright finish.

Notes

  • For added smoky flavor, garnish with vegan coconut bacon or a sprinkle of smoked paprika.
  • You can customize the filling by adding corn, avocado, or chopped green onions.
  • Sweet potato skins can be prepared ahead and warmed before serving.
  • Adjust jalapeño quantity based on your preferred spice level.
  • Use gluten-free black beans and yogurt products to keep this recipe gluten-free.

Find it online: https://everecipes.com/loaded-sweet-potato-skins-with-vegan-cheddar-and-lime-recipe/