Sweet Potato Skins
Delicious and healthy crispy sweet potato skins filled with savory toppings like black beans and cheese, making for a perfect appetizer or snack.
Ingredients
Main Ingredients
- 5 small small sweet potatoes Choose smooth-skinned sweet potatoes.
- 2 tablespoons olive oil Divided into two uses.
- 4 pieces scallions, sliced thinly Separate white and green parts.
- 1 cup baby spinach
- 3 tablespoons salsa Plus more for serving.
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 cup black beans From a can, drained & rinsed.
- 1 cup shredded Mexican blend cheese
- 1 tablespoon chopped cilantro
Instructions
Preparation
- Preheat your oven to 375 degrees F.
- Prick the sweet potatoes several times with a fork and place them on a baking sheet. Bake for about 45 to 55 minutes, or until tender.
- Remove from the oven and let them cool for 5 to 10 minutes before halving each sweet potato lengthwise and scooping out the flesh into a medium bowl.
- Place the potato halves cut side down on a baking sheet lined with parchment paper. Brush with 1 tablespoon of olive oil and bake for 10 to 15 minutes until crispy around the edges.
Cooking
- In a large skillet, heat the remaining olive oil over medium-high heat and sauté the white parts of the scallions for 2 minutes.
- Add the baby spinach and cook until wilted.
- To the sautéed vegetables, add the sweet potato flesh, salsa, kosher salt, and black pepper. Mix well.
- Turn the potato halves over and spoon the sweet potato mixture back into each skin. Top with black beans and sprinkle the shredded cheese.
- Return to the oven for 5 to 7 minutes until the cheese melts.
- Sprinkle with the green parts of the scallions and chopped cilantro before serving.
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Notes
Serve with additional salsa, sour cream, or Greek yogurt for added flavor. You can customize toppings based on preferences.