Description
These Sweet Potato Skins are a delicious and nutritious appetizer or snack featuring baked sweet potato shells filled with a savory mixture of sautéed spinach, scallions, black beans, and melted Mexican cheese. Perfectly crisp on the edges and bursting with fresh flavors, they make a satisfying vegetarian dish that’s great for gatherings or family meals.
Ingredients
Sweet Potatoes
- 5 small sweet potatoes
- 2 tablespoons olive oil, divided
Vegetable Mixture
- 4 scallions, sliced thinly (white and green parts separated)
- 1 cup baby spinach
- 3 tablespoons salsa, plus more for serving
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 cup black beans, drained and rinsed
Toppings
- 1 cup shredded Mexican blend cheese
- 1 tablespoon chopped cilantro
Instructions
- Preheat Oven: Set your oven to 375°F (190°C) to prepare for baking the sweet potatoes.
- Bake Sweet Potatoes: Prick each sweet potato several times with a fork to allow steam to escape. Bake them directly on the oven rack or on a lined baking sheet for 45-55 minutes until tender. Remove and let cool for 5-10 minutes.
- Scoop Potato Flesh: Halve the cooled sweet potatoes lengthwise. Carefully scoop out the flesh, leaving a thin layer along the edges to maintain structure. Place the scooped flesh in a medium bowl. Arrange the potato skins cut side down on a parchment-lined sheet pan and brush with 1 tablespoon olive oil.
- Crisp Potato Skins: Bake the potato skins for 10-15 minutes until their edges become slightly crispy.
- Sauté Vegetables: Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the white parts of the scallions and sauté for about 2 minutes until softened. Add the spinach and cook for 2 more minutes until wilted.
- Combine Filling: Stir the sweet potato flesh, salsa, kosher salt, and black pepper into the sautéed vegetables. Mix thoroughly to combine.
- Fill Potato Skins: Flip the potato skins cut side up and spoon the sweet potato mixture evenly into each shell. Top with black beans and shredded Mexican cheese.
- Melt Cheese: Place the filled potato skins back into the oven and bake for 5-7 minutes until the cheese is melted and bubbly.
- Garnish and Serve: Remove from the oven and sprinkle with the green parts of the scallions and chopped cilantro. Serve warm with additional salsa if desired.
Notes
- Make sure not to scoop out too much flesh to keep the skins intact for filling.
- Use fresh salsa for more vibrant flavor or substitute with your favorite store-bought salsa.
- For a vegan option, substitute the cheese with your preferred plant-based cheese.
- Leftover sweet potato flesh can be used in soups or mashed sweet potato dishes.
- Black beans can be substituted with other beans like pinto or kidney beans depending on taste.
