Image for Stuffed Sweet Potato Skins
Stuffed Sweet Potato Skins
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Great for game day!
  • CourseAppetizer, Main Dish, Side dish, Snack
  • CuisineVegan, Vegetarian
6-8 servings
6-8 servings
  • 4 small sweet potatoes, baked, halved, and scooped
  • 2 Tbsp. olive oil
  • 1 pinch sea salt
  • 1/4 cup plain dairy or non-dairy yogurt
  • 1/2 cup black beans, drained and rinsed
  • 1/4 cup frozen corn, defrosted
  • 6 green onions, sliced
  • 1 avocado, diced
  • 1 bunch cilantro, chopped
  • 1/4 cup salsa
Servings: servings
  1. Preheat oven to 350° F. Rub potatoes with olive oil, then sprinkle lightly with sea salt.
  2. Bake directly on oven rack for 45 minutes or until tender.
  3. Allow sweet potatoes to cool; slice each in half. Scoop out the insides leaving a small edge of potato next to the skin.
  4. In a bowl, mix scooped sweet potato with yogurt until combined. Add beans and corn; mix well.
  5. Fill sweet potato skins with the mixture. Bake again for about 10-15 minutes. Garnish with green onions, salsa, avocado and cilantro. Serve warm.
Recipe Notes

Photo credit: Amanda Paa, Heartbeet Kitchen

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