Mexican Sweet Potato Skins
Author:These loaded Mexican Sweet Potato Skins are stuffed with black beans, corn, pepper and topped with vegan cheese. Serve with homemade avocado aioli for a tasty, easy and healthy dinner!
Ingredients
Sweet Potato Skins
- 4-5 medium sweet potatoes
- 1 tbsp oil
- 1 onion finely diced
- 2 cloves of garlic minced
- ½ red bell paprika (100g) finely chopped
- 1 14 oz can black beans rinsed and drained
- 1 14 oz can corn rinsed and drained
- 3-4 tbsp salsa sauce or to taste (optional)
- salt and pepper to taste
- pinch of chili optional
- 1 cup non-dairy cheese (120g) shredded
Avocado Aioli
- 1 Avocado
- 1-2 tbsp vegan mayonnaise or read recipe notes*
- 1-2 garlic cloves
- 1 tsp lemon juice
- salt and pepper to taste
To serve (optional)
- fresh parsley or cilantro roughly chopped
- scallions sliced
- squeeze of lime juice
Instructions
Sweet Potato Skins (see step-by-step pictures in the text above)
- Preheat oven to to 430°F (220°C) and lightly grease a baking sheet.
- Pierce sweet potatoes a few times with a fork. Arrange them on the tray and roast for about 40-50 minutes, or until tender. (Smaller-sized sweet potatoes are cooked through faster, so pierce with a fork after 40 minutes to check, and continue roasting, if needed until soft).
- Quick version: Optionally, you can wrap the pierced sweet potato in a kitchen towel and microwave for 10 minutes until soft.
- While sweet potatoes are baking, heat the oil in a pan. Add the onions and bell pepper and sauté until roasted and softened, about 3-5 minutes. Add the garlic and roast for a further minute until fragrant. Sprinkle with salt, pepper or other seasonings to taste. Set aside.
- When sweet potatoes are fork-tender remove from the oven. Let cool for 5 minutes, or until cool enough to handle. Cut them in half and scoop out the flesh with a spoon, leaving a thin layer of potato inside of the skins. Mash the soft flesh, add roasted onion mixture, beans, corn, salsa and mix to combine.
- Brush the sides of your sweet potato skins with a tiny bit of oil. Scoop the filling inside and sprinkle over non-dairy cheese
- Bake for about 5-10 minutes or until cheese is melted.
Avocado Aioli
- Cut the avocado in a half, remove the core. Scoop out the flesh and mash. Add the remaining ingredients for the aioli, mix to combine. Taste and adjust seasonings to your wish.
To serve
- Serve baked sweet potato skins with aioli or other dips of choice. Sprinkle over fresh scallions, parsley or cilantro and a squeeze of lime juice.
- Enjoy!
Notes
- Instead of vegan mayonnaise, you can also use coconut cream, non-dairy cream cheese, or non-dairy yogurt to make it creamier. Or make Homemade Mayonnaise with this recipe: Cashew Mayonnaise.
- If you can’t find non-dairy cheese in a store, you can make my easy vegan cheese sauce and drizzle it over top.
- You can add any type of vegetables of your choice too.
- Nutritional information is calculated for 1 serving without toppings.
Nutritions
Serving: 1Serving | Calories: 423.8kcal | Carbohydrates: 65.2g | Protein: 14.8g | Fat: 12g | Saturated Fat: 5.7g | Cholesterol: 26.3mg | Sodium: 608.4mg | Potassium: 1124.8mg | Fiber: 11.8g | Sugar: 12.1g | Vitamin A: 33165.1IU | Vitamin C: 41.7mg | Calcium: 280.1mg | Iron: 2.9mg
Nutrition is calculated automatically and should be used as estimate.
Did you make this recipe?Mention @biancazapatka or tag #biancazapatka!