Loaded Sweet Potato Skins 

Loaded Sweet Potato Skins 


The Super Bowl came and went this year, and Cooler Kitchen threw down at a friend’s party with some loaded sweet potato skins. Our hosts were doing the heavy lifting by taking care of all the necessary stick-to-your-ribs Super Bowl fare. We were asked to contribute “some vegetable dish,” and we accepted the challenge!

This is a delicious and delightfully healthy appetizer for all to enjoy! It’s vegan, gluten free, and low fat, and it packs a zesty punch of flavor without being too spicy or sweet; basically, it appeases finicky eaters and Brooklynites alike but don’t get us wrong- those peppers and tortilla chips were for dunking in beer cheese, guacamole and Mexican 7 layer dip.

Loaded Sweet Potato Skins
  • 5 medium sweet potatoes, cleaned well
  • ½ tsp olive oil
  • ½ cup cooked beans
  • ½ cup canned or frozen corn
  • 1 small onion, diced
  • 1 small red bell pepper, diced
  • 1 fresh jalapeño pepper, de-seeded and finely diced
  • ½ tsp chili powder
  • ¼ tsp cumin
  • ¼ tsp cinnamon
  • ¼ tsp paprika
  • 1 large avocado, cut into ½ inch cubes
  • ¼ cup lemon juice
  • ¼ cup water
  • Salt and pepper to taste
  • ¼ cup fresh cilantro, chopped
  • ¼ cup scallions, chopped (green and white parts)
  1. Preheat oven to 350F. Roast the sweet potatoes on a cookie tray for 1 hour, or until a fork inserted into the flesh comes out easily. Remove sweet potatoes from oven and allow to cool for 5-10 minutes, the slice sweet potatoes in half. Scoop out the flesh and place into a large mixing bowl (as you scoop, try to leave a thin layer around the skin so that it can stand up on its own). Place skins back onto tray and lightly cover with olive oil. Return to oven and bake for 8 minutes, allowing the skins to get crispy.
  2. While the skins are baking, mash up the scooped out sweet potato flesh. Fold in the black beans, corn, red peppers, onion, jalapeño and all spices. Stir to mix until well combined. Remove the skins from the oven after 8 minutes and fill each skin with the black bean mixture. Bake again for 20-25 minutes, or until filling is heated through and tops are starting to get crispy.
  3. To make the avocado drizzle, place the avocado, lemon juice, water, and salt and pepper into blender or food processor and mix until smooth and creamy. Add more water for a thinner drizzle.
  4. Serve the sweet potato skins warm topped with the avocado drizzle, cilantro and scallion.

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