Baked Sweet Potato Skins
Superbowl is right around the corner which can only mean one thing… appetizers galore! Even if you’re not watching the game, sometimes it’s just fun to make a meal out of appetizers and dips and wine when you’re with a group of friends. Life doesn’t get better!
These sweet potato skins are somewhat healthy, loaded with black refried beans, salsa and cheese. They also happen to be gluten-free and vegetarian for those of you with dietary restrictions. To find smaller sweet potatoes like the ones used here, it’s best to buy them in a bag which usually come smaller than the ones sold single.
- 6 small sweet potatoes (about 2 ¼ pounds)
- olive oil cooking spray
- 1/2 tablespoon taco seasoning
- ¼ teaspoon kosher salt
- Freshly ground black pepper, to taste
- 1 cup refried black beans
- 3/4 cup salsa
- 3/4 cup shredded reduced fat cheddar
- 2 scallions, thinly sliced
- 1 tablespoons chopped cilantro
Preheat oven to 400 degrees F. Adjust oven rack to center of oven.
Place whole sweet potatoes on a sheet pan covered in foil or parchment, poke each a few times with a fork. Bake until fork tender, 40-45 minutes. Allow to cool for 10 minutes. Switch oven from bake to broil.
Meanwhile in a small bowl combine black beans with taco seasoning.
Cut sweet potatoes in half and carefully scoop out flesh with a metal spoon, leaving about ¼-inch of flesh intact.* Place potatoes, skin side up back on the sheet pan, spray with olive oil, top with pinch salt and pepper, and broil for 2 to 3 minutes. Remove skins from oven, turn over and fill each with black beans, 1 tbsp salsa and 1 tbsp cheese then return to oven to broil 2 minutes more.
Top with each skin with scallions and cilantro and eat right away.
*Scooped sweet potato can be stored in an airtight container for 2-3 days. I like to mix it with just a smidge of butter, low-fat milk, salt and pepper and serve it alongside chicken breast.
Serving size: (2 skins)