Vegan Loaded Sweet Potato Skins Recipe

Let me tell you, when it comes to game day snacks or a fun, family-friendly dinner, these Vegan Loaded Sweet Potato Skins have become an absolute staple in our house. Initially, I was a little hesitant about making a vegan version of such a classic comfort food. Would they be cheesy enough? Would they have that satisfying crispy texture? Well, after trying this recipe, all my doubts vanished. My family, including even the most skeptical eaters, devoured these! The sweetness of the potato perfectly complements the savory, slightly smoky filling, and the vegan mozzarella melts beautifully, achieving that gooey, cheesy pull we all crave. These aren’t just “good for vegan” – they are simply delicious, loaded sweet potato skins that everyone will love, regardless of dietary preferences. Get ready to experience a flavor explosion in every bite!

Ingredients

This recipe uses simple, wholesome ingredients to create a dish that is both satisfying and nutritious. Here’s everything you’ll need to whip up these amazing Vegan Loaded Sweet Potato Skins:

• 3 medium sweet potatoes: The star of the show! Choose sweet potatoes that are firm and free of blemishes. Medium-sized potatoes are ideal for individual servings.
• 2 tablespoons chopped onions: Onions form the aromatic base of our flavorful filling, adding depth and savory notes. Yellow or white onions work best.
• 2 cloves garlic, minced: Garlic is essential for adding a pungent, savory kick that complements the sweetness of the potato and the other vegetables. Freshly minced garlic is highly recommended for the best flavor.
• 1/4 cup bell peppers, chopped: Bell peppers contribute a touch of sweetness and vibrant color to the filling. You can use any color bell pepper you prefer – red, yellow, orange, or green. A mix of colors adds visual appeal.
• 1/4 cup diced tomatoes: Diced tomatoes add moisture, acidity, and a touch of sweetness to the filling. Canned diced tomatoes, drained, work perfectly and are convenient.
• 1 cup cooked black beans: Black beans are the protein powerhouse of this recipe, adding heartiness and a wonderful earthy flavor. Canned black beans, rinsed and drained, are a quick and easy option. Alternatively, you can cook your own from dried beans.
• 2 tablespoons vegan coconut yogurt, or vegan greek yogurt: Vegan yogurt adds creaminess and tang to the filling, binding the ingredients together and providing a delightful richness. Coconut yogurt adds a subtle sweetness, while vegan Greek yogurt offers a tangier flavor and higher protein content. Choose unsweetened varieties.
• 1/2 cup vegan mozzarella cheese shreds, + 1/4 cup for topping: Vegan mozzarella cheese is the key to achieving that cheesy, melty goodness we expect from loaded potato skins. There are many brands available, so choose your favorite. Using it both in the filling and as a topping ensures maximum cheesiness.
• 1/2 teaspoon sea salt: Sea salt enhances the flavors of all the ingredients and is crucial for seasoning the dish properly.
• 1/4 teaspoon black pepper: Black pepper adds a subtle warmth and spice that balances the sweetness and richness of the dish. Freshly ground black pepper is always preferred for the best flavor.
• 1/4 teaspoon paprika: Paprika adds a touch of smokiness and color to the filling. Smoked paprika will enhance the smoky flavor even further.
• 1/2 jalapeño, finely chopped: Jalapeño adds a touch of heat and spice. Adjust the amount to your preference – use less or omit it entirely if you prefer a milder dish, or add more if you love extra spice. Remember to remove the seeds and membranes for less heat.
• 1/2 lime: Lime juice adds a bright, citrusy zing that cuts through the richness of the dish and enhances the overall flavor profile. Fresh lime juice is essential.
• 1/2 tablespoon olive oil: Olive oil is used for sautéing the vegetables and crisping the potato skins. Use a good quality olive oil for the best flavor. You can substitute with avocado oil or another neutral cooking oil if preferred.

Instructions

Follow these simple step-by-step instructions to create your own batch of mouthwatering Vegan Loaded Sweet Potato Skins:

1. Preheat the Oven and Prepare the Sweet Potatoes: Begin by preheating your oven to 375 degrees Fahrenheit (190 degrees Celsius). This temperature is ideal for baking the sweet potatoes until they are tender and then crisping up the skins. While the oven is preheating, prepare the sweet potatoes. Wash them thoroughly under cold water to remove any dirt or debris. Using a fork, prick each sweet potato several times all over. This allows steam to escape during baking, preventing them from bursting and ensuring they cook evenly.
2. Bake the Sweet Potatoes: Place the pricked sweet potatoes directly onto the oven rack. Baking them directly on the rack allows for better air circulation, which helps them cook more evenly and develop a slightly crispy skin. Bake for 45-50 minutes, or until they are fork-tender. To check for doneness, insert a fork into the center of a sweet potato. If it goes in easily with little resistance, they are ready. The baking time may vary slightly depending on the size of your sweet potatoes.
3. Cool and Slice the Sweet Potatoes: Once the sweet potatoes are fork-tender, carefully remove them from the oven and allow them to cool slightly. It’s important to let them cool enough so you can handle them comfortably without burning your hands. Once they are cool enough to handle, slice each sweet potato in half lengthwise.
4. Sauté the Vegetables for the Filling: While the sweet potatoes are cooling, prepare the flavorful filling. Place a pan over medium heat. Add 1 teaspoon of olive oil to the pan and let it heat up. Once the oil is heated, add the chopped onions, minced garlic, chopped bell peppers, and diced tomatoes to the pan. Sauté these vegetables, stirring occasionally, until they are slightly tender and fragrant, about 8 minutes. Sautéing softens the vegetables and develops their flavors, creating a delicious base for the filling.
5. Scoop Out the Potato Flesh and Prepare the Filling Mixture: Using a spoon, carefully scoop out the flesh from each halved sweet potato, leaving a thin layer of sweet potato inside the skin. This creates the “skins” that will become crispy and hold the filling. Place the scooped-out sweet potato flesh into a large bowl. Add the sautéed onions, garlic, bell peppers, and tomatoes to the bowl with the sweet potato flesh. Then, add the cooked black beans, vegan coconut yogurt (or vegan Greek yogurt), ½ cup vegan mozzarella cheese shreds, sea salt, black pepper, paprika, and finely chopped jalapeño to the bowl. Stir all the ingredients together thoroughly until they are well combined. This mixture is your flavorful and cheesy sweet potato filling.
6. Crisp the Potato Skins: Now it’s time to crisp up the potato skins. Rub the bottoms of the empty potato skins with the remaining ½ teaspoon of olive oil. This helps them become extra crispy. Place the potato skins bottom-up on a baking sheet. Bake them in the preheated oven for another 5-10 minutes, or until they are nicely crispy. Keep a close eye on them to prevent them from burning. Crisping the skins separately ensures they have that perfect texture.
7. Fill the Potato Skins and Top with Cheese: Remove the crispy potato skins from the oven and flip them over so they are right-side up. Spoon the prepared sweet potato filling evenly into each potato skin, mounding it slightly. Top each filled potato skin evenly with the remaining ¼ cup of vegan mozzarella cheese shreds.
8. Bake Until Cheese is Melted and Golden: Return the filled and topped sweet potato skins to the oven. Bake for another 10 to 15 minutes, or until the vegan cheese is melted, gooey, and slightly golden brown. The baking time may vary slightly depending on your oven and the brand of vegan cheese you use.
9. Garnish and Serve: Once the cheese is melted and bubbly, remove the Vegan Loaded Sweet Potato Skins from the oven. Squeeze the juice of ½ lime over the top to add a burst of fresh citrus flavor. For an extra touch of deliciousness and texture, top with coconut bacon (optional, but highly recommended!). Serve immediately while they are hot and cheesy. Serve with extra vegan coconut yogurt or vegan Greek yogurt for dipping, if desired. Enjoy!

Nutrition Facts

These Vegan Loaded Sweet Potato Skins are not only delicious but also packed with nutrients! Here’s an approximate nutritional breakdown per serving (based on estimations and may vary depending on specific ingredients and brands):

• Servings: 6 servings
• Calories per serving: Approximately 350-400 calories

Estimated Nutritional Information (per serving, approximate):

• Protein: 12-15 grams
• Fat: 15-20 grams (depending on cheese and yogurt)
• Saturated Fat: Varies depending on cheese and yogurt
• Cholesterol: 0 mg
• Sodium: 400-500 mg (depending on cheese and canned goods)
• Carbohydrates: 45-50 grams
• Fiber: 10-12 grams
• Sugar: 10-15 grams (naturally occurring from sweet potato and vegetables)

Key Nutritional Benefits:

• High in Fiber: Sweet potatoes and black beans are excellent sources of fiber, which aids in digestion, promotes satiety, and helps regulate blood sugar levels.
• Good Source of Protein: Black beans and vegan yogurt contribute a significant amount of plant-based protein, essential for muscle building and overall health.
• Rich in Vitamins and Minerals: Sweet potatoes are packed with Vitamin A, Vitamin C, and potassium. Bell peppers and tomatoes provide Vitamin C and antioxidants.
• Vegan and Dairy-Free: Suitable for those following a vegan diet or who are lactose intolerant.
• Relatively Low in Saturated Fat (depending on vegan cheese and yogurt): Choosing lower-fat vegan cheese and yogurt options can help keep saturated fat content in check.

Please note: These are estimations and actual nutritional values may vary. For precise nutritional information, it’s recommended to use a nutrition calculator with the specific brands and quantities of ingredients used.

Preparation Time

These Vegan Loaded Sweet Potato Skins are relatively quick to prepare, making them perfect for weeknight dinners or weekend gatherings. Here’s a breakdown of the time involved:

• Prep Time: 20 minutes (This includes washing and pricking sweet potatoes, chopping vegetables, and preparing the filling mixture.)
• Cook Time (Baking Sweet Potatoes): 45-50 minutes
• Cook Time (Crisping Skins and Baking Filled Skins): 15-25 minutes
• Total Time: 1 hour 20 minutes – 1 hour 35 minutes

While the total time might seem a bit long, most of it is hands-off baking time. You can easily multitask while the sweet potatoes are baking and the skins are crisping, making the actual active cooking time quite manageable.

How to Serve

These Vegan Loaded Sweet Potato Skins are incredibly versatile and can be served in a variety of ways. Here are some delicious serving suggestions:

• As an Appetizer: Cut each loaded sweet potato skin in half or thirds to create smaller, bite-sized portions. Arrange them on a platter for a crowd-pleasing appetizer at parties or gatherings. They are perfect for game day, potlucks, or casual get-togethers.
• As a Main Course: Serve two to three loaded sweet potato skins per person for a satisfying and complete meal. Pair them with a fresh side salad or a light soup to create a balanced and nutritious dinner.
• With Dipping Sauces: Offer a variety of dipping sauces to complement the flavors of the sweet potato skins. Some excellent vegan dipping sauce options include:
  • Vegan Ranch Dressing: Creamy and tangy, ranch dressing is a classic pairing for potato skins.
  • Vegan Sour Cream or Yogurt: Plain vegan sour cream or yogurt (coconut or Greek) provides a cool and refreshing contrast to the warm and savory skins.
  • Guacamole or Avocado Crema: Adds healthy fats and a creamy, vibrant flavor.
  • Salsa or Pico de Gallo: Provides a fresh and zesty kick.
  • Vegan Cheese Sauce: For extra cheesiness, serve with a warm vegan cheese sauce.
• Topping Variations: Get creative with toppings to customize your sweet potato skins and add extra flavor and texture. Consider these delicious vegan topping options:
  • Coconut Bacon: Adds a smoky and crispy element.
  • Chopped Green Onions or Chives: Provides a fresh, oniony garnish.
  • Fresh Cilantro: Adds a bright, herbaceous flavor.
  • Diced Avocado: Creamy and healthy, avocado complements the flavors beautifully.
  • Vegan Sour Cream or Yogurt Drizzle: Adds extra creaminess and tang.
  • Hot Sauce: For those who like extra spice, a drizzle of hot sauce is a great addition.

Additional Tips for Perfect Vegan Loaded Sweet Potato Skins

To ensure your Vegan Loaded Sweet Potato Skins are a resounding success, here are five helpful tips:

1. Choose the Right Sweet Potatoes: Select medium-sized sweet potatoes that are firm and have smooth skin. Avoid potatoes that are bruised, soft, or have sprouts. Uniformly sized potatoes will cook more evenly.
2. Don’t Overbake the Sweet Potatoes Initially: Bake the sweet potatoes until they are just fork-tender, but not mushy. Overbaking them at this stage can make them too soft to scoop out the flesh and create sturdy skins.
3. Crisp the Skins Well: Crisping the potato skins separately before filling them is crucial for achieving that desirable crispy texture. Don’t skip this step! Baking them bottom-up helps them crisp up nicely. You can even broil them for a minute or two at the end (watch carefully to prevent burning) for extra crispiness.
4. Don’t Overfill the Skins: While it’s tempting to load up the skins with filling, avoid overfilling them. Overfilling can make them difficult to handle and can prevent the cheese from melting evenly. Mound the filling slightly but don’t pack it in too tightly.
5. Customize Your Fillings: Feel free to get creative and customize the filling to your liking! You can add other vegetables like corn, mushrooms, or spinach. Experiment with different beans, such as pinto beans or white beans. For a spicier version, add more jalapeño or a pinch of cayenne pepper to the filling. You can also incorporate different spices like cumin, chili powder, or oregano for varied flavor profiles.

FAQ Section

Here are some frequently asked questions about making Vegan Loaded Sweet Potato Skins:

Q1: Can I make these sweet potato skins ahead of time?

A: Yes, you can prepare components of this recipe ahead of time. You can bake the sweet potatoes and scoop out the flesh a day in advance. Store the potato skins and the sweet potato flesh separately in airtight containers in the refrigerator. You can also sauté the vegetable filling ahead of time and store it separately. When you are ready to assemble, simply crisp the skins, prepare the filling mixture, fill the skins, top with cheese, and bake as directed.

Q2: Can I freeze Vegan Loaded Sweet Potato Skins?

A: While it’s not ideal to freeze fully assembled loaded sweet potato skins as the texture of the potato and cheese might change slightly upon thawing and reheating, you can freeze the baked sweet potato skins and the filling separately. Bake the sweet potatoes, scoop out the flesh, and crisp the skins. Allow them to cool completely, then freeze the skins in a freezer-safe bag and the filling in a separate container. Thaw both completely before assembling, filling, topping with cheese, and baking as directed.

Q3: I don’t have vegan coconut yogurt or vegan Greek yogurt. Can I use something else?

A: Yes, you can substitute the vegan yogurt with other creamy vegan options. Vegan sour cream, cashew cream, or even blended silken tofu can work as substitutes. These will provide a similar creamy texture to bind the filling together. If you don’t have any of these, you can even use a tablespoon or two of vegan cream cheese, softened.

Q4: What if I don’t like spicy food? Can I omit the jalapeño?

A: Absolutely! If you are not a fan of spicy food, you can completely omit the jalapeño from the recipe. The sweet potato skins will still be delicious and flavorful without the heat. If you want just a hint of spice, you can use a milder pepper like poblano or Anaheim pepper instead of jalapeño, or use just a very small amount of jalapeño with the seeds and membranes removed.

Q5: Can I use an air fryer to crisp the potato skins?

A: Yes, you can definitely use an air fryer to crisp the potato skins! Preheat your air fryer to 375°F (190°C). Rub the potato skins with olive oil as directed and place them in the air fryer basket (you may need to do this in batches depending on the size of your air fryer). Air fry for 5-8 minutes, or until they are crispy. Air frying is a quicker method for crisping the skins and can result in extra crispy skins. You can then proceed with filling and baking them in the oven to melt the cheese.

Print