Description
Crispy loaded sweet potato skins filled with black beans, peppers, and cheese. A colorful, wholesome twist on a classic appetizer perfect for gatherings.
Ingredients
- 3 medium sweet potatoes, scrubbed
- 1 tablespoon olive oil, divided
- ¼ cup diced yellow onion
- 2 cloves garlic, minced
- ¼ cup chopped red bell pepper
- ¼ cup diced tomato
- ¾ cup canned black beans, rinsed and drained
- ¼ teaspoon smoked paprika
- ¼ teaspoon cumin
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ½ cup shredded cheddar or mozzarella cheese, divided
- 2 tablespoons plain Greek yogurt (or coconut yogurt for dairy-free)
- ½ jalapeño, finely chopped
- Juice of ½ lime
- 2 tablespoons chopped fresh cilantro
Instructions
- Preheat oven to 400°F. Prick sweet potatoes several times with a fork.
- Place on a baking sheet and bake 45–50 minutes, until tender.
- Let cool slightly, then cut each in half lengthwise.
- Carefully scoop out most of the flesh into a mixing bowl, leaving a ¼-inch layer inside to hold the shape.
- Rub the skins lightly with ½ tablespoon olive oil.
- Return to the oven, cut-side down, and bake for 8 minutes to crisp. Remove and set aside.
- Heat remaining olive oil in a skillet over medium heat. Add onion, garlic, and bell pepper. Sauté 5 minutes until softened.
- Stir in tomato, black beans, paprika, cumin, salt, and pepper. Cook for 2 minutes more, then remove from heat.
- Mash the scooped sweet potato with yogurt, lime juice, half the cheese, jalapeño, and the cooked vegetable mixture. Stir until evenly combined.
- Spoon filling into each potato shell and top with remaining cheese.
- Bake 10–15 minutes more, until cheese is melted and tops are golden.
- Garnish with chopped cilantro and an extra squeeze of lime. Serve warm.
Notes
- For a crispier texture, broil for 1–2 minutes at the end, keeping a close eye on the cheese.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Tex-Mex