Mexican Sweet Potato Skins

David Buckinghamon
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Mexican Sweet Potato Skins

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!
Prep Time40 minutes
Cook Time10 minutes
Total Time50 minutes
Course: Main Course
Servings: 4
Author: David Buckingham

Ingredients

Sweet Potato Skins

  • 4-5 medium sweet potatoes
  • 1 tbsp oil
  • 1 onion finely diced
  • 2 cloves garlic minced
  • 1/2 red bell pepper finely chopped
  • 14 oz canned black beans rinsed and drained
  • 14 oz canned corn rinsed and drained
  • 3-4 tbsp salsa or to taste (optional)
  • salt and pepper to taste
  • 1 pinch chili powder optional
  • 1 cup non-dairy cheese shredded

Avocado Aioli

  • 1 avocado
  • 1-2 tbsp vegan mayonnaise or read recipe notes*
  • 2 cloves garlic minced
  • 1 tsp lemon juice
  • salt and pepper to taste

Instructions

Sweet Potato Skins

  • Preheat oven to 430°F 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 are 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 them 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 the cheese is melted.

Avocado Aioli

  • Cut the avocado in half, remove the pit. Scoop out the flesh and mash. Add the remaining ingredients for the aioli, mix to combine. Taste and adjust seasonings to your wish.

Notes

Adapted from: https://biancazapatka.com/en/mexican-sweet-potato-skins