Appetizer, game day snack or even dinner, these healthy vegetarian sweet potato skins are filled with spinach, black beans, salsa and just a little cheese. They’re finished with scallions and cilantro.
- 5 small sweet potatoes
- 2 tablespoons olive oil
- 4 scallions, sliced thinly, white and green parts separated
- 1 cup baby spinach
- 3 tablespoons salsa plus more for serving
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 cup black beans (from a can, drained & rinsed)
- 1 cup shredded Mexican blend cheese
- 1 tablespoon chopped cilantro
- Preheat the oven to 375 degrees F.
- Prick the sweet potatoes with a fork and bake for 45-55 minutes until they are just tender. Let the sweet potatoes cool for 5-10 minutes before halving them lengthwise and scooping out the flesh leaving a thin layer at the edges. Transfer the flesh to a medium bowl.
- Place the potatoes cut side down on a parchment paper-lined sheet pan and brush with 1 tablespoon olive oil. Bake for 10-15 minutes until they turn slight crisp at the edges.
- In a large skillet, heat the olive oil over medium high heat. Sauté the white parts of the scallions until they start to soften, about 2 minutes. Add the spinach and cook for a couple minutes until the leaves wilt. Stir in the sweet potato flesh along with the salsa, salt and pepper.
- Turn over the potato halves and spoon in the sweet potato mixture. Sprinkle on the black beans and cheese. Melt the cheese in the oven, about 5-7 minutes. Top with green scallions and cilantro before serving.
You can serve the potato skins with additional salsa as well as sour cream.
Leftovers should be stored in an airtight container up to 4 days. Rewarm them in a 350-degree oven for 10-12 minutes.
Keywords: sweet potato skin, stuffed sweet potato