This conversation is sponsored by Silk. The opinions and text are all mine.
Steve and I have been experimenting with incorporating more ‘meat-free’ dishes in our rotation. Oftentimes it seems we’ve gotten used to having meat at every meal, when really it’s not necessary. I wanted to make a fun dish for us to enjoy during the upcoming Monday Night Football season and these Southwestern Sweet Potato Skins are PERFECT! I’m excited to ‘Sideline Meat’ this football season by having a #MeatlessMondayNight with a little help from Silk! It’s the perfect way to gradually move towards a more plant-based diet & Silk is the perfect partner! Why Silk? For those with special diets (and even those without), Silk is lactose, dairy & cholesterol free and there’s no high-fructose corn syrup or artificial colors, flavors or preservatives. Can I get a woot woot holla? Plus! As if that weren’t enough, it’s free of gluten, casein, peanuts, egg AND MSG* (*be sure to check product labels for allergen statements). Basically, Silk products are AWESOME to have in your fridge for a plethora of reasons!
We love sweet potatoes in our house. When I say we love them, I really mean we LOVE them! A few of my favorite recipes are my Crinkle Cut Sweet Potato Fries, Oven-Baked Crispy Sweet Potato Fries, Honey Glazed Apple & Sweet Potato Casserole and Simple Sweet Potato Soup. All would be a perfect way for you to join me in the #MeatlessMondayNight challenge this football season too! What I love about these potato skins is just how easy they are. You only need a handful of ingredients (most of which I’m betting you already have on hand), a few kitchen essentials: like some aluminum foil 
to wrap up your ‘taters, a can opener
for your corn & beans, a batter bowl
to whip up your filling, and a cookie sheet
to bake ’em all up! Easy peasy right? So what are you waiting for! Be sure to visit Silk for more great meat-free recipes and a chance to win a giveaway!
Items used in this post:
Southwestern Sweet Potato Skins
Looking for a delicious snack to 'lighten up' your Monday Night Football get togethers? These delicious Southwestern Sweet Potato Skins are perfect! Made with only a few wholesome ingredients and are totally vegan. You'll wonder where these have been all your life!
Ingredients
- 3 medium sweet potatoes
- 1/4 c. Silk Almondmilk Unsweetened
- 1 c. Shredded Vegan cheese The health food store I shop at has a tasty almond based cheddar
- 1/2 c. canned black beans rinsed & drained
- 1/2 c. canned or frozen corn, rinsed & drained
- 1/4 tsp. each of cumin cayenne pepper & chili powder
- Salt & pepper to taste
Toppings (optional)
- Vegan sour cream
- Fresh chopped chives
Instructions
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Preheat oven to 400F degrees. Bake sweet potatoes for 40-50 minutes or until soft. Allow the to cool slightly. Slice potatoes in half lengthwise.
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Reduce oven temperature to 375F degrees. Scoop out sweet potato flesh, leaving a thin layer of sweet potato inside, and add flesh to a medium bowl. Place skins back on the baking sheet face up, spray lightly with cooking spray (I used coconut oil spray) and bake for 10 minutes.
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Mash the sweet potato flesh with Almond milk, salt, and pepper until smooth and creamy. After 10 minutes, remove the skins from the oven. Fill each with an equal amount of mashed sweet potato and top each with black beans, corn, & cheese.
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Bake for 15 minutes until the cheese is melted. Serve with sour cream and chopped chives, if desired.
Recipe Notes
According to Sally's Baking Addiction, skins are best enjoyed immediately. Cover leftovers tightly and store in the refrigerator for up to 3 days.
Adapted from Sally's Baking Addiction
Lynsee
What brand of dairy free cheese did you use? We’re looking for an alternative!
Karen
Do the spices go in the s. potato mixture, or in with the beans and corn? Am trying it in with the potatoes. Sounds yummy!
Yvonne
Yes! Thanks for asking – in the potato mixture – enjoy!
These sweet potato skins sound amazing! Love the flavors and that they are healthier too. :) Perfect for keeping with that healthy eating even on game day. ;)
I have never thought to use a sweet potato this way. Brilliant and delicious.
Yvonne
So happy to introduce you to this yummy new way to enjoy them – thank you!!
dishofdailylife
My family loves sweet potatoes and anything southwestern style or Mexican…these are going on the fall menu plan! Thanks for the recipe, Yvonne!
Yvonne
Awesome! You’ll have to let me know when you give them a try! Thanks for stopping by :)
I make a version of these for dinner all the time. SO delicious!! Sweet potatoes are my favy!
Yvonne
SO delicious! Sweet potatoes are the best!
Maris (In Good Taste)
Sweet potatoes are soo good! Love the toppings here.
Yvonne
Aren’t they so great, we love them at our house!
Stacey @ Bake Eat Repeat
I love Mexican anything, and these look just fantastic!
Yvonne
You and me both sister – LOVE Mexican EVERYTHING!
Holly @ Spend With Pennies
These look crazy delicious! My girls are going to LOVE these!!
Yvonne
Thanks Holly! You’ll have to let me know if you give them a try!
I am in love! These look so delicious and comforting! Just in time for autumn :)
Yvonne
Thank you! They are so delicious – and perfect for autumn!