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