Loaded Sweet Potato Skins

The smell of sweet potatoes roasting always takes me back to my first apartment kitchen, where I learned that the simplest ingredients could create something magic. I stumbled upon this recipe during a busy week when I wanted something satisfying but not heavy, and now it is my go-to for gatherings or quiet weeknight dinners. The combination of crispy skins, spiced beans, and cool yogurt just works in that way that makes you take a bite and immediately relax.

Last fall, I made a huge batch of these for a football watch party, and honestly, people were more excited about them than the actual game. My friend Sarah, who claims she hates sweet potatoes, went back for thirds and finally admitted she had been missing out her whole life. There is something about the mix of warm spiced beans and cool tangy yogurt that just makes everyone lean in a little closer to the platter.

Ingredients

• Sweet Potatoes: Choose potatoes that feel heavy for their size with smooth skin, avoiding any soft spots or sprouts
• Black Beans: Rinse them thoroughly to remove the canning liquid, which can make the filling watery and affect the final texture
• Cherry Tomatoes: These add brightness without excess moisture that larger tomatoes might release into the filling
• Smoked Paprika: This is the secret ingredient that gives the dish its depth, so do not skip it even if you are not usually a paprika fan
• Greek Yogurt: Use full fat for the creamiest texture, or sour cream if you prefer a more traditional flavor profile

Instructions

Roast the Sweet Potatoes:

Preheat your oven to 400°F and line a baking sheet with parchment paper for easy cleanup. Prick each sweet potato all over with a fork, which helps steam escape during roasting, and place them on the prepared sheet. Bake for 40 to 45 minutes until they are tender when squeezed with an oven mitt.

Prepare the Skins:

Let the roasted potatoes cool until you can handle them, then carefully cut each one in half lengthwise. Use a spoon to scoop out most of the flesh, leaving about a quarter inch border to keep the skins sturdy and scoopable. Brush the insides lightly with oil and return them to the oven, cut side up, for 10 minutes to crisp up beautifully.

Mix the Filling:

While the skins crisp, combine the drained black beans with diced cherry tomatoes, finely chopped red onion, jalapeño if you like some heat, and corn kernels. Add the cumin, smoked paprika, chili powder, and salt and pepper to taste, tossing everything together until the spices coat everything evenly.

Assemble and Melt:

Fill each crispy skin with the spiced bean mixture, packing it gently but not overflowing, then sprinkle shredded cheese generously over the top. Return them to the oven for just 5 to 7 minutes, watching carefully until the cheese is melted and starting to bubble in spots.

Add the Toppings:

Remove the skins from the oven and immediately top with dollops of Greek yogurt, fresh diced avocado, and plenty of chopped cilantro. Serve with lime wedges on the side so everyone can squeeze their own bright finish over the top.

Save

These sweet potato skins have become the dish I make when I need to feed a crowd but also want to feel good about what I am serving. There is something deeply satisfying about watching people discover that healthy food can be crave worthy too, and seeing empty plates at the end of the night never gets old.

Making Ahead for Parties

You can roast and scoop the sweet potatoes up to a day in advance, storing the cooled skins in the refrigerator wrapped in paper towels to prevent excess moisture. Prep the bean filling and keep it in a separate container, then assemble and bake just before your guests arrive for the freshest texture and warmest reception.

Customizing the Filling

The bean mixture is incredibly forgiving, so feel free to swap in whatever you have on hand or what sounds good to you. Black beans work beautifully, but I have used pinto beans for a creamier texture and even chickpeas when that was what my pantry offered.

Serving Suggestions

These skins work perfectly as a hearty appetizer or can stand alone as a light dinner, especially alongside a simple green salad dressed with lime vinaigrette. I love setting up a toppings bar and letting everyone customize their own, which turns dinner into an interactive experience.

• Add a drizzle of hot sauce or chipotle crema for extra spice lovers
• Try crumbled queso fresco or cotija instead of cheddar for a Mexican inspired twist
• Keep extra lime wedges handy because that bright citrus finish really pulls everything together

Save

However you serve them, these loaded sweet potato skins have a way of bringing people together around the table and leaving everyone happily satisfied.

Recipe FAQs

→ How do you make the sweet potato skins crispy?

After baking the sweet potatoes until tender, scoop out most of the flesh, brush the skins with oil, and bake them cut side up at 400°F for 10 minutes to crisp.

→ Can I make this dish vegan?

Yes, substitute shredded cheese and Greek yogurt with plant-based alternatives for a vegan-friendly version.

→ What spices enhance the filling's flavor?

A blend of ground cumin, smoked paprika, chili powder, salt, and black pepper adds warmth and depth to the black bean and veggie mixture.

→ Is this dish gluten-free?

Yes, it contains no gluten ingredients and is naturally gluten-free as long as toppings are gluten-free.

→ Can I add protein to this dish?

Yes, cooked chicken or ground turkey can be added to the filling for extra protein and heartiness.