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Sweet Potato Skins

Sweet Potato Skins
Prep Time
10 min
Cook Time
1h 30 min
Yields
8 servings

We love the combo of sweet potato and spicy salsa verde in this healthy version of an appetizer classic. Mash up the leftover scooped-out sweet potatoes and add them to a cheese quesadilla or regular twice-baked potatoes for a marbled effect.

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ingredients

6
medium sweet potatoes (about 2 ½ lbs)
3
Tbsp extra-virgin olive oil
1
cup shredded part-skim mozzarella
2
Tbsp grated Parmesan
2
scallions, thinly sliced
½
cup salsa verde
½
avocado, pitted and cut into small pieces
1
cup black bean chips, crushed
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directions

Notes

Makes 8 servings, or 3 pieces per person

Step 1

Position an oven rack in the top of the oven, and preheat to 350ºF. Put the sweet potatoes on a rimmed baking sheet, and bake until fork-tender, 40 to 50 minutes. Let cool completely. (The potatoes can be baked, cooled and refrigerated a day ahead.) Split each in half lengthwise, and scoop out most of the flesh, leaving about a 1/4-inch border all around. (Save the scooped-out flesh for making mashed sweet potatoes later.)

Step 2

Preheat the oven to 400ºF. Put a rack on a rimmed baking sheet. Arrange the potato skins skin-side up on the rack, and brush with 2 tablespoons of the oil. Bake until the skins are slightly browned, 20 to 30 minutes. Let cool completely, then cut each in half crosswise.

Step 3

Arrange the pieces skin-side down on the rack, and sprinkle each with mozzarella, Parmesan and scallions. Bake until the mozzarella melts, 8 to 10 minutes. Remove the potato skins from the oven, and drizzle with the remaining tablespoon of oil. Top each with some salsa verde and avocado. Sprinkle with crushed chips.

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