These vegetarian, healthy sweet potato skins are loaded with flavor from easy barbecue pinto beans, shredded cheese, and green onions. They’re the perfect snack to enjoy while watching football!
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SWEET. POTATO. SKINS. Those three words changed my life. But really. Loaded sweet potato skins are downright delicious, and I’m so excited to share this recipe with you.
With the Super Bowl this weekend, I knew it was time to give you some delicious snacks for game day! Since the Eagles aren’t in it this year, I wasn’t that excited about creating recipes. But that all changed once I started playing around with some ingredients.
I came up with the idea to create a sweet potato recipe with a smoky barbecue flavor over the holidays. Will and I had some friends over to watch football, and I made sweet potato nachos from the Love and Lemons cookbook. I drizzled each plate with barbecue sauce before serving, and everyone loved the flavor combination of sweet potatoes with smoky sauce.
So I got to thinking, what about making a similar game day recipe, but this time with the fillings inside the taters instead of on top? Enter: sweet potato skins.
How to Make Sweet Potato Skins
First, gather 3-5 sweet potatoes. Scrub them clean, then use a fork to poke a few holes in them. Bake on a piece of aluminum foil on the middle rack of your oven for ~45 minutes at 400 degrees F.
While they’re baking, prepare the barbecue beans by whisking together all of the ingredients in a small saucepan over medium heat. Add a can of drained and rinsed pinto beans and heat for a few minutes.
Once the potatoes are ready, it’s time to stuff them!
- Remove from oven and let them cook for a couple minutes.
- Slice them straight down the middle, place on a lined baking sheet, and scoop out the flesh to use for the filling.
- Mix the flesh with the beans in a large bowl, add some cheese and scallions.
- Stuff the sweet potato skins. Bake for another 10 to 15 minutes, and BOOM! It’s that easy.
I was blown away by the flavor of these. When I first tasted the sauce, I wasn’t sure if I liked it. But when I mixed it with the beans and cooked sweet potatoes, it tasted amazing! I hope you enjoy the taste as much as I do.
Expert Tips for Making Perfect Sweet Potato Skins
- Use the smallest sweet potatoes you can find. They cook quickly, and they’re more manageable to eat in a few bites!
- To save time, you can follow my Microwave Sweet Potato recipe and cook the potatoes in advance. That way, you’ll just need to stuff them and pop them in the oven before the football game.
- These are best enjoyed right away, but leftovers can last for 3-5 days in an airtight container in the fridge. Reheat in the oven (preheated to 350 degrees F) for 10-15 minutes, or in the microwave on high for 1-2 minutes.
- Feel free to mix up the toppings! Add guacamole, sour cream, more cheese, or jalapenos.
Can you eat sweet potato skins?
Some people may wonder if the actual skin of sweet potatoes is edible. You can eat all parts of a sweet potato. Plus, the skin is rich in fiber and nutrients. So if you don’t mind the texture, go for it!
More Vegetarian Football Snacks
For some other game day recipes like these Healthy Sweet Potato Skins, check out:
- Loaded Radish Chip Nachos
- Extra Crispy Baked Onion Rings
- Baked Sticky Orange Cauliflower
- Caramelized Onion White Bean Dip
- Buffalo Chickpea Salad Celery Sticks
If you make this recipe, I’d love to hear how you like it! Please rate/review using the stars on the recipe card or in the comments section.
Healthy Sweet Potato Skins with Barbecue Beans
- 5 small sweet potatoes - or 3 large
- 1 15 oz can pinto beans - drained and rinsed
- ½ cup ketchup
- 1 tablespoon brown sugar
- 1 teaspoon Worcestershire sauce
- 1 teaspoon apple cider vinegar
- 1 teaspoon smoked paprika
- 3 scallions - dark and light green parts sliced
- 1 cup shredded Mexican cheese - more to taste
- Lime - for serving
- Fresh cilantro - for serving
- Preheat the oven to 400 degrees F. Put a piece of aluminum foil on the middle rack. Scrub each sweet potato, and use a fork to poke a few holes in the skin. Place the potatoes on the foil and bake for 35 to 45 minutes, or until soft to the touch.
- While the potatoes are baking, combine the ketchup, brown sugar, Worcestershire sauce, apple cider vinegar, and smoked paprika in a small sauce pan. Whisk and cook over medium heat until simmering, stirring occasionally (this will happen quickly). Add the pinto beans to the sauce and mix until they are coated. Heat for another 3 to 5 minutes. Remove from heat and add the barbecue beans to a large bowl.
- When the potatoes are finished, slice each one in half down the middle. Scoop out the flesh with a spoon, leaving a ¼" border in each skin. Add the flesh to the bowl with the beans and mix them together. Mix in the sliced scallions and cheese, but be sure to reserve some scallions for serving.
- Put the skins on a baking sheet lined with parchment paper or aluminum foil. Stuff each skin with a large spoonful of the filling. Sprinkle with shredded cheese. Pop back in the oven for 10 to 15 minutes or until the cheese is melted and the filling is heated through. Serve warm with lime and a few sliced scallions and cilantro on top. Enjoy!
- Cook the sweet potatoes in the microwave or in advance to save time.
- These are best enjoyed right away, but leftovers can be stored in an airtight container in the fridge for 3-5 days. Reheat in a preheated oven for 10-15 minutes or in the microwave for 1-2 minutes on high.
This Healthy Sweet Potato Skins recipe was originally published in January 2019. It was updated with new photos and expert tips in January 2020.