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These vegetarian sweet potato skins are loaded with flavor from easy stovetop barbecue beans, shredded cheese, and green onions. Perfect for game day!
SWEET. POTATO. SKINS.
Those three words changed my life. But really. Loaded sweet tater skins are downright delicious, and I’m so excited to share this recipe with you.
With the Super Bowl less than two weeks away, I knew it was time to give you some delicious eats for game day! But 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 (affiliate link). 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.
Once I figured out the base, I set out to create a smoky barbecue sauce from scratch. I figured I could whip up a quick sauce and use it to coat canned pinto beans for the filling. Let’s just say, I was v pleased with the outcome.
How to Make Sweet Potato Skins
To make this recipe, you will need five to six small sweet potatoes. You can also use large sweet potatoes but the smaller ones work best in my opinion. Scrub the sweet potatoes, poke a few holes in them with a fork, and bake them 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 the photo above 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, slice them straight down the middle 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, and stuff each potato skin. 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.
And for some other game day recipes, check out:
- Extra Crispy Baked Onion Rings
- Baked Orange Sesame Cauliflower
- Caramelized Onion White Bean Dip
- Buffalo Chickpea Salad Celery Sticks
Sweet Potato Skins with Easy Barbecue Beans
- Preheat the oven to 400 degrees F. Put a piece of aluminum foil on the middle rack in the oven. 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 cooked through.
- 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 1/4" 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 a dash of 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 a few sliced scallions on top. Enjoy!
Want to make these for next week’s game? Pin the recipe now to make later!