Loaded Vegetarian Sweet Potato Skins filled with beans, pepper, corn, salsa and onions makes a filling and delicious meal. It's also great as an appetizer!

Recipe Snapshot

  • Prep time: Not specified
  • Cook time: 90 minutes
  • Total time: 90 minutes
  • Yield: 4
  • Category: Appetizer, Sides
  • Cuisine: World

Ingredients

  • 3 sweet potatoes (large)
  • 14 oz can of black beans
  • ½ cup yellow corn
  • ½ cup chopped pepper [mix of green and red]
  • 1 red onion (small, finely chopped)
  • 2-3 garlic cloves (minced)
  • 2 tablespoons chopped scallion (more to garnish)
  • 2 tablespoons chopped cilantro
  • ½ cup salsa [i used pace chunky mild salsa]
  • ⅔ cup shredded mozzarella cheese
  • 1.5 teaspoons vegetable oil
  • ¼ teaspoon cayenne pepper
  • salt (to taste)
  • pepper (to taste)
  • olive oil (to drizzle)

Method

  1. Preheat oven to 400 F degrees.
  2. Place sweet potatoes on a baking tray. Prick them all over with a fork and put in the oven at 400 F degrees for 40-50 minutes.
  3. While the sweet potatoes are in the oven, prepare the filling. Heat vegetable oil in a pan on medium heat.
  4. Once the oil is hot, add minced garlic and chopped onion to the pan. Saute till the raw smell goes away, around 2-3 minutes.
  5. Now add the beans (drained from the can), sweet corn and peppers to the pan. Mix and cook for a minutes.
  6. Add chopped scallion and cilantro, add salt, cayenne pepper and cook another minute or so. Remove from heat and set aside.
  7. Once the sweet potatoes are done, allow them to cool down a little and then slice them in half lengthwise.
  8. Scoop out the flesh of the sweet potatoes but remember to leave a thin layer inside so that the potato skins can stand on their own.
  9. Reduce the oven temperature to 375 F degrees. Drizzle the skins with olive oil and place back in the oven for 10 minutes so that they crisp up. (with the cut open side facing up)
  10. Meanwhile prepare the stuffing. Transfer the sweet potato flesh to a bowl and mash it well.
  11. To this add the prepared veggie mixture. Mix till well combined.
  12. Add Pace salsa to the mixture and mix.
  13. Take out the sweet potato skins out of the oven after 10 minutes. Fill them with the prepared veggie mixture.
  14. Top with shredded mozzarella cheese and put back the tray in the oven till cheese melts, around 10-15 minutes at 375 F degrees.
  15. Garnish with some chopped scallion and serve immediately

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.