Potato skins are one of those guilty pleasure bar snacks I love to indulge in once in a great while. Some restaurants offer substitutions to make them vegan and I’m always grateful! Of course, potato skins aren’t the healthiest appetizer in the world. Potatoes are delicious but don’t offer much in the nutrition department. Sweet potatoes, on the other hand, pack tons of health benefits. Plus, they taste SO GOOD. Especially when baked and stuffed with veggies and creamy, spicy Sriracha Cheddar Cheeze Spread. Introducing my Vegan Mexican Sweet Potato Skins.
Sriracha is an Asian hot sauce but I find that our Sriracha Cheddar Cheeze Spread pairs just as deliciously with Mexican inspired dishes. It definitely doesn’t disappoint in these Vegan Mexican Sweet Potato Skins!
I mixed half of a container of Sriracha Cheddar Cheeze Spread into some sautéed veggies and it provided exactly the right amount of creaminess and flavor. Meanwhile, I roasted two whole sweet potatoes until they were fork tender. Once the potatoes were done, I sliced them in half lengthwise, scooped out the flesh, and mixed it into the bowl with the veggie mixture.
The trick to getting your sweet potato skins to retain their structure is to leave a border of flesh around the edges. I drizzled the skins with a little more olive oil and popped them back in the oven to get nice and crispy. This step is super important! Then, add the sweet potato filling back into the skins and bake for just a few minutes more. Top with your favorite toppings (avocado, duh) and serve! These Vegan Mexican Sweet Potato Skins make a wonderful appetizer, lunch, or light dinner. I hope you love them as much as my family did!
Vegan Mexican Sweet Potato Skins
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Serves 4 as an appetizer or 2 as a main course
- 2 sweet potatoes, scrubbed
- 1 teaspoon olive oil
- ½ cup yellow or white onion, diced
- 2 garlic cloves, minced
- ½ cup frozen corn
- ½ cup black beans, drained and rinsed
- 2 handfuls baby spinach or kale
- ½ package Plant Perks Sriracha Cheddar Cheeze Spread
- Salt, to taste
- Vegan sour cream, for topping
- Fresh cilantro, for topping
- Avocado or guacamole, for topping
- Lime wedges, for serving
- Preheat your oven to 350F degrees. Prick both sweet potatoes with a fork and bake for 45 minutes to 1 hour, until fork tender. Leave the oven on.
- Cut the sweet potatoes in half lengthwise and allow them to cool for about 10 minutes.
- As the sweet potatoes cool, sauté the onion and garlic in olive oil over medium-low heat for 3 to 4 minutes.
- Stir in the corn and black beans and cook until heated through, about 3 minutes. Add the spinach and cook until wilted, another minute or so. Remove from heat and transfer the veggies to a bowl.
- Scoop the Sriracha Cheddar Cheeze Spread into the bowl and use a rubber spatula to stir and combine the ingredients. Use a spoon to scoop most of the sweet potato from the skins, leaving about ¼-inch layer inside so the potato skins can stand up on their own. Mash the sweet potato with the other ingredients. Season with salt to taste (I added about ¼ teaspoon).
- Drizzle the sweet potato skins with a bit of olive oil and pop them back in the oven for 5 minutes, until slightly crispy.
- Spoon the veggie/sweet potato mixture back into the sweet potato skins. Bake for 2 or 3 minutes more, until everything is warm and toasty.
- To serve, top the Vegan Mexican Sweet Potato Skins with vegan sour cream, fresh cilantro, avocado, and lime wedges. Enjoy warm.