Chipotle Sweet Potato Skins
This recipe was created by HSUS’s expert chefs and approved by HSUS’s team of registered dietitians. It was specifically designed for college & university food service.
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Servings: 10
Serving Size: 1 (1/2 sweet potato)
Ingredients
5 pounds Sweet potatoes, medium-sized potatoes work best
2 tablespoons Vegetable oil
3 whole Chipotle peppers
1 teaspoon Garlic, minced
½ cup Onion, minced
1 teaspoon Oregano, fresh
1 teaspoon Cumin powder
2 teaspoons Chili powder
1 teaspoon Salt
1 teaspoon Pepper
30 strips Vegan chicken strips, optional
1 15 ounce can Black beans
2 cups Non-dairy cheddar cheese
2 cups Avocado, sliced, optional
1 cup Non-dairy sour cream, optional
Preparation
1. Preheat the oven to 350˚F.
2. Prick the sweet potatoes with a fork and bake until tender, about 50 to 60 minutes. Remove from the oven, slice in half lengthwise, and allow to cool for 10 minutes.
3. Change the oven temperature to 400˚F.
4. Sauté the chipotle peppers, garlic, and onion in 1 tablespoon of the vegetable oil until fragrant, about 3 minutes. Add the oregano, cumin, chili powder, salt, and pepper.
5. If using the vegan chicken strips, add these to the heated pepper mixture and sauté on medium heat until well cooked, about 8 to 10 minutes.
6. Heat the black beans separately on the stove.
7. Once the potatoes have cooled, scoop out the majority of the flesh, leaving a very thin layer of potato in the skins. Reserve the scooped-out flesh for step 9.
8. Coat the potato skins with the remaining oil. Bake for 5 minutes, remove from the oven.
9. Combine the reserved sweet potato flesh, vegan cheese, black beans, and vegan chicken (if using). Fill each potato skin with black bean and sweet potato filling. Top with more vegan cheese (or prepared nacho cheese).
10. Bake for 10 more minutes, or until the vegan cheese is melted. Garnish with avocado and vegan sour cream, if desired.
Serving information
If desired, garnish with 1 teaspoon of vegan sour cream and 3 slices of fresh avocado.
Nutrition information
Calories: 403 Total Fat: 21g Saturated Fat: 4.5g Monounsaturated Fat: 6.3g Polyunsaturated Fat: 1.8g Trans Fat: 0g Cholesterol: 0mg Carbohydrate: 41g Fiber: 9g Total Sugar: 5g Protein: 16g Sodium: 791mg Vitamin A: 472μg Vitamin C: 7mg Calcium: 92mg Iron: 3.7mg Folate: 89μg
