Savory Sweet Potato Skins

This recipe is perfect for healthcare institutions and hospitals. It was developed by HSUS’s team of expert chefs and reviewed by HSUS’s team of registered dietitians.

Click here to view and print the PDF version of this recipe.

Servings: 10

Serving size: 1 potato skin

Ingredients

5 pounds Sweet potatoes
2 cups Yellow or green bell peppers, sliced thin, de-seeded
1 teaspoon Garlic, minced
½ cup Onion, minced
Vegetable oil spray as needed
1 teaspoon Oregano, fresh
1 teaspoon Cumin powder
2 teaspoons Chili powder
1 teaspoon White pepper
5 cups Cooked white beans, drained, rinsed, and mashed
2 cups Black beans, drained and rinsed
2 cups Avocado, mashed (fresh or frozen pulp)

Cheesy sauce topping
3 cups Sweet potato flesh, scooped out after baked
1/3 cup Olive oil
½ cup Water
½ cup Nutritional yeast
1 tablespoon Lemon juice
1 teaspoon Salt
½ teaspoon Garlic powder
½ teaspoon Onion powder
Cayenne Dash

Preparation

1. Preheat the oven to 350 degrees Fahrenheit. Prick the sweet potatoes with a fork and bake until tender, about 50 to 60 minutes on a sheet pan with parchment paper. Remove from the oven, slice in half lengthwise, and allow to cool for 10 minutes. Change the oven temperature to 400 degrees Fahrenheit.
2. While the sweet potatoes are cooking, sauté the peppers, garlic, and onion with vegetable oil spray until tender, about 3 minutes. Add the oregano, cumin, chili powder, and pepper. Add the white beans and sauté on medium heat until well cooked, about 8 to 10 minutes.
3. In a separate pan, heat the black beans and set aside.
4. Once the potatoes have cooled, scoop out the majority of the flesh, leaving a very thin layer of potato in the skins. Set aside the scooped-out flesh.
5. Place halved skins on sheet pans with parchment paper. Fill the skins with white bean mixture and top with black beans. Bake for 10 more minutes, or until warm.
6. Make cheesy sauce topping by adding the scooped out sweet potato flesh to a high-speed blender.
Add the remaining cheesy sauce ingredients and blend on low until well incorporated. Increase speed gradually to high and blend until smooth and completely blended.
7. Top sweet potato skins with cheesy sauce and avocado right before serving.

Nutrition information

Calories: 541 Total Fat: 15.5g Saturated Fat: 2.2g Monounsaturated Fat: 9.8g Polyunsaturated Fat: 1.9g Trans Fat: 0g Cholesterol: 0mg Carbohydrate: 80.2g Fiber: 20.9g Total Sugar: 9.8g Protein: 20.3g Sodium: 753.2mg Vitamin A: 1395μg Vitamin C: 35.3mg Calcium: 171mg Iron: 6.4mg Folate: 169μg