Indulge in a culinary delight with our Mexican Sweet Potato Skins! Bursting with vibrant flavors and wholesome ingredients, these savory snacks are sure to tantalize your taste buds. Whether you’re hosting a gathering or simply craving a satisfying meal, these sweet potato skins are a must-try. Get ready to embark on a culinary journey that will leave you craving more!
In our household, Mexican Sweet Potato Skins have become a cherished tradition. I still remember the first time I whipped up a batch for my family; the aroma of roasted sweet potatoes filled the air, and anticipation grew with each passing minute. As they emerged from the oven, golden and bubbling with melted cheese, my husband’s eyes lit up with excitement. One bite was all it took for him to declare them a new favorite. Since then, these sweet potato skins have graced our table on countless occasions, bringing joy and satisfaction to every mealtime.
Why This Recipe is a Game-Changer for Your Taste Buds: Mexican Sweet Potato Skins
- Bursting with vibrant Mexican flavors, including onions, garlic, bell peppers, black beans, and corn.
- A wholesome twist on classic potato skins, with nutrient-rich sweet potatoes as the base.
- Customizable to your taste preferences, with optional additions such as salsa and chili for an extra kick.
- Topped with creamy avocado aioli for a decadent finish.
- Perfect for gatherings, appetizers, or a satisfying weeknight meal.
Ingredients:
- 4-5 medium sweet potatoes (approximately 900g or 2 lbs)
- 1 tbsp oil
- 1 onion, finely diced
- 2 cloves of garlic, minced
- ½ red bell pepper (approximately 100g or 0.22 lbs), finely chopped
- 1 14 oz can black beans, rinsed and drained
- 1 14 oz can corn, rinsed and drained
- 3-4 tbsp salsa sauce, or to taste (optional)
- Salt and pepper, to taste
- Pinch of chili (optional)
- 1 cup non-dairy cheese (approximately 120g or 0.26 lbs), shredded
Avocado Aioli:
- 1 Avocado
- 1-2 tbsp vegan mayonnaise
- 1-2 garlic cloves
- 1 tsp lemon juice
- Salt and pepper, to taste
To Serve (optional):
- Fresh parsley or cilantro, roughly chopped
- Scallions, sliced
- Squeeze of lime juice
Directions:
- Preheat the oven to 430°F (220°C) and lightly grease a baking sheet.
- Pierce the sweet potatoes several times with a fork and arrange them on the baking sheet. Roast for about 40-50 minutes, or until tender.
- While the sweet potatoes are baking, heat the oil in a pan. Add the onions and bell pepper, and sauté until softened, about 3-5 minutes. Add the garlic and cook for an additional minute until fragrant. Season with salt, pepper, or chili to taste. Set aside.
- Once the sweet potatoes are fork-tender, remove them from the oven and let them cool for 5 minutes. Cut them in half and scoop out the flesh with a spoon, leaving a thin layer inside the skins.
- Mash the scooped-out sweet potato flesh and mix it with the roasted onion mixture, black beans, corn, and salsa.
- Brush the sides of the sweet potato skins with a small amount of oil. Fill them with the prepared filling and sprinkle with non-dairy cheese.
- Bake for 5-10 minutes, or until the cheese is melted and bubbly.
- For the avocado aioli, scoop out the flesh of the avocado and mash it. Mix in the vegan mayonnaise, garlic, lemon juice, salt, and pepper.
- Serve the baked sweet potato skins with the avocado aioli, fresh parsley or cilantro, sliced scallions, and a squeeze of lime juice. Enjoy!
Notes:
- Feel free to customize the filling with your favorite ingredients, such as diced jalapeños or cooked ground meat.
- Adjust the spice level to your preference by adding more or less chili.
- For a creamier texture, blend the avocado aioli ingredients until smooth.
- These sweet potato skins can be prepared in advance and reheated before serving. Simply store them in an airtight container in the refrigerator.
