These Tex-Mex Loaded Sweet Potato Skins are a real crowd-pleaser. A delicious complete meal full of protein and carbohydrates that’s very easy to make.
It takes over an hour to do this potato skins recipe, but 90% of this is the oven baking the potatoes while you sit back and relax. Very little prep work is needed for these healthy sweet potato skins recipe.
These potato skins are dairy free and are topped with cubes of avocado and cilantro/coriander. The perfect mix of spice from chilli peppers, sourness from fresh lime and sweetness from the sweet potatoes.
Tex-Mex Loaded Sweet Potato Skins Video Recipe
Play on YouTube
A serving of this sweet potato recipe will provide you with 3 of your daily portions of fruit/vegetables. These healthy baked sweet potatoes are a feast for both the tastebuds and the eyes.
Pick a fresh chilli that suits how spicy you like it. I often use a normal chilli, but de-seed to reduce the spice and make it a medium heat. I recommend using frozen sweetcorn for this recipe. Just measure out the sweetcorn after you put the sweet potatoes in the oven and by the time you need them they will be thawed and ready.
You can use any veggies you like for these sweet potato skins but I do try to include a rainbow. The most important ingredients (after the sweet potato) are beans (they don’t have to be black), lemon/lime juice, coriander and avocado.
My presentation for these loaded sweet potatoes may not be the best as this was one of the first recipes I ever made for Nest and Glow. However in a way this is good as even the most inexperienced cook will be able to make a batch of these and it will end up looking at least as good as these photos – if not much better!
You can use either lemon or lime for this but I tend to use lime. I’m not quite sure why but when made with lemon I keep thinking it’s inferior to lime. No idea why lemon seems inferior and this may just be myself being odd.
These potato skins are great for a buffet as they look very tempting and are great even when cold. If making in advance it’s best to drizzle your lemon/lime juice on top of the avocado to stop it from going brown.
For the corn I tend to use frozen thawed sweetcorn or canned sweetcorn. If using fresh sweetcorn you will want to cook slightly to make the carbohydrates sweet and less starchy. Although if you use homegrown sweetcorn it’s great raw in this recipe as long as it’s freshly picked as the natural sugars turn to carbs once picked. Often the produce in the shops was picked up to a week ago so are very starchy.
Sweet potatoes are marginally healthier than normal potatoes as they contain more vitamins and are lower GI. The main reason why I choose sweet potatoes over normal potatoes is that they are less addictive and more filling. But both types of potatoes are healthy as long as they are not cooked in oil – deep fried potatoes of any kind are not healthy.
Tex-Mex Loaded Sweet Potato Skins Recipe
- 6 medium Sweet potatoes
- 1 cup / 200g Black beans
- 1 cup / 160g Sweetcorn, precooked
- 1 Chilli, de-seeded
- slice of Onion
- 1 cup / 150g Cherry tomatoes
- 1 bunch of Coriander / cilantro
- 1 tsp Garlic
- 1 Lime
- 2 Avocados
How to make
- Cut the ends off each sweet potato and then cut into half.
- Place skin side down on a baking sheet and bake in the oven for about an hour at 400°F / 200°C until soft.
- Remove from the oven and leave to cool for a few mins.
- Scoop out the insides of the sweet potatoes, being careful to not rip through the skin.
- Put the sweet potato skins back in the oven at 200°F / 100°C to crisp up, but not burn, while you make the filling.
- Mix together the sweet potato flesh with the black beans, sweet corn, sliced chilli, quartered cherry tomatoes, roughly chopped coriander/cilantro, minced garlic and the juice of the limes to make the filling.
- Take the skins out of the oven and load your sweet potato skins with the filling.
- Top the vegan loaded sweet potato skins with cubes of avocado and coriander and enjoy!
- Keep any leftovers in the fridge and consume within 3 days.