Guest Post: Sweet Potato Skins

by Heather on February 3, 2011

Morning everyone!  So you know how I told you I’ve been sick so much lately?  Well yesterday the sickness reared it’s very ugly head and rendered me practically incapable of anything but sleeping.  Thankfully the beautiful and VERY fabulous Jessica of How Sweet It Is is stepping in to share one of her amazing recipes in honor of the Super Bowl this Sunday.  Y’all enjoy!


In honor of the big game this weekend, I wanted to share one of my favorite go-to snacks: sweet potato skins!

I simply adore these because the skin gets super crunchy – even more so than a regular ole’ potato skin. And since we are using sweet potatoes, these are healthy and good for you and allow you to eat an extra brownie.  Who doesn’t love that?

Before you work yourself up into a tizzy – there are many uses for the sweet potatoes that you are going to scoop out. You can make whipped sweet potatoes, sweet potato muffins, or even sweet potato waffles. Easy enough.

Now that we’ve left those concerns in the past, let’s get down to it.

You can top these skins with just about anything. I often go with some sharp cheddar cheese, scallions or chives, crispy bacon, and a scoop of sour cream. You can add chicken or beef, try a buffalo or barbecue spin, or even stuff them with chili and cheese. The possibilities are endless!

Of course you can also make them a bit healthier, using low-fat ingredients and Greek yogurt, but why on Earth would you want to do that?

Savory Sweet Potato Skins

makes 8 skins

4 small sweet potatoes

2 tablespoons olive oil

3-4 ounces cheese, grated

2 slices of bacon, crumbled

1/4 cup chopped green onions

1/4 cup plain greek yogurt or sour cream

sea salt

Preheat oven to 400.

Cut sweet potatoes in half lengthwise, set on a baking sheet, and bake cut side up for 30-40 minutes. Remove from oven and let cool. Once cool enough to handle, scoop out sweet potato flesh, leaving just the slightest bit in the skin. Discard the flesh to use with another recipe.

Flip skins over so skin side is up. Brush with olive oil and sprinkle with sea salt, then bake for 10 minutes. Flip, brush insides with olive oil, and bake for 10 more minutes.

Remove skins and place a sprinkling of cheese in each, topping with bacon. Place back in the oven for 2-3 minutes, or until cheese is melted. Remove and top with green onions and greek yogurt (or sour cream, of course!)

What’s on your Super Bowl menu?

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