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Sweet Potato Skins with Black Beans, Spinach, and Cheese Recipe

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4.2 from 9 reviews

  • Author: Molly
  • Total Time: 1 hour 30 minutes
  • Yield: 10 servings
  • Diet: Vegetarian

Description

These Sweet Potato Skins are a delicious and healthy appetizer or snack featuring tender baked sweet potatoes filled with a flavorful mixture of sautéed scallions, spinach, black beans, and salsa, all topped with melted Mexican blend cheese and fresh herbs. Crispy edges and hearty filling make this dish a perfect vegetarian option for gatherings or a cozy meal.

Ingredients

Potatoes

  • 5 small sweet potatoes
  • 2 tablespoons olive oil, divided

Filling

  • 4 scallions, sliced thinly, white and green parts separated
  • 1 cup baby spinach
  • 3 tablespoons salsa, plus more for serving
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 cup black beans, drained and rinsed
  • 1 cup shredded Mexican blend cheese
  • 1 tablespoon chopped cilantro

Instructions

  1. Preheat the Oven: Preheat your oven to 375 degrees F (190 degrees C), ensuring it reaches the desired temperature for baking the sweet potatoes evenly.
  2. Bake Sweet Potatoes: Prick the sweet potatoes several times with a fork to allow steam to escape during baking. Place them on a baking sheet and bake for 45-55 minutes until they are just tender when pierced with a fork. Remove them from the oven and let cool for 5-10 minutes so they are easier to handle.
  3. Prepare Potato Skins: Slice the baked sweet potatoes lengthwise in half. Carefully scoop out the flesh, leaving a thin layer inside the skins to help hold their shape. Transfer the scooped flesh to a medium bowl. Place the empty sweet potato skins cut side down on a parchment paper-lined sheet pan and brush them with 1 tablespoon olive oil. Return to the oven and bake for 10-15 minutes until the edges become slightly crisp.
  4. Sauté Vegetables: While the skins bake, heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add the white parts of the scallions and cook for about 2 minutes until they start to soften. Add the baby spinach and sauté until wilted, about 2 more minutes.
  5. Mix Filling: Add the scooped sweet potato flesh, salsa, kosher salt, and black pepper to the skillet. Stir everything together well and cook for another minute, allowing the flavors to meld.
  6. Assemble Skins: Remove the slightly crisp sweet potato skins from the oven and turn them over so the cut sides face up. Spoon the sweet potato mixture evenly into the skins. Next, sprinkle the black beans and the shredded Mexican blend cheese over the filling.
  7. Melt Cheese: Place the loaded sweet potato skins back into the oven and bake for 5-7 minutes until the cheese melts and bubbles.
  8. Garnish and Serve: Once out of the oven, top each sweet potato skin with the green parts of the scallions and chopped cilantro. Serve warm with extra salsa on the side for dipping.

Notes

  • To make this recipe vegan, substitute cheese with a plant-based alternative or omit it.
  • Adjust the spice level by choosing a mild or spicy salsa according to your preference.
  • Sweet potato skins can be prepared ahead and reheated in the oven before serving.
  • For added protein, consider adding cooked quinoa or grilled chicken to the filling.
  • Ensure to drain and rinse canned black beans thoroughly to reduce sodium content.
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 15 minutes
  • Category: Appetizer
  • Method: Baking
  • Cuisine: Mexican-inspired

Find it online: https://recipeglimpse.com/sweet-potato-skins-with-black-beans-spinach-and-cheese-recipe/