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Stuffed Sweet Potato Skins

vegan food recipes sweet potato skins fibre tasty delicious by Sweets and Greens



  1. Bake the sweet potatoes at 180 degrees Celsius for 45-60 minutes, or until they’re soft when pierced with a fork.
  2. Cut sweet potatoes in half lengthwise and set aside to cool for 5-10 minutes.
  3. While the potatoes are cooling, sáute the shallots with the butter over medium heat until translucent.
  4. Add the fresh spinach and heat for 2-3 minutes, until the spinach has wilted. Set aside.
  5. Scrape the sweet potato out of the peel, leaving a thin layer on the skin so that it can stand up on its own.
  6. Brush the outside of the potato skins with oil and bake for about 5 minutes until crispy.
  7. Mash the sweet potato with the coconut cream, savoury yeast flakes and vegan cheese.
  8. Stir in the red kidney beans and season with salt and pepper.
  9. Remove the skins from the oven and fill each skin with the sweet potato mixture.
  10. Top with pine nuts.
  11. Bake again for 10-15 minutes, or until filling is heated through.
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