Hey friends, today I’m sharing my Mexican inspired Healthy Chipotle Sweet Potato Skins recipe! Creamy sweet potatoes mixed with chipotle spiced veggies, beans and nuts, then topped with some vegan mayo, coriander and crushed crispy tortilla chips! These delicious sweet potatoes don’t take much effort and it’s now been added to one of my personal faves, can’t wait for you to give this recipe a try!
Sweet potatoes are one of my favourite vegetables. For instance, I love using them for tahini fries (recipe coming soon), mash and in baking… you name it! I’ve got so many more vegan sweet potato recipes coming your way this year.
They taste best when served with something spicy and salty to balance all that natural sweetness oozing from sweet potatoes. That’s exactly why I’m obsessed with this Mexican inspired Potato Skin recipe!
What you’ll need to make Healthy Chipotle Sweet Potato Skins:
- sweet potatoes
- garlic
- onion
- black beans
- bell pepper
- walnuts
- jalapeño (optional)
- jalapeño brine
- oil
- salt
- cumin powder
- cayenne powder
- chipotle paste
- nutritional yeast
- fresh coriander
- chilli flakes (optional)
- toritilla crisps (optional)
- vegan mayo (optional)
You’re probably wondering if you need to sprinkle some crushed tortilla crisps on top and the answer is no. However, I highly reccomend it! I know they’re not healthy but they add another element to the dish, a lovely salty crunch with every bite. You don’t need many, just around 2-3 crisps per Sweet Potato Skin.
How to store:
Store in an air-tight container in the fridge for 2-3 days.
More healty-ish vegan recipes you’ll love:
- mexican inspired tortilla casserole
- chilli potatoes
- tofu bhurji (Indian breakfast scramble)
- jeera aloo
- marbled chocolate banana bread
- coconut and caramel bars
- pav bhaji
Healthy Vegan Chipotle Sweet Potato Skins
- Total Time: 1 hour 5 minutes
- Yield: 4 people 1x
Description
Make these incredibly delicious and easy Healthy Chipotle Sweet Potato Skins for dinner or lunch! They are vegan, gluten free + soy free.
Ingredients
Sweet Potatoes
- 2 large sweet potatoes (or 4 medium )
- oil
- salt
Filling
- 1 tbsp oil
- 1 onion
- 2–3 garlic cloves (grated)
- 380g tinned black beans (*230g when drained)
- 1 bell pepper (I used half of a red and yellow one)
- 1/2 cup walnuts (roughly chopped)
- 1/2 cup nutritional yeast
- 2 tbsp chipotle paste (or less, if you don't like spicy food)
- 2 tbsp sliced jalapenos (optional )
- 1 tbsp jalapeno brine
- 1/4 tsp ground cayenne pepper
- 1/4 tsp ground cumin
- salt
Garnish
- coriander
- chilli flakes (optional )
- tortilla crisps (optional )
- vegan mayo (optional )
Instructions
Sweet Potatoes
- Pre-heat your oven to 220C/200C fan. Poke your potatoes with a fork all over. Drizzle a little oil on your sweet potatoes and sprinkle a little salt. Massage your potatoes slightly to make sure the oil is distributed. Bake for 40-45 minutes or until cooked.
Filling
- Heat your pan with some oil. Add in your onions and cook until transparent.
- Mix in your garlic and cook for under 1 minute.
- Add in your walnuts, bell pepper, chipotle paste, jalapenos, jalapeno brine, ground cayenne powder, ground cumin, salt, nutritional yeast and black beans. Cook for 4-6 minutes.
Assembly
- Once your sweet potatoes are cooked, allow them to cool slightly (just so you don't burn yourself!)
- Cut your potatoes in half and gently scoop out the cramy insides. Scoop out a little at a time to avoid accidentally breaking the skins, you also dont have to remove all of the sweet potato flesh.
- Add the scooped sweet potato skins back into your pan, mix and mash the mixture until there are no big clumps. Cover your pan with a lid and cook on low for 8-10 minutes or until warm.
- Add your filling back into your sweet potato skins, garnish with some fresh coriander, chilli flakes and tortilla crisps (I know they're not healthy but crush a 2-3 up per sweet potato, you won't regret it!).
- Prep Time: 5 minutes
- Cook Time: 1 hour
- Category: Main Course
- Cuisine: American, Mexican
Nutrition
- Calories: 276
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