Southwestern Sweet Potato Skins
Prep time
Cook time
Total time
These Southwestern Sweet Potato Skins are the perfect balance between sweet and spicy, making for a delicious and healthy appetizer, snack or light meal.
Serves: 4
  • 4 medium sweet potatoes
  • 1 tbsp olive oil
  • ½ small yellow onion, finely chopped
  • 1 garlic clove, finely minced
  • 1 tsp cumin
  • 1 tsp chili powder
  • ¼ tsp chili flakes
  • 2 cups baby spinach, washed
  • ½ cup sour cream
  • 2 tbsp pastured butter, at room temperature
  • 1 tbsp finely chopped cilantro
  • 1 tsp salt
  • ½ tsp black pepper
  • ½ cup shredded sharp white cheddar cheese
  1. Preheat the oven to 400 degrees F. Poke each of the sweet potatoes several times with a fork. Place on a rimmed baking sheet (line with tin foil for easier clean up) and bake uncovered for 45 minutes or until tender. Remove from the oven and set aside.
  2. While the sweet potatoes are baking, prepare the rest of the filling. Heat a tablespoon of olive oil in medium skillet over medium heat. Add the onions and saute until translucent, stirring frequently, about 5 minutes. Add the garlic, cumin, chili powder and chili flakes, stirring to incorporate. Saute until fragrant, about 1 minute. Add in the spinach and stir until wilted, about 2 minutes. Turn off the heat.
  3. When the sweet potatoes have cooled enough to handle, cut each in half lengthwise. Scoop the insides of each half into a mixing bowl, being careful not to pierce the skins. Add the butter, sour cream, salt, pepper, cilantro and spinach mixture to the sweet potatoes. Stir to combine.
  4. Cradle a sweet potato skin in the palm of your hand and scoop about ¼ cup of filling into each one, smoothing lightly. Evenly distribute the filling, going back to redistribute any leftovers.
  5. Top with the cheddar cheese and bake in the 400 degree oven for 5 minutes, until the bottoms are crunchy and the cheese is melted.
  6. Top with more sour cream and cilantro, maybe even some hot sauce and lime.
Recipe by Another Root at