Source: Bianca Zapatka

Mexican Sweet Potato Skins

Prep Time 40 mins

Cook Time 10 mins

Servings 4 

Ingredients:

SWEET POTATO SKINS

• 4-5 medium sweet potatoes
• 1 tbsp oil
• 1 onion finely diced
• 2 cloves of garlic minced
• ½ red bell paprika (100g) finely chopped
• 1 14 oz can black beans rinsed and drained
• 1 14 oz can corn rinsed and drained
• 3-4 tbsp salsa sauce or to taste (optional)
• salt and pepper to taste
• pinch of chili optional
• 1 cup non-dairy cheese (120g) shredded

AVOCADO AIOLI

• 1 Avocado
• 1-2 tbsp vegan mayonnaise 
• 1-2 garlic cloves
• 1 tsp lemon juice
• salt and pepper to taste

TO SERVE (optional)

• fresh parsley or cilantro roughly chopped
• scallions sliced
• squeeze of lime juice

Directions:

SWEET POTATO SKINS

1. Preheat oven to to 430°F (220°C) and lightly grease a baking sheet.
2. Pierce sweet potatoes a few times with a fork. Arrange them on the tray and roast for about 40-50 minutes, or until tender. (Smaller-sized sweet potatoes are cooked through faster, so pierce with a fork after 40 minutes to check, and continue roasting, if needed until soft).
   Quick version: Optionally, you can wrap the pierced sweet potato in a kitchen towel and microwave for 10 minutes until soft.
3. While sweet potatoes are baking, heat the oil in a pan. Add the onions and bell pepper and sauté until roasted and softened, about 3-5 minutes. Add the garlic and roast for a further minute until fragrant. Sprinkle with salt, pepper or other seasonings to taste. Set aside.
4. When sweet potatoes are fork-tender remove from the oven. Let cool for 5 minutes, or until cool enough to handle. Cut them in half and scoop out the flesh with a spoon, leaving a thin layer of potato inside of the skins. Mash the soft flesh, add roasted onion mixture, beans, corn, salsa and mix to combine.
5. Brush the sides of your sweet potato skins with a tiny bit of oil. Scoop the filling inside and sprinkle over non-dairy cheese
6. Bake for about 5-10 minutes or until cheese is melted.

AVOCADO AIOLI

1. Cut the avocado in a half, remove the core. Scoop out the flesh and mash. Add the remaining ingredients for the aioli, mix to combine. Taste and adjust seasonings to your wish.

TO SERVE

1. Serve baked sweet potato skins with aioli or other dips of choice. Sprinkle over fresh scallions, parsley or cilantro and a squeeze of lime juice.

Notes:

• Instead of vegan mayonnaise, you can also use coconut cream, non-dairy cream cheese, or non-dairy yogurt to make it creamier.
• You can add any type of vegetables of your choice too.