Not only do these sweet potato skins taste incredible, they provide a tasty way to cut down on your food waste. They are stuffed with spicy beans, guacamole, and sour "cream". These fully loaded potato skins are perfect for a party or as a starter at dinner.

Loaded Mexican Sweet Potato Skins [Vegan, Gluten-Free]

Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste


  • 4 small sweet potatoes, baked, with most of their flesh scooped out (use the flesh for sweet potato mash or sweet potato soup)
  • 1 14-ounce can mixed beans, drained
  • 1 7-ounce can tomato purée, drained
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 red chili, de-seeded, finely chopped, and fresh
  • 1 tablespoon garlic oil (you can use regular oil)
  • Salt and pepper to taste
  • Guacamole
  • Vegan sour cream


  1. Preheat the oven to 390°F.
  2. Combine the beans, tomato purée, spices, and chili in a bowl.
  3. Spoon the mixture into the potato skins.
  4. Season them well with salt and pepper and then drizzle them with garlic oil.
  5. Cook them for 20 minutes or until they are completely heated through.
  6. Serve them with guacamole, vegan sour cream, and fresh coriander.


This site uses Akismet to reduce spam. Learn how your comment data is processed.