Loaded Sweet Potato Skins with Black Beans, Feta & Lime Crema

These loaded sweet potato skins are crispy on the outside, tender on the inside, and packed with bold, fresh flavors. Earthy sweet potatoes are filled with warmly spiced black beans, salty feta, and a bright lime crema, making them perfect as a hearty appetizer, light dinner, or crowd-pleasing snack.

Why You’ll Love This Recipe

These sweet potato skins are naturally filling, colorful, and full of contrasting textures. The sweetness of the potatoes balances beautifully with the savory spices, tangy feta, and zesty crema. They are easy to prepare, customizable with different toppings, and suitable for both casual meals and entertaining. Plus, they are vegetarian and made with simple, wholesome ingredients.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the sweet potato skins
4 medium sweet potatoes (about 250 g each)
2 tablespoons olive oil, divided
1 teaspoon smoked paprika
1 teaspoon garlic powder
½ teaspoon salt
½ teaspoon black pepper

For the filling
1 cup canned black beans, drained and rinsed
½ teaspoon ground cumin
½ teaspoon chili powder

For the toppings
½ cup crumbled feta cheese
¼ cup finely diced red onion
¼ cup chopped fresh cilantro

For the lime crema
½ cup sour cream or Greek yogurt
1 tablespoon fresh lime juice
1 teaspoon lime zest
⅛ teaspoon salt

Optional toppings
1 small avocado, diced
1 small jalapeño, thinly sliced
Hot sauce, to taste

Directions

Preheat the oven to 400°F (200°C).
Wash and dry the sweet potatoes. Rub them all over with 1 tablespoon of olive oil and sprinkle evenly with salt.

Place the sweet potatoes directly on the oven rack or on a baking sheet. Bake for 40–50 minutes, until they are fork-tender. Remove from the oven and allow them to cool slightly until easy to handle.

Slice each sweet potato in half lengthwise. Carefully scoop out most of the flesh, leaving about a ¼-inch layer attached to the skin to help them hold their shape.

Brush the inside and edges of the skins with the remaining 1 tablespoon olive oil. Sprinkle evenly with smoked paprika, garlic powder, black pepper, and a light pinch of salt.

Place the skins cut-side down on a baking sheet and return to the oven. Bake for 10 minutes, then flip them over and bake for another 5–10 minutes, until the edges are crispy and lightly browned.

While the skins crisp, warm the black beans in a small pan over medium heat. Add the cumin and chili powder and cook for 2–3 minutes, stirring, until heated through and fragrant.

In a small bowl, stir together the sour cream or Greek yogurt, lime juice, lime zest, and salt until smooth.

Fill each crispy sweet potato skin with the seasoned black beans. Top with crumbled feta, red onion, and chopped cilantro. Drizzle with lime crema and finish with any optional toppings. Serve warm.

Servings and timing

Servings: 4 servings (2 loaded skins per serving)
Prep time: 15 minutes
Cook time: 55 minutes
Total time: about 1 hour 10 minutes

Variations

For extra protein, add cooked lentils or chickpeas to the black bean mixture.
For a spicier version, increase the chili powder or add a pinch of cayenne pepper.
For a dairy-free option, replace feta with a plant-based alternative and use dairy-free yogurt for the crema.
For a smoky flavor, add a small amount of ground chipotle chili to the beans.

Storage/Reheating

Store leftover sweet potato skins in an airtight container in the refrigerator for up to 3 days.
Reheat in a 375°F (190°C) oven for 10–15 minutes until heated through and crisp again.
Avoid reheating in the microwave if possible, as it can soften the skins.
Store lime crema separately and add it after reheating for best flavor and texture.

FAQs

Can I make these sweet potato skins ahead of time?

Yes, you can bake and scoop the sweet potatoes in advance. Store the skins in the refrigerator, then crisp and fill them just before serving.

Do I need to peel the sweet potatoes?

No, the skins are an essential part of the recipe and become crispy and flavorful when baked.

Can I use dried black beans instead of canned?

Yes, as long as they are fully cooked and well-seasoned before using them in the filling.

What can I use instead of feta cheese?

You can use crumbled goat cheese or a mild white cheese with a similar texture.

Are these sweet potato skins gluten-free?

Yes, all the ingredients used in this recipe are naturally gluten-free.

Can I make the lime crema tangier?

Absolutely. Add a little extra lime juice or zest to suit your taste.

How do I keep the skins from tearing?

Leave a thin layer of sweet potato flesh attached to the skin when scooping to help them stay sturdy.

Can I cook the sweet potatoes in an air fryer?

Yes, you can air fry them at 390°F (200°C) for about 35–40 minutes, turning once, until tender.

Are these suitable for meal prep?

They work well for short-term meal prep, especially if you store the components separately.

What can I serve with loaded sweet potato skins?

They pair well with a fresh salad, simple soup, or as part of a larger mezze-style spread.

Conclusion

Loaded sweet potato skins with black beans, feta, and lime crema are a satisfying and flavorful dish that combines comfort and freshness in every bite. Easy to customize and simple to prepare, they are a reliable option whether you are cooking for yourself, your family, or guests.

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