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

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These loaded sweet potato skins are crispy, tender, and filled with spiced black beans, salty feta, and zesty lime crema. A flavorful and satisfying vegetarian dish perfect for snacks, appetizers, or a light dinner.

  • Author: Sophia
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 4 servings (2 loaded skins per serving)
  • Category: Appetizer
  • Method: Baking
  • Cuisine: Vegetarian
  • Diet: Vegetarian

Ingredients

  • 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
  • 1 cup canned black beans, drained and rinsed
  • ½ teaspoon ground cumin
  • ½ teaspoon chili powder
  • ½ cup crumbled feta cheese
  • ¼ cup finely diced red onion
  • ¼ cup chopped fresh cilantro
  • 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

Instructions

  1. Preheat the oven to 400°F (200°C). Wash and dry the sweet potatoes. Rub with 1 tablespoon of olive oil and sprinkle with salt.
  2. Bake sweet potatoes directly on the oven rack or on a baking sheet for 40–50 minutes, until fork-tender. Let cool slightly.
  3. Slice each potato in half lengthwise and scoop out most of the flesh, leaving a ¼-inch layer attached to the skin.
  4. Brush inside and edges with remaining 1 tablespoon olive oil. Sprinkle with smoked paprika, garlic powder, black pepper, and a light pinch of salt.
  5. Place skins cut-side down on a baking sheet. Bake for 10 minutes, then flip and bake another 5–10 minutes until crispy.
  6. Meanwhile, warm black beans in a small pan over medium heat. Add cumin and chili powder. Stir and cook for 2–3 minutes until heated through.
  7. In a bowl, mix sour cream or Greek yogurt with lime juice, lime zest, and salt to make the lime crema.
  8. Fill each crispy sweet potato skin with the seasoned black beans. Top with crumbled feta, red onion, and chopped cilantro.
  9. Drizzle with lime crema and add optional toppings if desired. Serve warm.

Notes

  • Bake and scoop sweet potatoes ahead of time to save time before serving.
  • Store lime crema separately and add after reheating.
  • Use plant-based feta and yogurt for a dairy-free version.
  • Leaving a thin layer of flesh helps prevent the skins from tearing.

Nutrition

Find it online: https://savorymomskitchen.com/loaded-sweet-potato-skins-with-black-beans-feta-lime-crema/