Whether you’re getting ready for the big game or game night at home, great snacks are the order of the day.
Branch out from the usual finger food and make these sweet and savory sweet potato skins. Seasoned with cumin and topped with cheese or your favorite vegan substitute, we kick the flavor up even more by adding crushed Way Better Snacks Simply So Sweet Chili Corn Tortilla Chips.
Their spicy crunch contrasts perfectly with the tender sweet potato, making an already fun finger food even better. Nothing’s better than tasty snacks while watching the game!
Way Better Sweet Potato Skins
6 medium sweet potatoes (about 2 1/2 pounds)
3 tablespoon olive oil or melted coconut oil
1/4 teaspoon ground cumin
1 cup shredded mozzarella or vegan substitute
1/4 cup sliced black olives
1/2 cup peach salsa, salsa verde, or your favorite
1/2 cup crushed Way Better Snacks Simply So Sweet Chili Corn Tortilla Chips
2 green onions, thinly sliced
Scrub sweet potatoes and place on a rimmed baking sheet. In a preheated 350 degrees F bake sweet potatoes until cooked through, about 40 to 50 minutes. Let cool completely. The sweet potatoes can be baked, cooled and refrigerated a day before you need them.
Split each sweet potato in half lengthwise. Scoop out most of the flesh, leaving about a 1/4 to 1/3 inch border all around the edge. Slice sweet potato skins in thirds or half, the short way, depending on how Save the scooped-out sweet potato for another recipe, such as mashed sweet potatoes.
Preheat oven to 400 degrees F. Arrange the potato skins skin-side down on a baking sheet lined with parchment paper. Mix oil and cumin together. Brush spiced oil on sweet potato skins. Bake until the skins are slightly browned, 10 to 15 minutes.
Sprinkle each potato skin with cheese or cheese substitute and olives. Bake until cheese melts, 5 to 8 minutes. Remove the potato skins from the oven. Top each skin with salsa, a sprinkling of crushed Way Better Snacks Simply So Sweet Chili Corn Tortilla Chips and green onions. Serve immediately.
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