Description
Sweet Potato Skins are a delicious twist on a classic appetizer. They combine the sweetness of sweet potatoes with savory fillings for a satisfying dish.
Ingredients
Scale
- 3–4 large sweet potatoes
- pinch of salt
- ¾ cup ketchup
- 2 tablespoons brown sugar
- 1 tablespoon white vinegar
- 1 tablespoon Worcestershire sauce
- 2 teaspoons paprika
- ¼ teaspoon cayenne pepper
- 3–4 teaspoons maple syrup
- ¼ lb. smoked turkey or chicken, shredded or chopped
- 3 tablespoons barbecue sauce, plus extra for drizzling
- 3 ounces white cheddar cheese, shredded
- 3–4 slices beef bacon, fried crisp and crumbled
- Sour cream for serving (optional)
Instructions
- Preheat your oven to a hearty 400°F (200°C). Take your scrubbed sweet potatoes and give each one several good pokes all over with a fork. Sprinkle them generously with a pinch of salt.
- Arrange your seasoned sweet potatoes directly on a baking sheet. Pop them into your preheated oven and let them bake for approximately 45 to 60 minutes, or until they feel soft when squeezed gently and a fork easily slides into their center.
- Once tender, carefully remove from the oven and let them cool on the baking sheet for about 10-15 minutes. Once cool enough to touch, use a sharp knife to carefully slice each sweet potato in half lengthwise.
- Using a spoon, gently scoop out the tender, cooked sweet potato flesh from each half, leaving a sturdy border of about ¼ to ½ inch of flesh attached to the skin. Place the scooped-out sweet potato flesh into a large mixing bowl and set the empty skins aside on the baking sheet, cut-side up.
- While sweet potatoes are cooling, cook the beef bacon slices in a skillet over medium heat until wonderfully crispy. Transfer to a paper towel-lined plate to drain, then crumble into small pieces; reserve some for garnish. In a small saucepan, combine ketchup, brown sugar, white vinegar, Worcestershire sauce, 2 teaspoons paprika, and ¼ teaspoon cayenne pepper. Simmer over medium-low heat for 5-7 minutes, stirring occasionally, until slightly thickened. Set aside.
- If not already, shred or chop the smoked turkey or chicken. In a bowl, toss the meat with 3 tablespoons of barbecue sauce and 2-3 tablespoons of the prepared BBQ glaze until well coated.
- In the bowl with the scooped-out sweet potato flesh, add 3-4 teaspoons of maple syrup and a pinch of salt. Mash the mixture thoroughly with a potato masher or large fork until mostly smooth. This forms the base for your filling.
- Carefully spoon the mashed sweet potato base back into each of the reserved sweet potato skin halves, mounding it slightly. Top with the BBQ-sauced smoked turkey or chicken mixture. Sprinkle the shredded white cheddar cheese evenly over the tops of each filled skin. Then, sprinkle most of the crumbled beef bacon over the cheese.
- Pop the baking sheet with the filled sweet potato skins back into your preheated 400°F (200°C) oven. Let them bake for another 15 to 20 minutes, or until the cheese on top is beautifully melted, bubbly, and has turned a gorgeous golden-brown color.
- Once out of the oven, let cool for a few minutes. Garnish with any remaining crumbled beef bacon. Serve warm with an optional dollop of sour cream and extra barbecue sauce for drizzling. Enjoy these savory and satisfying sweet potato skins!
Notes
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 skin
- Calories: 250
- Sugar: 10g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 20mg