Sweet Potato Skins
Sweet Potato Skins
There’s something about the scent of roasting sweet potatoes that takes me straight back to family dinners and backyard gatherings — caramelized edges, warm spice, and the comfort of handheld food. These loaded sweet potato skins turn that nostalgia into a party-ready appetizer or an easy weeknight main, combining smoky turkey, tangy barbecue glaze, melty cheddar, and crisp beef bacon. If you love classic loaded potato skins but want a sweeter, more flavorful twist, these are sure to become a new favorite — and they pair wonderfully with a side of crispy oven-baked sweet potato fries for a full sweet-potato feast.
Why make this recipe
If you’re tired of the same salty, starchy appetizers and want something that feels indulgent but still wholesome, these sweet potato skins are the fix: they deliver the familiar crunch-soft-cheese combo with a brighter, slightly sweet base that plays beautifully with smoky and tangy toppings.
Step-by-Step Guide to Making Sweet Potato Skins
Below is a clear, expanded walkthrough based on the directions provided — with extra tips to help each step come out perfectly.
Preheat Oven and Prepare Sweet Potatoes
Preheat your oven to 400°F (200°C). Scrub 3–4 large sweet potatoes well to remove any dirt. Dry them, then pierce each potato several times with a fork so steam can escape while baking. Lightly rub or sprinkle a pinch of salt over the skins to season the exterior. This step helps the skins crisp slightly and seasons the potato from the outside in.Baking for Perfection
Arrange the seasoned sweet potatoes directly on a baking sheet (line it with foil or parchment for easier cleanup if you like). Bake in the preheated oven for about 45–60 minutes, depending on the size of the potatoes. They’re done when a gentle squeeze yields softness and a fork slides into the center with little resistance. Baking them directly on the sheet allows air to circulate for even cooking.Cooling and Halving
Remove the sweet potatoes and let them cool on the baking sheet for 10–15 minutes so they’re safe to handle. Using a sharp knife, slice each sweet potato lengthwise into halves. Place them cut-side up on the baking sheet so they’re ready for scooping and later filling.Scooping Out the Flesh
With a spoon, carefully scoop out most of the soft flesh from each half, leaving about a 1/4 to 1/2 inch of flesh attached to the skin to keep a sturdy shell. Put the scooped flesh into a large mixing bowl — this will be the creamy base that gets sweetened with maple and returns to the skins as filling. Reserve the empty skins on the baking sheet.Prepare Beef Bacon and BBQ Glaze
While the potatoes cool, crisp the beef bacon slices in a skillet over medium heat until they reach a crunch you like. Transfer to a paper towel-lined plate to drain and then crumble; set aside a small amount for garnish. In a small saucepan, combine 3/4 cup ketchup, 2 tablespoons brown sugar, 1 tablespoon white vinegar, 1 tablespoon Worcestershire sauce, 2 teaspoons paprika, and 1/4 teaspoon cayenne pepper. Simmer over medium-low for 5–7 minutes, stirring occasionally, until the mixture slightly thickens and the flavors meld. Remove from heat and set aside.Prepare Meat Filling
Shred or chop about 1/4 lb. smoked turkey or chicken. Toss the meat in a bowl with 3 tablespoons barbecue sauce and 2–3 tablespoons of the warmed BBQ glaze until everything is evenly coated. This mixture will be spooned over the mashed sweet potato for a smoky, saucy layer.Mash Sweet Potato Base
Add 3–4 teaspoons maple syrup and a pinch of salt to the bowl with the scooped-out sweet potato flesh. Mash thoroughly with a potato masher or a fork until mostly smooth. Taste and adjust — if you like it sweeter, add another teaspoon of maple; if it needs more seasoning, a touch more salt will brighten it.Assemble the Sweet Potato Skins
Spoon the mashed sweet potato back into each reserved skin half, mounding it slightly so there’s a pleasing height. Top each mound with a generous spoonful of the BBQ-sauced smoked turkey or chicken, then sprinkle 3 ounces of shredded white cheddar evenly over the tops. Crumble most of the fried beef bacon across the cheese, reserving some for finishing.Second Bake for Golden Perfection
Return the filled skins to the preheated 400°F (200°C) oven for another 15–20 minutes, or until the cheese is fully melted, bubbly, and beginning to turn golden brown. This second bake melts the cheese, warms the filling through, and helps the skins regain a bit of crispness at the edges.Final Touches and Serving
Once out of the oven, let the skins cool for a few minutes. Garnish with the remaining crumbled beef bacon and offer optional sour cream for dollops on the side, plus extra barbecue sauce for drizzling. Serve warm and enjoy the contrast of sweet, smoky, creamy, and crunchy elements.
Ingredients
- 3–4 large sweet potatoes
- Pinch of salt (plus extra to taste)
- 3/4 cup ketchup
- 2 tablespoons brown sugar
- 1 tablespoon white vinegar
- 1 tablespoon Worcestershire sauce
- 2 teaspoons paprika
- 1/4 teaspoon cayenne pepper
- 3–4 teaspoons maple syrup
- 1/4 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)
Best Way to Store Sweet Potato Skins
- Refrigerate: Place cooled leftover sweet potato skins in an airtight container and refrigerate. They will keep well for 3–4 days at 40°F (4°C).
- Freeze: For longer storage, wrap individual skins in plastic wrap and place them in a freezer-safe container or bag. Freeze up to 2 months at 0°F (-18°C). Thaw in the refrigerator overnight before reheating.
- Reheat: To reheat refrigerated or thawed frozen skins, bake on a sheet at 350°F (175°C) for 10–15 minutes until heated through and the cheese bubbles again. Avoid microwaving if you want to preserve the crisp edges.
Serving Suggestions for Sweet Potato Skins
- Appetizer platter: Arrange halves on a large platter with bowls of sour cream and extra barbecue sauce for dipping. These make a hearty party appetizer that’s easy for guests to pick up.
- Weeknight meal: Serve two skins per person with a crisp green salad or simple slaw to balance the richness.
- Game day spread: Pair with other finger foods — chips, crudités, and sliders — for a satisfying spread. Add pickles on the side to cut through the sweetness.
- Brunch twist: Offer alongside scrambled eggs and a smoky sausage for a brunch-friendly loaded sweet potato plate.
Tips to Make Sweet Potato Skins
Q: How do I keep the skins crisp after baking?
A: After scooping and refilling, baking the skins on a hot sheet in a preheated oven at 400°F for the final 15–20 minutes helps re-crisp the edges. You can also broil for a minute at the end to encourage extra browning — watch closely to avoid burning.
Q: Can I prep in advance?
A: Yes — bake and scoop the sweet potatoes a day ahead and keep the mashed filling refrigerated separately from the skins. Assemble and bake just before serving for best texture.
Q: What if I don’t have beef bacon?
A: Substitute with regular pork bacon, turkey bacon, or crisped pancetta for similar savory crunch.
Variations
- Vegetarian version (paragraph): Omit the smoked turkey/chicken and use a combination of shredded roasted mushrooms and smoked tempeh tossed in the barbecue glaze. The umami mushrooms and slightly chewy tempeh replicate the savory and meaty texture while keeping the dish vegetarian-friendly. Finish with vegetarian cheddar or a dairy-free cheese if needed.
- Spicy-sweet swap (bullets):
- Use chipotle in adobo (1 teaspoon, finely chopped) in the BBQ glaze for a deeper smoky heat.
- Replace maple syrup with honey or agave for a slightly different sweetness profile.
FAQs
Q: Can I make these gluten-free?
A: Yes — this recipe is naturally gluten-free if you use a barbecue sauce and Worcestershire sauce labeled gluten-free (some Worcestershire sauces contain malt). Check labels to be sure.
Q: How do I know when the sweet potatoes are fully cooked?
A: A fork should slide easily into the center and the potato should feel soft when gently squeezed using oven mitts or a towel.
Q: Can I use yams or regular white potatoes instead?
A: You can substitute large russet or Yukon gold potatoes, but the flavor will be less sweet and the fill will need less maple syrup. Yams are often used interchangeably with sweet potatoes in some regions, but check whether your yams are actually sweet potatoes; adjust cooking times as needed.
- What’s the best cheese to use?
- White cheddar is called for here for its sharp, melty qualities, but Monterey Jack, smoked gouda, or a mild pepper jack all work well depending on the flavor profile you prefer.
Additional notes on technique:
- Keep about 1/4 inch of flesh attached to the skins when scooping to prevent holes. If a skin tears, patch it with a bit of the mashed sweet potato before filling.
- Taste the mashed sweet potato base before re-filling; you may want to adjust maple, salt, or add a pinch of smoked paprika for a subtle warmth.
Variation (comparison-style)
- Smoked turkey vs. pulled pork: Smoked turkey (lighter, slightly smoky) keeps the dish bright and less heavy; pulled pork (richer, fattier) makes it heartier and more indulgent. Choose turkey for a lighter appetizer and pulled pork when you want a BBQ-centric main course.
Final serving note
- Add a squeeze of lime or a few chopped fresh herbs (cilantro or chives) right before serving to cut through the richness and add freshness.
Conclusion
These sweet potato skins are a comforting, flavorful riff on a classic — sweet, smoky, and utterly satisfying. For more inspiration on loaded sweet potato variations, check out this excellent take on Sally’s loaded sweet potato skins recipe, and if you’re looking for healthier adaptations and ideas, this healthy sweet potato skins recipe on Pinch of Yum has smart swaps and tips.
Enjoy making these for family dinners, game days, or anytime you want a comforting handheld treat.
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Loaded Sweet Potato Skins
- Total Time: 75 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free, Dairy
Description
Delicious loaded sweet potato skins topped with smoky turkey, tangy barbecue glaze, and melty cheese, perfect for appetizers or weeknight meals.
Ingredients
- 3–4 large sweet potatoes
- Pinch of salt (plus extra to taste)
- 3/4 cup ketchup
- 2 tablespoons brown sugar
- 1 tablespoon white vinegar
- 1 tablespoon Worcestershire sauce
- 2 teaspoons paprika
- 1/4 teaspoon cayenne pepper
- 3–4 teaspoons maple syrup
- 1/4 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 oven to 400°F (200°C). Scrub sweet potatoes, pierce with a fork, and season with salt.
- Arrange sweet potatoes on a baking sheet; bake for 45–60 minutes until soft.
- Cool for 10–15 minutes, then slice each potato in half lengthwise.
- Scoop out the flesh, leaving a small amount attached to the skin.
- Crisp beef bacon in a skillet; drain and crumble.
- Prepare BBQ glaze in a saucepan; simmer until thickened.
- Toss shredded turkey with BBQ sauce and glaze.
- Mash the sweet potato flesh with maple syrup and salt.
- Spoon mashed sweet potato back into skins, top with turkey mixture, cheese, and crumbled bacon.
- Return to oven for 15–20 minutes until cheese is melted and bubbly.
- Garnish with remaining bacon and serve warm with optional sour cream and extra BBQ sauce.
Notes
Store in an airtight container in the refrigerator for 3–4 days or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 skin
- Calories: 350
- Sugar: 8g
- Sodium: 750mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 30mg
Keywords: sweet potatoes, appetizers, loaded potato skins, BBQ, comfort food
