Loaded Sweet Potato Skins - Nathalie's Cuisine
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Loaded Sweet Potato Skins1

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by Nathalie
Step by step recipe - 50 Min
January 21, 2019

“Cooking with love provides food for the soul”

This is such an easy and great mid week dinner. Yes, the potatoes take a few minutes in the oven but you can use the time doing something else in the house. The best part is that all of the ingredients are really basic and you have them anyways in the house so it’s really easy to whip up these loaded sweet potato skins. They taste so yum and have a great flavour combination of spicy and sweet and a really creamy texture.

I don’t know about you but I loveeee sweet potato! Also, you can keep leftovers in the fridge and take it to lunch the next day with you. These sweet potato skins taste cold also really delicious. So don’t shy away from cooking on a busy schedule because you can keep the sweet potatoes in the oven for 40 minutes without worrying about it. If you can eat avocado you can add it. It’s a great add on at the end.

This dish is mainly low histamine but you can adjust it if needed. You can for example leave out the chili and replace the chickpeas with any other veggie and this way the recipe is suddenly low histamine!




Serves 2
Cooks in 50 Minutes
Difficulty Easy


2 sweet potatoes
200 g chickpeas, from the can/frozen (optional)
1 small onion
100 g corn, from the can/frozen
Pinch of chili
to taste salt
1 tsp sweet paprika
1/2 tsp cumin
to serve fresh parsley
1 tbsp olive oil


Preheat the oven to 180°C and line a baking tray with baking paper. Cut some slits into the potato, place it on the baking sheet and bake for about 40-45 min until tender.

In the meantime, prepare the filling. Heat 1 tsp of coconut oil in a pan, chop the onion and fry them until golden. Add the chickpeas, corn and herbs and fry until nice and crispy. Once the potatoes are done, cut them in half and carefully scoop out the flesh. Mash the sweet potato filing and add to the pan. Mix well and fill the sweet potato skins with the filling. Add some fresh parsley and olive oil on top.


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