Sweet Potato Skins – CrossFit HCC
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Sweet Potato Skins


Sweet Potato Skins

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Sweet Potato Skins with Guacamole

  • 25 m
  • 2 h
Devon O’Brien
“Top crispy sweet potato skins with guacamole for a healthy take on classic potato skins in this easy crowd-pleasing recipe.”


    • Potato Skins
    • 4 small sweet potatoes
    • 1 tablespoon extra-virgin olive oil
    • ⅛ teaspoon kosher salt
    • ½ cup shredded Cheddar cheese
    • Guacamole & Toppings
    • 1 ripe avocado
    • 1 tablespoon lime juice
    • 1 clove garlic, minced
    • ⅛ teaspoon salt
    • ¼ cup chopped tomato
    • 2 tablespoons minced red onion
    • Chopped cilantro for garnish


  • 1Preheat oven to 400°F.
  • 2Tightly wrap sweet potatoes in foil and place on a baking sheet. Roast until very tender, 50 minutes to 1 hour. Carefully unwrap and set aside to cool.
  • 3Line a baking sheet with parchment paper.
  • 4Cut the potatoes in half lengthwise and scoop out the flesh, leaving a ¼-inch border (save the scooped-out flesh for another use). Place the sweet potato halves skin-side up on the prepared baking sheet. Brush with oil and sprinkle with kosher salt. Bake until browned and crisp, 20 to 30 minutes.
  • 5Cut each skin in half widthwise and return to the baking sheet, skin-side down. Sprinkle each with 1 tablespoon Cheddar. Return to the oven and bake until the cheese is melted, 8 to 10 minutes.
  • 6Meanwhile, make the guacamole: Mash avocado in a medium bowl. Stir in lime juice, garlic and salt.
  • 7 Top each sweet potato skin with guacamole, tomato, onion and cilantro, if desired.

Recipe by eatingwell.com

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