Hello sweet pots! You need to give our Baked Sweet Potato Slices a chance. If you love sweet potatoes, this is the recipe for you! Swap these for the less healthy cousin: potato skins. Though delicious, potato skins are often loaded with things like bacon, sour cream, and way too much cheese that can really add up in calories and fat.
Sweet potatoes are a fabulous starchy vegetable. You can find the best sweet potatoes during the fall and winter. They are jam packed with vitamin A and vitamin C to make sure you’re getting in those vital antioxidants. Sweet potatoes also contain plenty of fiber as well to keep your system running smoothly. You can enjoy them many, many different ways in sweet and savory recipes and we’re going to throw you just one more to add to your collection here!
First things first, preheat the oven to 400 F. Then take about 3 small sweet potatoes and boil them for about 5 minutes to get them nice and soft. Remove from the water and cut off the edges of the sweet potatoes. Add a slice of your favorite cheese to each piece. I love cheddar, but you can use any cheese such as pepper jack, mozzarella, provolone, whatever! Bake these up at 400 F for about 10 minutes or until the skins are nice and crispy. Remove from the oven and let cool for 1-2 minutes. Add a dollop of guacamole to each slice and enjoy!
If you don’t like guacamole, you could always use a drop of plain Greek yogurt as a substitute for sour cream. Trust me, it tastes delicious and offers a healthier alternative. Top with any other herbs that you have around like cilantro or try some chives. What do you like on your potato skins? Let us know what you think of these in the comments below!
- 3 small sweet potatoes
- Your favorite cheese I used low fat cheddar
The recipe calls for baking the whole sweet potatoes, but I boiled them for 5 minutes instead
Cut off the edges of the sweet potatoes
Add a slice of cheese to each piece
Bake at 400 for 10 minutes, or until skins are crispy
The recipe also says to scoop out the middle of each potato, I didn't because I wanted to preserve more of the potato and make it a heartier dish
Remove from oven and add a dallop of guacamole to each slice