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Tex Mex Loaded Sweet Potato Skins

All these Tex Mex Loaded Sweet Potato Skins are a True crowd pleaser. A tasty full meal full of carbohydrates and protein that is quite simple to make.
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Course: Side Dish
Servings: 4
Calories: 385kcal
Author: Kayla


  • 6 medium sweet potatoes
  • 1 cup sweetcorn precooked
  • 2 avocados
  • 1 chilli de-seeded
  • 1 bunch of coriander or cilantro
  • 1 lime
  • 1 cup black beans
  • slice of onion
  • 1 cup cherry tomatoes
  • 1 tsp garlic


  • Cut off the ends every sweet-potato then cut to half. Then put the skin side-down on a baking-sheet and bake in the oven for one-hour in 400°F till tender.
  • Remove from the oven and leave to cool for a couple minutes and scoop-out the insides of those sweet-potatoes, being cautious not to tear through skin.
  • Place the sweet-potato skins back in the oven at 200°F to crisp-up, but not burnt off, as you make the filling.
  • Mix together the sweet-potato flesh with all the black-beans, sweet corn, quartered cherry tomatoes, sliced chilli, roughly chopped cilantro or coriander, juice of the limes and minced garlic to make the filling.
  • Just take the skins-out from the oven and then load your sweet-potato skins with all the filling.
  • Top the vegan loaded sweet potato skins with cubes of coriander and avocado.
  • Serve and enjoy!