Southwestern Style Sweet Potato Skins



I’m so NOT a Super Bowl person in that:

  1. I had to “google” Super Bowl because I wasn’t sure if it was one or two words

  2. I think football is the most boring thing to watch and I never have any idea what’s going on

  3. I don’t like beer.

  4. I’m always trying to “health-ify” the Super Bowl snacks.

And I was thinking…how did potato skins become a universal Super Bowl food? I don’t think I’ve ever even eaten a potato skin in my life. Something about them sounds kind of gross, like who wants to eat skin? BUT these are anything BUT gross. These southwestern style sweet potato skins that I cooked up on a whim were the perfect game day appetizer and will absolutely be a regular side dish in my house from here on in.

I used black beans for these but you could easily use lean ground turkey, chicken or beef instead! You could also scoop out some of the sweet potato if you’re trying to cut some carbs or sub a regular potato or purple potato if that’s your jam.

Either way, these are SO easy to make and were such a hit during the puppy bowl pre-show party that I had to share them with you guys!

Southwestern Style Sweet Potato Skins

Serves: 6


  • 2 Medium Sweet Potatoes

  • 1.5 cups Black Beans, Drained and Rinsed

  • 1/4 tsp Garlic Powder

  • 1/4 tsp Onion Powder

  • 1/4 tsp Cumin

  • 1/8 tsp Cayenne Pepper

  • Salt & Black Pepper to Taste

  • Propellant Free Coconut Oil Spray

  • 1/4 Cup Pico De Gallo

  • 2 tbsp Guacamole

  • 2 tbsp Reduced Fat Sour Cream


  1. Preheat non-stick skillet over medium heat. Spray lightly with propellant-free cooking spray.

  2. Spread 2 tbsp of PB2 (prepared with water) over 1 tortilla then lay the sliced banana and strawberries over the peanut butter and top with the chocolate chips. Place the second tortilla on top to create a “sandwich”.

  3. Once pan is warm, place layered tortilla into pan and allow to heat through. Once chocolate begins to melt, flip the quesadilla to allow both sides to cook.

  4. Once quesadilla begins to brown, remove from heat and serve!


  1. Preheat oven to 350 Degrees F.

  2. Wash dry and sweet potatoes. Wrap them in a paper towel and microwave them for ~3 minutes to soften.

  3. Slice sweet potatoes into thirds, lengthwise. Place them on a baking sheet and transfer them into the oven.

  4. Bake sweet potatoes for ~10 minutes. As sweet potatoes are baking, drain and rinse black beans (if using canned beans) in water.

  5. Transfer black beans to a bowl and season with garlic and onion powder, cumin, cayenne pepper, salt and black pepper. Stir to combine.

  6. Remove sweet potatoes from oven after 10 minutes, spray evenly with coconut oil spray and spoon black bean mixture evenly on top of potatoes. Return to oven for ~10 minutes

  7. Remove sweet potatoes from oven and top with shredded cheddar cheese. Return to oven for ~5 minutes or until cheese has melted.

  8. Top sweet potatoes with salsa, guacamole and sour cream drizzle. Serve hot!

Nutrition Facts (per 1 Serving): 122 Calories, 2 g Fat, 20 g Carbohydrate, 5 g Fiber, 8 g Protein