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Loaded Sweet Potato Skins with Whipped Feta, Avocado & Chili Honey

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Crispy roasted sweet potato skins filled with whipped feta, creamy avocado, and drizzled with spicy chili honey.

Ingredients

Scale
  • For the Sweet Potato Skins:
  • 3 medium sweet potatoes, scrubbed
  • 1 tbsp olive oil
  • 1/2 tsp kosher salt
  • 1/2 tsp smoked paprika
  • For the Whipped Feta:
  • 4 oz feta cheese, crumbled
  • 2 oz cream cheese, softened
  • 2 tbsp plain Greek yogurt
  • 1 tbsp lemon juice
  • 1 tbsp olive oil
  • 1 clove garlic, minced
  • For the Chili Honey:
  • 3 tbsp honey
  • 1/2 tsp red pepper flakes (or to taste)
  • For Topping:
  • 1 ripe avocado, diced
  • 2 tbsp fresh cilantro, chopped
  • 1 tbsp sesame seeds (optional)

Instructions

  1. Preheat oven to 400°F (200°C).
  2. Pierce sweet potatoes with a fork, then microwave on high for 5-7 minutes until just tender. Let cool slightly.
  3. Cut each sweet potato in half lengthwise. Scoop out most of the flesh, leaving about 1/4-inch thick skin shells.
  4. Brush the inside and outside of the skins with olive oil. Sprinkle with salt and smoked paprika.
  5. Place skins cut-side down on a baking sheet. Bake for 10 minutes, then flip and bake another 5-7 minutes until crispy.
  6. While skins bake, make the whipped feta: In a food processor, combine feta, cream cheese, yogurt, lemon juice, olive oil, and garlic. Blend until smooth and creamy.
  7. Make the chili honey: In a small microwave-safe bowl, combine honey and red pepper flakes. Microwave for 15 seconds, then stir. Set aside.
  8. Assemble the skins: Spoon whipped feta into each crispy skin. Top with diced avocado.
  9. Drizzle chili honey over the top, sprinkle with cilantro and sesame seeds if using. Serve immediately.

Notes

Microwaving the sweet potatoes first speeds up roasting. For extra crispiness, return the skins to the oven for a few more minutes. The chili honey can be made ahead and stored at room temperature.

Nutrition

Find it online: https://cheerychop.com/loaded-sweet-potato-skins-recipe/