Warning: these sweet potato skins are dangerously delicious! Perfect for serving as an appetizer or a game day snack, this recipe is quite the crowd pleaser. You won’t believe it’s dairy-free.
Note: Often times the sweet potatoes you find at the market are huge. For this recipe it’s important to seek out the itty-bitty sweet potatoes at the bottom of the pile
4 sweet potatoes
6 tablespoons coconut oil
3 bacon strips, cooked and chopped
3 scallions, greens only, thinly sliced
1 cup Dairy-Free Cashew Cheese
½ cup LAZY MAN’S RANCH
Preheat the oven to 400 ̊F. Brush the sweet potatoes with melted coconut oil. Place on a lightly greased baking sheet. Bake for 30–40 minutes, until fork tender.
Once cooled, slice the sweet potatoes in half, lengthwise. Use an ice cream scooper to scoop out most of the sweet potato flesh. Use the tender sweet potato for something awesome, like whipped sweet potatoes.
Place the scooped sweet potato skins back on the baking sheet. Brush with melted coconut oil. Bake, bottoms up, for 5 minutes. Turn over and bake for another 5 minutes.
Fill each sweet potato with Dairy-Free Cheese Spread and top with chopped bacon. Bake for another 5 minutes. Top with Lazy Man’s Ranch and chopped green onions. Enjoy!
Calories: —
Fat: —
Carbohydrates: —
Sodium: —
Fiber: —
Protein: —
Sugar: —