Sweet potato skins. Is there anything better? Oh yes there is, and that’s when those skins are filled with creamy, cheesy sweet potato mash and beans and become stuffed sweet potato skins.
I’ve made sweet potato skins from the peelings of a sweet potato. All you need to do is toss the peelings in a smidgen of oil, sprinkle with salt and bake. Make sure you’ve scrubbed the potatoes first before peeling them and then those sweet potato skins become delicious chips.
But sometimes you want something heartier than chips. With the weather cooling down chips just don’t satiate enough. I find I need something more filling, something with enough fibre that I don’t feel like I need to find another meal too soon. And stuffing sweet potato skins do the trick.
If I’m organised I will roast the potatoes the day before. It often happens that I’m making something the night before and the oven is on and then I think of these sweet potato skins and put them in the oven ready to make them the next day. That’s no good if you want them right now, but it gives you something to look forward to. It also gives the potato plenty of time to cool down.
A little over cooked is better than undercooked. The insides become mushier and easier to mash.
The coconut cream blended into the potato mash gives them a delicious creaminess, the red kidney beans provide lots of fibre and the savoury yeast flakes provide a cheesy flavour.