Appetizer · bbq · Snack

Sweet Potato Skins

This is the perfect time of year to start experimenting in the kitchen.

There are football games to be watched, pumpkin patches to be visited, and marshmallows to be roasted. Why not experiment with foods that are perfect for those events?

I love to have a good snack during a football-watching-spree of a weekend. Sometimes chips, pretzels and peanuts just don’t cut it. Pinwheels and queso are probably my go-to recipes, but I like a good potato skin as well.

Potato skins take a bit of effort (you have to double cook them, of course) but they are well worth it in the end. I found this recipe for sweet potato skins and had to try it out.

The skin on sweet potatoes aren’t quite as sturdy as regular potatoes, so you need to leave a thicker rim of sweet potato pulp around the edge (about 1/2″ to 1″ thick). Other than that, sweet potatoes are a great substitution if you’re looking for something a little different. This gives you a sweet-and-savory taste with every bite.

I topped these sweet potato skins with turkey, white cheddar, barbecue sauce and bacon. They are perfect by themselves or even better dipped in sour cream.


Sweet Potato Skins

  • Servings: 6-8
  • Difficulty: Medium
  • Print

A sweet and savory snack made from sweet potato skins, topped with white cheddar, turkey and bacon.


  • 3 large sweet potatoes
  • 6 strips bacon, cooked and crumbled
  • 8 oz. deli turkey meat, chopped
  • 1.5 cups white cheddar cheese, shredded
  • 1/4 cup barbecue sauce
  • Sour cream, for serving
  • Directions

    1. Trim both ends off of each sweet potato. DO NOT PRICK. Microwave, one at a time, for 7-8 minutes or until tender.
    2. Cut each sweet potato in half and then cut each half in half (creating four pieces). Scoop out the sweet potato pulp leaving 1/2-1″ rim around the edge of the skin. Place sweet potato skins on parchment-paper lined baking sheet.
    3. Spinkle turkey into each sweet potato quarter. Drizzle barbecue sauce on top and add cheese and bacon.
    4. Preheat oven to 450 degrees. Bake potato skins for 6-8 minutes or until cheese is melted. Serve with sour cream.

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