Loaded Sweet Potato Skins, the perfect side dish for Thanksgiving! These are so fun and delicious! - The Cookie Rookie

Loaded Sweet Potato Skins

Course: Appetizer, Side Dish, side dish/appetizer
Cuisine: American
Keyword: baked sweet potatoes, loaded sweet potato skins, sweet potato skins
Prep Time: 20 minutes
Cook Time: 1 hour 55 minutes
Total Time: 2 hours 15 minutes
Servings: 10
Calories: 209kcal
Author: Becky Hardin - The Cookie Rookie
Loaded Sweet Potato Skins, the perfect Thanksgiving side dish!
Print Recipe

Ingredients

  • 5 large sweet potatoes
  • 8 ounces Philadelphia Honey Pecan Cream Cheese If you don't have access to this, you could blend 2 tablespoons honey with 8 ounces cream cheese
  • 1 cup mini marshmallows
  • 1 cup cinnamon sugar pecans or regular pecans, finely chopped

Instructions

  • Preheat oven to 350F
  • Prick sweet potatoes all over with a fork and place on parchment lined baking sheet. Bake for 60 minutes at 350F or until cooked through and soft.
  • Take out of oven and cut each in half lengthwise. Scoop out the center of the sweet potato, leaving a thin layer inside the peel. Place the sweet potato filling that you scoop out into a medium sized bowl and set aside.
  • Drizzle or spray the skins with olive oil and cook for about 5-7 minutes until slightly crispy. While skins are cooking longer, mix the cream cheese with the sweet potato filling you scooped out. Blend well.
  • Take skins out of the oven and fill each with a scoop of the sweet potato/cream cheese mixture. Top with pecans and marshmallows.
  • Bake another 10 minutes until cooked through. I then broiled them on high for about 5 minutes until the marshmallows were toasted.

Nutrition

Calories: 209kcal | Carbohydrates: 22g | Protein: 2g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 24mg | Sodium: 156mg | Potassium: 250mg | Fiber: 2g | Sugar: 10g | Vitamin A: 9525IU | Vitamin C: 1.6mg | Calcium: 50mg | Iron: 0.6mg