THIS MESS IS OURS

Sweet Potato Skins

I mean, what's not to love - crispy roasted sweet potato skins topped with rich walnut taco "meat", black beans, red onions, avocado and cilantro.

Cook once and eat twice! Save the scooped-out flesh of the roasted sweet potatoes for a side dish at dinner another night.

Preheat the oven to 350°F with a rack in the center of the oven.

Step 1

Rub the potato skin with oil and salt & pepper. Bake on a parchment lined baking sheet for 40-50 minutes. Cool completely. Split each sweet potato in half lengthwise, and scoop out the inside leaving a ¼-inch border around the potato. Reserve the scooped out flesh for another meal.

Step 2

Preheat the oven to 400°F. Place a baking rack on a rimmed baking sheet and arrange the potato skins skin side up. Bake until the skins are lightly browned, 20-30 minutes. Cool completely then cut each half in thirds.

Step 3

Arrange the pieces skin side down on the rack and sprinkle with the walnut taco "meat", black beans, red onion and cheese. Bake until the cheese melts. Remove from the oven and top with desired toppings to serve.

Step 4