Every year in January, it seems like everyone is on the fitness train. You see people posting to Instagram what workout they started or what healthy meal they made. The tired theme of ‘New Year, New Me’. But then the next month is Super Bowl and when you attend watch parties, there aren’t many healthy options amongst the food. Yeah ok, you get your occasional veggie tray, but that can get boring. A favorite game day appetizer is potato skins, but they aren’t exactly the healthiest. So I played around using sweet potato skins as the base to make them more healthy and it worked out great!
When researching what alternatives existed to regular potato skins, I saw a lot of combinations for cheese and sweet potatoes. I don’t know why but I can’t wrap my head around putting cheese on sweet potatoes. There is just something about it that makes me cringe. But as I continued to do some more digging, I kept seeing avocado used with sweet potatoes.
Sweet potatoes are a healthy carb and avocados are a healthy fat. Even though the match might sound a bit weird, it makes sense in macro terms (for diets). Also, it’s similar to a chips and guacamole situation that you see at all the parties.
Anyway, if you have seen my other appetizers, then you know I’m a huge fan of bite size. I think I like it so much because it tricks my mind into believing I can have more. So naturally, I made these healthy sweet potato skins like small coin rounds.
I baked the potato rounds in the oven at 400° for about 20 minutes. Flip them to bake another 10 to 15 minutes. You want to make sure they are crispy and cooked thorough. After you remove them from the oven, you should let them cool on a plate. Top with guacamole (you can choose homemade or store bought) and sprinkle with some chopped cilantro.
If you want more bite size recipes that you can make for any occasion, search appetizers in the search bar on my site!
Healthy Sweet Potato Skins
- 1 sweet potato long and skinnier is best
- 2 tbsp cooking oil vegetable, canola or olive work
- 2 cups guacamole homemade or store bought
- 2 tbsp cilantro chopped
- Preheat the oven to 400°.
- Cut the potatoes into 3/4 inch slices. Make sure not to cut them too thin or you will end up with potato chips.
- Line a baking sheet with foil and spray with cooking spray.
- Lightly coat the tops with oil. Flip them over and repeat. Lightly season with salt and pepper.
- Bake on a baking sheet in the oven for about 20 minutes.
- Flip them to bake another 10 to 15 minutes. You want to make sure they are crispy and cooked thorough.
- Remove them from the oven and let them cool on a plate.
- Top with guacamole and sprinkle with some chopped cilantro