Back to Recipes

Twice Baked Sweet Potato Skins


  • 6 organic sweet potatoes
  • 2 tablespoons avocado oil (I recommend Chosen Foods Spray)
  • salt and pepper, to taste
  • 1 15-ounce container Better Bean's Roasted Chipotle Red Beans
  • 3/4 cup shredded organic Mexican-blend cheese (cheddar, Monterey Jack, colby)
  • 2 cups organic pico de gallo (can buy pre-made or make your own with tomatoes, onions, jalapenos and cilantro)
  • 1 large avocado, diced
  • 2 limes, juiced


  1. Preheat oven to 425F. Cut sweet potatoes in half, longways. Drizzle with oil and season with salt and pepper. Arrange on a baking sheet, flat side down. Bake for 30 minutes.
  2. Once the sweet potatoes have cooled enough to handle, scoop out flesh with a spoon and add to a large glass bowl. Make sure you leave all of the skin and a little bit of the potato flesh so the skins are sturdy enough.
  3. Add the chipotle beans to the sweet potato flesh and mash to combine. Scoop the mixture back into the sweet potato skins and top each skin with 1 tablespoon of shredded cheese.
  4. Bake for another 10 minutes, broiling for the last 2 minutes to get the cheese super melty.
  5. Top generously with pico de gallo, avocado and drizzle with plenty of lime juice. Serve and enjoy!


Serving Size:

Serves 6

Nutrition Per Serving:

No Comments

No comments yet.

Leave a comment

Meet The Mastermind!

Hi! I’m Kate, the founder of Root + Revel, a food and wellness site delivering inspiration to help people live naturally, without sacrifice. After reversing my PCOS and Leaky Gut with food and holistic remedies (no prescriptions), I started R+R to share what I’ve learned on this incredible journey. Food Heals! I’m living proof. But that doesn’t mean bland chicken and steamed broccoli. Taste is paramount here and we’re taking it back to basics and infusing beauty, flavor and celebration into everyday life, helping you strike the balance between good and good for you.

Check out her inspiring website here!