Filled Sweet Potato Skins with Citrus Sour Cream


Preparation info

  • Serves:


    • Difficulty


    • Ready in

      1 hr 10

Appears in

Easy Vegan

Easy Vegan

By Sue Quinn

Published 2015

  • About

The combination of sweet potato with a cheesy, herby filling is pretty magical.


  • 3 small sweet potatoes, about 750 g (1 lb 10 oz)
  • 2 tablespoons vegan parmesan cheese, home-made or grated shop-bought
  • 1 generous pinch chilli flakes
  • 1 heaped tablespoon finely sliced spring onion (scallion)
  • 150 ml (5 fl oz) non-dairy sour cream
  • finely grated zest of 1 lemon
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon chopped flat-leaf (Italian) parsley
  • sea salt flakes
  • freshly ground black pepper
  • 4 tablespoons breadcrumbs
  • olive oil, for drizzling


    Heat the oven to 200°C (400°F/Gas 6). Put the whole sweet potatoes on a baking tray and bake for about 40 minutes, or until very soft. While still hot, cut in half lengthways and carefully scoop most of the flesh into a bowl, leaving a layer of flesh on the skin. Be careful not to tear the skin. Add the parmesan cheese, chilli flakes, spring onion, 2 tablespoons of the sour cream, half the lemon zest and all the herbs to the sweet potato flesh. Mix well and season with salt and pepper.

    Spoon the filling back into the sweet potato cases. Don’t worry that the skins seem very soft as they will crisp up when returned to the oven. Sprinkle over the breadcrumbs and drizzle with olive oil. Bake for 10 minutes, or until the topping is golden and the filling warmed through. Meanwhile, mix the remaining sour cream with the remaining lemon zest.

    Leave the sweet potato halves whole, or cut in half if you are serving these as finger food. Serve with the sour cream on the side.