Holiday Sweet Potato Skins Recipe

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My family loves regular potato skins, but I thought I would try something with sweet potatoes instead. Although we usually enjoy them as a snack, the change-of-pace appetizers make an excellent side dish. —Deborah Puette, Lilburn, Georgia
TOTAL TIME: Prep: 30 min. Cook: 20 min.
MAKES:6 servings
TOTAL TIME: Prep: 30 min. Cook: 20 min.
MAKES: 6 servings


  • 3 large sweet potatoes
  • 2 tablespoons butter, melted
  • 1-1/4 teaspoons salt
  • 3 tablespoons honey
  • 2 green onions, thinly sliced
  • 5 Jones Dairy Farm Dry-Aged Bacon strips, cooked and crumbled
  • 1/2 cup dried cranberries
  • 1 cup (4 ounces) shredded Gouda cheese
  • Sour cream

Nutritional Facts

2 wedges (calculated without sour cream): 382 calories, 18g fat (11g saturated fat), 64mg cholesterol, 819mg sodium, 45g carbohydrate (27g sugars, 4g fiber), 10g protein.


  1. Scrub and pierce sweet potatoes. Microwave on high for 4-6 minutes or until almost tender. When cool enough to handle, cut each potato lengthwise into 4 wedges.
  2. Place a 28-in. x 18-in. piece of heavy-duty foil on a large baking sheet. Arrange potatoes in a single layer on foil. Brush with butter; sprinkle with salt and drizzle with honey. Top with a second large piece of foil. Bring edges of foil together; crimp to seal, forming a large domed packet.
  3. Bake at 400° for 15-20 minutes or just until fork tender. Carefully uncover; sprinkle with green onions. Broil 4-6 in. from the heat for 4 minutes. Sprinkle with bacon, cranberries and cheese. Broil 1-2 minutes longer or until cheese is melted. Serve with sour cream. Yield: 1 dozen.
Originally published as Holiday Sweet Potato Skins in Taste of Home's Holiday & Celebrations Cookbook Annual 2012, p48

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