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Holiday Sweet Potato Skins

 Holiday Sweet Potato Skins
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
6 ServingsPrep: 30 min. Cook: 20 min.


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


  • 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.
  • 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.
  • 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.

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Holiday Sweet Potato Skins (continued)

Nutritional Facts: 2 wedges equals 382 calories, 18 g fat (11 g saturated fat), 64 mg cholesterol, 819 mg sodium, 45 g carbohydrate, 4 g fiber, 10 g protein.