Description
The Ultimate Loaded Sweet Potato Skins with Whipped Feta and Chili Honey are crispy, cheesy, creamy, sweet, and mildly spicy, featuring baked sweet potato skins filled with sharp cheddar, Greek yogurt, green onions, and optional turkey bacon, then finished with whipped feta and warm chili honey.
Ingredients
4 large sweet potatoes (about 1.2 kg)
2 tbsp olive oil
1/2 tsp smoked paprika
1/2 tsp garlic powder
1/2 tsp dried oregano
1/2 tsp salt
1/4 tsp black pepper
1 cup (100 g) shredded sharp cheddar cheese
1/2 cup (120 g) Greek yogurt
1/3 cup (50 g) finely chopped green onions
1/3 cup (40 g) cooked and crumbled turkey bacon, optional
1/4 cup (30 g) chopped fresh parsley
1/2 tsp garlic powder
1/4 tsp black pepper
6 oz (170 g) feta cheese, crumbled
1/3 cup (80 g) Greek yogurt
1 tbsp olive oil
1 tbsp fresh lemon juice
1 small garlic clove, minced
1–2 tbsp water, as needed
3 tbsp honey
1/2 tsp red pepper flakes
1/4 tsp smoked paprika
1 tsp fresh lemon juice
Pinch of salt
2 tbsp chopped green onions
1 tbsp fresh parsley
1 tbsp crumbled feta
1/4 tsp red pepper flakes
Instructions
1. Preheat your oven to 400°F (200°C). Pierce the sweet potatoes several times with a fork. Place them on a baking sheet and bake for 45–60 minutes, or until completely tender when pierced with a knife.
2. Remove the sweet potatoes from the oven and let them cool for 5–10 minutes, until comfortable enough to handle. Slice each sweet potato lengthwise in half.
3. Carefully scoop most of the soft sweet potato flesh from each half, leaving approximately 1/4 inch (6 mm) of flesh attached to the skins. Reserve the scooped sweet potato for the filling.
4. Brush both the inside and outside of the sweet potato skins with olive oil. Season with smoked paprika, garlic powder, oregano, salt, and black pepper. Arrange them skin-side down on the baking sheet and bake for 12–15 minutes, until the edges are crisp and lightly browned.
5. Place the reserved sweet potato flesh in a bowl. Add the Greek yogurt, shredded cheddar, chopped green onions, turkey bacon if using, parsley, garlic powder, and black pepper. Mash everything together until creamy and well combined while leaving a little texture from the sweet potato.
6. Spoon the sweet potato mixture evenly into the crisped skins. Gently press the filling toward the edges without packing it too tightly.
7. Sprinkle a little extra shredded cheddar over each filled skin. This creates a delicious melted and lightly golden topping during the second bake.
8. Return the filled sweet potato skins to the oven and bake for 10–12 minutes, until the cheese is melted and bubbling and the tops are lightly golden.
9. While the sweet potato skins finish baking, add the feta, Greek yogurt, olive oil, lemon juice, and minced garlic to a food processor. Blend for 1–2 minutes until smooth and creamy. Add water, one tablespoon at a time, if necessary to create a soft, spreadable consistency.
10. Add the honey, red pepper flakes, smoked paprika, lemon juice, and salt to a small saucepan. Warm over low heat for 1–2 minutes, stirring gently. Do not let the honey boil. Remove from the heat once warmed and fragrant.
11. Arrange the hot sweet potato skins on a large serving platter. Add a small spoonful of whipped feta over each loaded skin, allowing the creamy feta to sit naturally over the warm filling.
12. Drizzle the warm chili honey generously over the whipped feta and sweet potato skins.
13. Finish with chopped green onions, fresh parsley, crumbled feta, and a light sprinkle of red pepper flakes for extra colour and a subtle kick.
14. Serve immediately while the skins are crispy, the filling is warm and cheesy, the whipped feta is creamy, and the chili honey is still glossy.
Notes
Choose large sweet potatoes because they provide sturdy skins with plenty of room for the filling.
Don’t scoop too deeply. Leaving approximately 1/4 inch of flesh attached helps prevent the skins from becoming fragile.
The first baking stage is important for creating crispy edges before adding the filling.
Sharp cheddar provides a stronger savoury flavour that stands up beautifully to the natural sweetness of the sweet potato.
Warm the chili honey gently over low heat and do not let it boil. This keeps it smooth and glossy.
Serve the sweet potato skins immediately for the best combination of crisp skins, warm cheesy filling, creamy whipped feta, and glossy chili honey.
Adjust the amount of red pepper flakes depending on how much heat you prefer.
Regular cooked bacon can be substituted for turkey bacon, or the bacon can be omitted completely for a vegetarian version.
Monterey Jack, mozzarella, smoked Gouda, or sharp Colby-style cheese can be substituted for cheddar.
If you prefer a milder chili honey, reduce the red pepper flakes or leave them out completely.
The whipped feta can be prepared ahead of time and stored in an airtight container in the refrigerator. Let it sit briefly at room temperature before serving.
Sour cream or plain strained yogurt can be used instead of Greek yogurt, although the flavour and consistency may vary slightly.
For make-ahead preparation, bake the sweet potatoes and prepare the filling in advance. Store the components separately in the refrigerator, then crisp, fill, and bake the skins shortly before serving.
Store leftovers in an airtight container in the refrigerator. Reheat in the oven or air fryer to help restore crispness, then add the whipped feta and chili honey afterward.
Serve as a party appetizer, game-day snack, holiday starter, or vegetarian-friendly side dish. For a more substantial meal, pair with a green salad, roasted vegetables, grilled chicken, or cucumber and tomato salad.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American