Spicy Tempeh Sweet Potato Skins with Cilantro Lime Drizzle

These sweet potato skins are a burst of flavor and protein, with a spicy tempeh filling that will keep your guests coming back for more. The creamy avocado and citrusy cilantro lime drizzle provide a fresh contrast that brightens the dish. Perfect for a quick weeknight dinner that feels like a treat.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 4 medium sweet potatoes (about 2 1/2 lbs)
• 1 cup cubed tempeh
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp chili powder
• 1/4 tsp cayenne pepper (optional)
• Salt and pepper to taste
• 1 ripe avocado, diced
• 1/4 cup chopped cilantro
• 1 tbsp freshly squeezed lime juice
• 2 tbsp Greek yogurt
• 1 tsp lime zest
• Optional: sliced jalapeño for garnish

Instructions

1. Preheat oven to 425°F (220°C). Wash sweet potatoes and pierce them with a fork all over. Place on a sheet pan and bake for 45‑50 minutes until soft.
2. While the potatoes bake, heat the olive oil in a skillet over medium heat. Add cubed tempeh and cook until golden and slightly crispy, about 5‑7 minutes.
3. Add smoked paprika, chili powder, cayenne, salt, and pepper to the skillet. Stir for 1 minute so the tempeh absorbs the spices.
4. When the sweet potatoes are done, remove from oven and let cool for 5 minutes. Slice each potato in half lengthwise then scoop out the flesh into a bowl, leaving about 1/4‑inch of potato on the skin.
5. Mash the scooped sweet potato with a fork, then fold in the cooked tempeh and a pinch of salt if needed. Spoon the mixture back into the skins, dividing evenly.
6. Return the stuffed skins to the oven. Bake for an additional 10 minutes to allow the filling to meld and the skins to crisp up.
7. While the skins finish, combine diced avocado, cilantro, lime juice, Greek yogurt, lime zest, and a pinch of salt to make the cilantro lime drizzle.
8. When the skins are golden, remove from oven. Drizzle the cilantro lime mixture over each skin and garnish with optional jalapeño slices. Serve hot.
9. Serve immediately and enjoy the crunchy, savory, and refreshing bite of these protein‑packed skins.

Chef's Note

For extra crunch, lightly toast the skins at the end by placing them under the broiler for 1‑2 minutes, watching closely to avoid burning.

Make-Ahead Tips

Refrigerate for up to 2 days. Reheat in the oven at 350°F (175°C) for 10 minutes until skins crisp again.

Substitutions

Use halloumi or paneer instead of tempeh for a dairy option; substitute regular potatoes if sweet potatoes are unavailable; swap avocado for Greek yogurt for a different creamy texture.