Gluten Free Loaded Sweet Potato Skins Recipe (low FODMAP + vegan)
My gluten free loaded sweet potato skins recipe are the starter or side and so simple to make. You can make them dairy free, vegan and low FODMAP too!
Servings 4 people
Ingredients
- 5 medium sweet potatoes
- 1/4 tsp paprika
- 1/4 tsp cayenne pepper
- 1/4 tsp salt
- pinch black pepper
- 4 tbsp olive oil I used Garlic Infused Olive Oil
- 50 ml milk dairy free or low FODMAP if needed
- 50 g cheese and a little extra for grating on top dairy free if vegan or lactose free if low FODMAP
- handful chives finely chopped, for garnish
- 3 tbsp dried red chilli flakes for garnish
- yoghurt dairy free if vegan or lactose free if low FODMAP
Instructions
- Preheat your oven to 200C.
- Poke & prod each sweet potato a few times with a fork & place on a baking sheet. Bake in the middle of an oven for about 45-50 minutes, until cooked.
- Allow the sweet potatoes to cool enough to touch and slice each potato in half with a sharp knife.
- Scoop out the soft sweet potato flesh and place in a separate bowl, but leave a slim layer of flesh within to support the skins.
- Place the empty skins back on the baking sheet, drizzle with a little garlic-infused olive oil & bake for another 10 minutes (this time at an oven temp of 180C)
- To your sweet potato flesh bowl, add milk, cheese, paprika, cayenne pepper, salt, pepper and then mash together to make it as smooth as you would like!
- Remove your sweet potato skins from the oven and fill each one with your mashed mixture.
- Cover your sweet potatoes with even more cheese, a couple of different colour cheeses can make it look even better.. put as much as you like on!
- Bake for another 10 minutes until the cheese has melted.
- Remove from the oven & top with some dried chilli flakes and freshly chopped chives.
- Serve up with my low FODMAP guacamole and a little yoghurt and enjoy!
Notes
A serving size of 75g of sweet potato is considered a safe portion size during the elimination phase of the low FODMAP diet.