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Arrange a rack in the middle of the oven and heat to 375ºF.
Cut the sweet potatoes in half lengthwise. Transfer to a rimmed baking sheet, drizzle with 1 tablespoon of the olive oil, sprinkle with 1 teaspoon of the salt, and rub to coat. Arrange the potatoes cut-side down. Bake until knife-tender, 30 to 40 minutes. Set aside until cool enough to handle, about 5 minutes.
Scoop out the insides of sweet potato, leaving 1/4-inch of the flesh to stabilize the potato skin. Reserve the scooped sweet potato flesh for another use. Brush the sweet potato skins a thin layer of olive oil and arrange cut-side up on the baking sheet. Bake until the skin crisps slightly, 8 to 10 minutes. Meanwhile, cook the filling.
Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Add the onion, remaining 1 teaspoon salt, and smoked paprika, and cook until the onion is soft, 6 to 8 minutes. Stir in the black beans, smashing them slightly as they cook, until warmed through, 1 to 2 minutes. Add the spinach and toss until just wilted, about 2 minutes. Remove from the heat and stir in the Daiya Cheddar Cutting Board Shreds.
Evenly divide the filling among the sweet potato skins, about 1/3 cup filling per skin. Sprinkle with more Daiya Cheddar Cutting Board Shreds, if desired.
Bake until the filling is hot and the cheese melts, 5 to 8 minutes. Sprinkle the potato skins with the vegan bacon crumbles and serve hot.
Thank you The Kitchn for the recipe!