I actually cooked something last night! Like really stood in the kitchen, concocted and… get this, took a picture! I had seen “Heatlthy Sweet Potato Skins” on pinterest a few weeks ago and have slowly been gathering the fixin’s. It was just a matter of time before I put them in the oven and when I did, oh man, they did not disappoint!
These are delicious!
- 2 medium or large sweet potatoes
- 4 cloves garlic, minced
- 1 bag fresh baby spinach (subject to preference)
- 1/3 cup plain Greek Yogurt
- 2 ounces light cream cheese
- 1 cup chickpeas
- 1/4 cup shredded mozzarella cheese
- salt and pepper to taste
Steps to Take
- Bake sweet potatoes at 350 for 45-60 minutes, or until fork tender. (I did mine in the micro… either way works just get those babies cooked through.)
- Cut sweet potatoes in half and let cool for 5-10 minutes. While they cool saute the garlic with a drizzle of olive oil or cooking spray over medium heat until fragrant. Add fresh spinach and heat for 2-3 minutes, until spinach has cooked down. Set aside.
- Scrape the sweet potato out of the peel, leaving a thin layer inside with the peel so that it can stand up on its own.
- Place empty skins on a baking sheet and bake for about 5 minutes to get a crisper outside.
- While skins crisp, mash the innards with cream cheese and sour cream. Stir in chickpeas, spinach, and salt and pepper.
- Remove sweet potatoes from oven and fill each skin with the mixture. Top each with shredded mozzarella cheese.
- Bake again for 10-15 minutes, or until cheese is melted and filling is heated through.
- Plate, serve, enjoy!
These make a perfect side dish for chicken, steak or fish but can also stand alone. Last night I served them up with simple garlic sautéed chicken and steamed broccoli/cauliflower. Today, had I not forgotten to grab it from the fridge, I would have eaten one for lunch.
One tip: They are filling (because they’re loaded with greatness) so use medium taters if you are serving one per person. If you want leftovers use largies and cut the halves in half… also a good way to double the recipe.
Happy Friday… Happy Eating! 🙂