Healthy Sweet Potato Skins
Author:
Prep time: 20 mins
Cook time: 60 mins
Total time: 1 hour 20 mins
Serves: 2-3
Ingredients
- 2 medium or large sweet potatoes
- 1 1/2 tablespoons butter
- 1 shallot, minced (Did not have this so used leeks instead.)
- 1 bag fresh baby spinach (I used frozen since I did not have fresh on hand.)
- 1/4 cup light sour cream
- 2 ounces light cream cheese (I did not add this.)
- 1 cup chickpeas
- 1/4 cup shredded mozzarella cheese
- salt and pepper to taste
Instructions
- Bake sweet potatoes at 350 for 45-60 minutes, or until fork tender.
- Cut sweet potatoes in half and let cool for 5-10 minutes. While sweet potatoes are cooling, saute the shallots with the butter over medium heat until translucent. 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. Mash the sweet potato with the cream cheese and sour cream. Stir in chickpeas, spinach, and salt and pepper.
- Coat potato skins with a drizzle of oil and bake for about 5 minutes to get a crispier outside. Remove from oven and fill each skin with the sweet potato mixture and top with shredded mozzarella cheese. Bake again for 10-15 minutes, or until cheese is melted and filling is heated through.
The second thing I made was buttermilk biscuits. Super yummy and easy! I was in a hurry so didn't take time to pat out and cut so just did drop biscuits. Here is the link for them.
Buttermilk Biscuits