Something New on Sweet Potatoes!

Last night I tried a couple of new recipes. Wow!!! They turned out sooo good that I have to share with you. I found it on pintrest and if you don't know about that yet go to pintrest.com and find out. The coolest thing out there. Anyway I love sweet potatoes and when I found this new way on making it I couldn't wait to try it out. Of course I changed just a couple of things but nevertheless it was wonderful!!!!

Healthy Sweet Potato Skins

Author: Pinch of Yum

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

1. Bake sweet potatoes at 350 for 45-60 minutes, or until fork tender.
2. 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.
3. 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.
4. 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