These Sweet Potato Skins are like combining ALL the Super foods and putting them into one big cozy bed of yumminess! You can also top these with some crumpled Turkey Bacon!
- 2 medium or large sweet potatoes
- 1 1/2 tablespoons butter (Use I Can't Believe It's Not Butter)
- 1 shallot, minced
- 1 bag fresh baby spinach
- 1/4 cup light sour cream
- 2 ounces light cream cheese (or Fat-Free)
- 1 cup chickpeas (also known as garbanzo beans - they use these to make hummus)
- 1/4 cup shredded mozzarella cheese (fat free or reduced fat)
- salt and pepper to taste
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 (you can also pop these babies into the food processor), 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.
adapted from Pinch of Yum