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.
Originally Submitted
4/21/2012
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