Sweet Potato Skins

by on November 21, 2017

Click here for a larger picture of Sweet Potato Skins
2 Servings
Sweet potatoes
collxtgp, vegetarian, white-meat-free, tree-nut-free, nut-free, gluten-free, red-meat-free, shellfish-free, contains-dairy, pescatarian

sweet potatoes
butter
shallot
Baby spinach
Light sour cream
Light cream cheese
chickpeas
Mozzarella grated

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.

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