This is a recipe I first made years ago. (Colin had no memory of ever eating them before, so I think it must have been pre-Colin.) They’re delicious, but I made so many at the time that I froze a bunch and was eating them for months, so it’s taken awhile for me to want to make more. Last night I decided the day had finally come for me to allow sweet potato skins back into my heart/mouth, so here they are. They taste super rich and creamy, but they’re really pretty healthy — the small amount of cream cheese (less than half an ounce per skin) goes a long way.
The recipe is from Pinch of Yum, but here it is with my inevitable alterations made:
- 5 medium or small sweet potatoes
- olive oil, as needed
- 2 shallots, chopped finely
- 1.5 cups frozen chopped spinach, thawed and drained
- 1/2 cup Greek yogurt
- 4 ounces cream cheese
- 1 (15 oz) can chickpeas, drained
- shredded cheese to sprinkle on top (the recipe calls for mozzarella; I had TJ’s Quattro Formaggio on hand, so that’s what I used. #TJPTMIMOO)
- salt and pepper to taste (I like to add a fair amount of salt to counteract the sweetness of the potato.)
- 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 olive oil over medium heat until translucent. Add spinach and heat for 2-3 minutes. 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 Greek yogurt. Stir in chickpeas, spinach/shallot mixture, 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 cheese. Bake again for 10-15 minutes, or until cheese is melted and filling is heated through.
I once again have a bunch of leftover skins, but at least this time I have Colin around to help me eat them. Actually, I’m eating one right now.