Healthy Sweet Potato Skins

By Ellie

2 Person

80 Minutes

282 Calories

These healthy sweet potato skins are stuffed with mashed sweet potato, chickpeas, spinach, and Mozzarella cheese. So delicious! Sweet potato often appears on the table, the mouthfeel of sweet potato is exquisite, still can bring the full feeling. There are a lot of sweet potato recipes on the Internet. This recipe is not out of the ordinary, but you won't be disappointed. Let's take a look!

Ingredients

salt and pepper to taste
1/4 cup shredded Mozzarella cheese
1 cup chickpeas
2 oz. light cream cheese
1/4 cup light sour cream or Greek yogurt
1 bag fresh baby spinach
1 shallot, minced
1 1/2 tbsp. butter
2 medium or large sweet potatoes

Method

01

Bake sweet potatoes at 350℉ for 45-60 minutes, or until fork tender.
02

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.
03

Scrape the sweet potato out of the peel, leaving a thin layer inside with the skin 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 plenty of salt and pepper.
04

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.

Related Tags

Healthy Sweet Potato Skins

4.1

( By Ellie )

01 Information

Grade easy
Serving 2 servings
Calorie 282 Kcal
Prep Time 20 Mins
Cook Time 60 Mins
Total Time 80 Mins

02 Ingredients

salt and pepper to taste

1/4 cup shredded Mozzarella cheese

1 cup chickpeas

2 oz. light cream cheese

1/4 cup light sour cream or Greek yogurt

1 bag fresh baby spinach

1 shallot, minced

1 1/2 tbsp. butter

2 medium or large sweet potatoes

03 Method

Step 1

Bake sweet potatoes at 350℉ for 45-60 minutes, or until fork tender.

Step 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.

Step 3

Scrape the sweet potato out of the peel, leaving a thin layer inside with the skin 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 plenty of salt and pepper.

Step 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.

04 Author