Serves 4
80 min
Healthy Sweet Potato Skins
Recipe GLPRf25046af82a8c7
Crispy baked sweet potato skins filled with a creamy spinach and chickpea mixture, topped with melted mozzarella. These savory skins make a nutritious appetizer or snack that combines roasted sweet potatoes with sautéed spinach, protein-rich chickpeas, and a touch of cream cheese for richness. Perfect for entertaining or a lighter meal.
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Ingredients
2 medium or large sweet potatoes
1½ tablespoons butter
1 shallot, minced
1 bag fresh baby spinach
2 ounces light cream cheese
¼ cup light sour cream
1 cup chickpeas
Salt and pepper to taste
¼ cup shredded mozzarella cheese
1 tablespoon Oil for coating (about 1 tablespoon)
Directions
Preheat oven to 350°F (175°C). Wash sweet potatoes thoroughly, prick with a fork, and place directly on the oven rack. Bake for 45–60 minutes until completely fork-tender throughout.
Remove sweet potatoes from oven and allow to cool for 5–10 minutes until comfortable to handle. While cooling, melt butter in a skillet over medium heat. Add minced shallot and sauté for 2–3 minutes until translucent and fragrant.
Add fresh baby spinach to the skillet with the shallots and cook for 2–3 minutes, stirring occasionally, until the spinach is completely wilted and any excess moisture has evaporated. Set the mixture aside.
Carefully cut each cooled sweet potato in half lengthwise. Using a spoon, gently scoop out the insides, leaving about ¼ inch of the flesh attached to the skin to create sturdy shells. Place the scooped sweet potato flesh in a bowl.
Add light cream cheese and sour cream to the sweet potato flesh and mash together until creamy. Fold in the cooked spinach-shallot mixture and chickpeas. Season with salt and pepper to taste.
Lightly coat the outer surfaces of the sweet potato skins with oil. Return to the baking sheet and bake at 350°F for 5 minutes until the skins become slightly crisper.
Remove the skins from the oven and divide the spinach-chickpea mixture evenly among the four skin halves, piling gently. Top each skin with shredded mozzarella cheese.
Return to the oven and bake for 10–15 minutes until the mozzarella is fully melted and the filling is heated through. Serve warm.
