Monday, November 14, 2011

Skinny Sweet Potato Skins

I've recently become a huge fan of Pinterest (and all other things that distract me from working on my dissertation--ha, funny, but also not funny).  While browsing food for inspiration, I came across these Healthy Sweet Potato Skins thanks to Pinch of Yum and just HAD to try them.  I love potatoes and this is a way to try a classic taste in a healthy way.  Feel free to serve these as a meal themselves (and even top with turkey bacon) or as a side dish paired with chicken or fish.  They would also make a great party appetizer.

3 Sweet Potatoes
1 Tbsp. Extra-Virgin Olive Oil, plus more to spread on cooked skins
2 Tbsp. Minced Onion
1 Bag (6 oz) Baby Spinach, Fresh (rinsed and dried)
1/4 Cup (2 oz.) Light or Non-Fat Sour Cream
1/4 Cup (2 oz.) Light or Non-Fat Cream Cheese (I used whipped)
1 Cup Chickpeas/Garbanzo Beans
1/4 Shredded Mozzarella Cheese or Mexi-blend (Light or Non-fat)
Sea Salt and Black Pepper, to taste

1.  Preheat oven to 350 degrees.  Stab (not to sound too violent) each potato multiple times with a fork.  Wrap each potato in foil.  Bake at 350 for 45-60 minutes, or until they are tender.
2.  Cut potatoes in half and let cool for 5-10 minutes.  Meanwhile, heat olive oil and onion over medium-high heat for 2-3 minutes.  Add in spinach and heat for an additional 2-3 minutes, or until spinach is cooked and starts to look wilted.  Remove from heat and set aside.
3.  Scoop out most of the sweet potato "meat" from the potato (leave a thin layer left).  Mix sweet potato "meat" with the sour cream and cream cheese until well-combined and mashed.  Add in the chickpeas, spinach, and sea salt and pepper (optional) (Also, watch out for baby hands, see photo at right).
4.  Spread a little bit of olive oil on the skins of the potatoes and Bake for another 5 minutes.  Remove from oven and fill each potato skin with the sweet potato mixture.  Top with Mozzarella cheese.
5.  Bake again for 10-15 minutes, or until cheese is melted and filling is heated.


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