Healthy Sweet Potatoes

Sometimes there isn't much to say about a recipe other than oh my goodness, please try this. That is the case with these healthy version of twice baked potatoes, which are make using sweet potatoes (so you get your daily intake of beta carotene, vitamin C, and potassium), chick peas (added protein), and spinach (so you get your iron and fiber!).  Sometimes Most of the time twice baked potato recipes frighten me, due to the overwhelming amount of butter, sour cream, cream cheese, more butter and more cheese they contain.  I usually stay far, far away from them....but not these guys.  Just looking at the pictures is making my mouth water.  I think I will make these again this week. 


P.s. If you are like me, you are wondering what wine to drink with these...they pair well Naked Grape chardonnay :) 

Healthy Sweet Potato Skins (http://pinchofyum.com)

Ingredients

2 medium or large sweet potatoes

1 1/2 tablespoons butter

1 shallot, minced

1 bag fresh baby spinach

1/4 cup light sour cream

2 ounces light cream cheese

1 cup chickpeas

1/4 cup shredded mozzarella cheese

salt and pepper to taste

Instructions

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.

4. Mash the sweet potato with the cream cheese and sour cream. Stir in chickpeas, spinach, and salt and pepper.

5. 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.