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Healthy Sweet Potato Skins

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  • 2 medium or large sweet potatoes
  • 1 ½ tablespoons butter
  • 1 shallot, minced
  • 1 bag fresh baby spinach
  • 1/4 cup light sour cream of Greek yogurt
  • 2 ounces light cream cheese
  • 1 cup chickpeas
  • 1/4 cup shredded Mozzarella cheese
  • Salt and pepper to taste


  1. Bake sweet potatoes at 350 for 40-60 minutes, or until fork tender
  2. Cut sweet potatoes in half and let cool for 10 minutes. Sauté shallots with 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 cooled sweet potatoes out of the peel, leaving a thin layer inside the skin for stability.
  4. Mash the sweet potato, cream cheese and sour cream. Stir in chickpeas, spinach, and plenty of salt and pepper.
  5. Coat potato skins with a drizzle of oil and bake for about 5 minutes to get a crispier outside.
  6. Remove from oven and fill each skin with the sweet potato mixture and top with mozzarella cheese.
  7. Back into the oven and Bake for 10-15 minutes, or until cheese is melted and filling is thoroughly heated.

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