Where has the last 7 months gone? An international move and two school terms later and here I am – smack bang in the middle of winter. Getting used to the cooler weather after 15 years in all-year-round tropical humidity is not easy. All I want to do after my day is rug up, binge-watch my favourite shows and knit.

Baking has taken a back seat which means for the past few months I’ve succumbed to the huge array of snack foods available at Coles/Woollies to get the daily lunchbox snacks sorted. Now that I have a bit more time, I need to get back in the kitchen and level out the junk.

Today is Meatless Monday so I’m sharing a recipe I discovered last year on A Pinch of Yum for these super yummy, healthy stuffed sweet potato skins.

These make a great meal on their own or you can serve them with a meaty main.



  • 3 medium sweet potatoes
  • 1.5 tbs butter
  • a couple of pieces of shallot, chopped
  • 1 bag fresh baby spinach or a bunch of kale
  • ¼ cup sour cream or Greek yoghurt
  • 50g cream cheese
  • 1 cup chickpeas
  • ¼ cup shredded Mozzarella cheese
  • salt and pepper
  • olive oil + spray


  1. Preheat oven to 176 degrees C. Bake your sweet potatoes whole for 45-60 minutes until just cooked.
  2. Carefully cut them in half and set aside to cool.
  3. Saute the shallots in the butter on medium until softened. Add spinach or kale and continue sauteing for a few minutes until your greens soften. Set aside to cool.
  4. Scrape the flesh out of the sweet potatoes, but leave a thin layer of flesh to support the skins so they stand up on their own.
  5. Mash the scooped out flesh in a bowl with the cream cheese and sour cream. Gently stir in the chickpeas, greens. Season.
  6. Lightly spray the skins with olive oil or drizzle and place them back into the oven to crisp up for 5 minutes.
  7. Once done, take them out and fill each skin with the mix, topping with the cheese.
  8. Bake for another 10-15 minutes until cheese has melted and the filling is heated through and serve!