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
- Preheat oven to 176 degrees C. Bake your sweet potatoes whole for 45-60 minutes until just cooked.
- Carefully cut them in half and set aside to cool.
- 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.
- 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.
- Mash the scooped out flesh in a bowl with the cream cheese and sour cream. Gently stir in the chickpeas, greens. Season.
- Lightly spray the skins with olive oil or drizzle and place them back into the oven to crisp up for 5 minutes.
- Once done, take them out and fill each skin with the mix, topping with the cheese.
- Bake for another 10-15 minutes until cheese has melted and the filling is heated through and serve!