Wednesday, January 25, 2012

Recipe of the week: Twice baked sweet potatoes

My family loves twice baked potatoes and when I saw this recipe I knew I had to try it.  Sweet potatoes are so tasty and much better for you than regular potatoes.  You can read here about their health benefits.  I made a couple of changes to the original recipe, instead of a shallot I used a large green onion that I bought from the farmer's market.   It was the size of a small lemon and I used olive oil instead of butter, you can use either.  I'd use whatever I have on hand.  My picture isn't as pretty as the original, but they sure were tasty!  Let me know what you think.  A Votre Sante!

Twice baked sweet potatoes

2 medium or large sweet potatoes
1 1/2 Tbsp olive oil
1/2 onion
1 bunch of spinach leaves
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

Bake sweet potatoes at 350 for 45-60 minutes, or until fork tender.
Cut sweet potatoes in half and let cool for 5-10 minutes. While sweet potatoes are cooling, saute the onion and olive oil over medium heat until translucent. Add fresh spinach and heat for 2-3 minutes, until spinach has cooked down. Set aside.

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

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.

(The link to the original post is here, their picture was better than mine)