Tuesday, November 1, 2011

Stuffed Sweet Potatoes

Stuffed Sweet Potatoes with Spinach and Chickpeas
Sweet potatoes are super healthy. In fact they are labeled a super food because they are so healthy for you!

They are jam packed with vitamins, minerals and fiber and they help you loose weight by curbing your appetite and keeping your blood sugars level. Sweet potatoes are also full of antioxidants and have been shown to have anti-inflammatory properties. We no longer purchase regular potatoes, replacing regular potatoes with sweet potatoes in our diet.

The best part about sweet potatoes is that not only are they healthy but they are also super delicious!

Especially when stuffed with yummy low-fat cheeses, spinach and beans.

I made these the other day to serve as a side for steak but we quickly discovered that we preferred the stuffed sweet potatoes over our organic beef! Next time I make these they will be the main, served with a side salad.

Stuffed Sweet Potatoes
from A Pinch of Yum

  • 2 medium or large sweet potatoes
  • 1 tsp canola oil
  • 1 shallot, minced (or 1/4 onion finely diced)
  • 1 clove of garlic, minced
  • 2 cups of packed fresh baby spinach
  • 1/4 cup light sour cream
  • 2 ounces light cream cheese
  • 1 cup chickpeas
  • 1/4 cup shredded mozzarella cheese or cheddar or another blend

  1. Preheat oven to 400F
  2. Pierce sweet potatoes a couple times and cook in microwave on potato setting. Once cooked cut the potatoes in half and let cool for 5 minutes.
  3. While sweet potatoes are cooling, saute the shallots/onion with the canola oil over medium heat until translucent. Add fresh spinach and garlic and heat for 2-3 minutes, until spinach has wilted. Set aside.
  4. 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. Coat potato skins with a drizzle of oil and bake for about 5 minutes to get a crispier outside. 
  5. Mash the scooped out sweet potato with the cream cheese and sour cream. Stir in chickpeas and the spinach mixture. Remove skins from oven after 5 minutes and fill each skin with the sweet potato mixture. Sprinkle grated cheese on top. Place skins back into the oven and bake again for 10-15 minutes, or until cheese is melted and filling is heated through.