The nice thing about making your own curry paste is that like anything homemade, not only is it far fresher than anything store-bought, but it is also completely customizable. This really makes a difference when it comes to heat level. I consider this recipe as written to be about a “medium” heat level. For “mild” omit the jalapenos, and for “hot” use 3 jalapenos and add 1/2 teaspoon ground cayenne pepper (or to taste).

Quite possibly one of the most delicious things I’ve ever eaten in my entire life. Imagine if you will, plunging your spoon through a crispy layer of caramelized sugar to expose a silky layer of frozen creme brulee ice cream beneath. Oh yea baby, this recipe is worth every single calorie-laden bite. Break out the kitchen torch! Your family and friends are going to flip over this one.

Recipe

Healthy Sweet Potato Skins

by Lindsay on October 23, 2011 in Special Dietary Needs, Vegetarian

4.83 Mitt(s) 6 Rating(s)

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Recipe Description

Superfood meets comfort food.

Preparation Instructions

Bake sweet potatoes at 350ºF 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 shallots with the butter 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 skins, leaving a thin layer inside with the skin so that it can stand up on its own. Mash the sweet potato with the cream cheese and sour cream. Stir in chickpeas, spinach, and salt and pepper to taste.

Coat potato skins with a drizzle of oil and bake for about 5 minutes to get a crispier outside. Remove from the oven and fill each skin with the sweet potato mixture. Top with shredded mozzarella cheese. Bake again for 10-15 minutes, or until cheese is melted and filling is heated through.

I’ve also topped these with bacon!

Ingredients

2 whole Medium Or Large Sweet Potatoes
1 whole Shallot, Minced
1-½ Tablespoon Butter
1 package (5 Oz. Size) Baby Spinach
2 ounces, weight Light Cream Cheese
¼ cups Light Sour Cream
1 cup Chickpeas
Salt And Pepper
1 Tablespoon Oil, Or As Needed
¼ cups Shredded Mozzarella Cheese

6 Reviews | Be the first to review!

Reviews

rebeccady on 10.28.2011

This were delicious! I omitted the chickpeas and the only cream cheese I had was pumpkin cream cheese from Trader Joes. it added some really yummy spice to the potato mix. Even my husband loved these and that says something. will definitely be making these again.

wannab4 on 10.28.2011

Amazing! I messed up with the heat the skins by themselves part (thanks to the 3 year old), but the skins were still crisp and wonderful. The whole family enjoyed them. This recipe fondly brought me back to the potato skins day (but with a much healthier alternative). Thank you for sharing!

DomesticDivaa on 11.5.2011

These were surprisingly delicious! I didn’t have chickpeas so I used hummus–and it ended up delicious and savory.

Kathy on 11.14.2011

I love Sweet potatoes and I loved these! Even my husband begrudgingly said they were pretty good. I’m sure if I added the bacon he would have been even happier.

Stacy Makes Cents on 11.28.2011

These are AWESOME!!!!! I used Feta, because that’s what I had. Thanks!

teag98 on 1.18.2012

Loved them! I’m going to try them with Feta next time, thanks for sharing!

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