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Superfood meets comfort food.
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!
Bursting with fresh grilled vegetables, melted mozzarella, creamy goat cheese and basil pesto, these grilled quesadillas are a delicious and unexpected choice for summer barbecues!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!