Stuffed Sweet Potato Skins

Put sweet potatoes onto a baking tray and bake them at 350 F for 45-60 minutes, or until fork tender. Remove from oven. Cut sweet potatoes in half lengthwise and let them cool until cool enough to handle, about 6-7 minutes.

While sweet potatoes are cooling, saute the shallots and garlic with the butter in a skillet over medium heat. Cook until translucent. Add fresh spinach and heat for 2-3 minutes, until spinach has wilted and cooked down. Remove from heat and set aside.

Scrape the sweet potato flesh out of the peel and place it in a mixing bowl. Mash the sweet potato with a fork. Stir in the spinach mixture, cheese, cayenne and salt and pepper.

Rub the empty skins with some olive oil, place them on a baking tray and bake for about 5 minutes to get a crispier outside. Remove pan from the oven and fill each skin with the sweet potato mixture. Return the sweet potatoes to the oven and bake again for about 15 minutes or until filling is heated through.