Chickpea Sweet Potato Skins

Ingredients

• Sweet potato

  Raw, unprepared

  1 sweetpotato, 5" long or 130g

• Butter

  Unsalted

  1 tbsp or 14g

• Shallots

  Raw

  ½ shallot (medium) or 21g

• Spinach

  Raw

  2 cup or 60g

• Sour cream

  Reduced fat, cultured

  2 tbsp or 30g

• Cream cheese

  Low fat

  2 tbsp or 30g

• Chickpeas

  (garbanzo beans, bengal gram), mature seeds, canned

  ½ cup or 120g

• Mozzarella cheese

  Part skim milk

  ¼ cup, shredded or 28g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

Directions

1. Preheat the oven to 350°F. Bake the sweet potatoes for 45-60 minutes, or until they are fork-tender.
2. Cut the sweet potatoes in half and allow them to cool for 5-10 minutes. Meanwhile, sauté the minced shallots with butter over medium heat until translucent. Add the spinach and cook for 2-3 minutes until wilted. Set aside.
3. Scoop out the sweet potato flesh, leaving a thin layer inside the skins. Mash the flesh with cream cheese and sour cream. Stir in chickpeas, spinach mixture, salt, and pepper.
4. Drizzle the potato skins with olive oil and bake for about 5 minutes to crisp them. Remove from the oven, fill each skin with the sweet potato mixture, and top with mozzarella cheese.
5. Bake again for 10-15 minutes, or until the cheese is melted and the filling is heated through.

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