• 2 medium or large sweet potatoes
• 1 1/2 tablespoons butter (I used about a teaspoon)
• 1 shallot, minced
• 1 bag fresh baby spinach (I used frozen)
• 1/4 cup light sour cream (I used plain Greek yogurt)
• 1 cup chickpeas
• Feta cheese (use amount to your liking to top off at the end) OR use cheese of your liking.
** Feta cheese is made from sheep or goat’s milk and packaged in brine. The Greek cheese is arguably healthier to eat than many other cheeses because it is significantly lower in fat.
• salt and pepper to taste
• Bake sweet potatoes at 350° for about 45-60 minutes, or until tender.
• Remove from oven.
• 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 your spinach to cooking pan and heat for 2-3 minutes, until spinach has cooked down. Set aside.
• Hallow out your sweet potato, (leave a thin layer inside with the peel so that it can stand up on its own).
• Mash the sweet potato with the sour cream.
• Stir in chickpeas, spinach, and salt and pepper.
• Drizzle a bit of oil on your potato skins and bake for about 5 minutes to get a crispier outside.
• Remove from oven and fill each skin with the sweet potato mixture and top with your cheese.
• Bake again for 10-15 minutes, or until cheese is melted and filling is heated through.