Ingredient of the month: Sweet Potato

A knife and sweet potatoes in a bowl
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Sweet potatoes have been popping up at restaurants and we’ve seen them reincarnated as fries, risotto and even as the main ingredient to soups.  Still, nothing quite compares to the way they complement a delicious Thanksgiving dinner. Here’s an entirely new take on turning these beauties into a delicious appetizer we can’t stop thinking about.

Twice Baked Sweet Potatoes

  • 2 medium or large sweet potatoes
  • 1 1/2 tablespoons butter
  • 1 shallot, minced
  • 1 bag fresh baby spinach (regular size)
  • 1/4 cup Greek yogurt or light sour cream
  • 2 ounces light cream cheese
  • 1 cup chickpeas
  • 1/4 cup shredded Mozzarella cheese
  • salt and pepper to taste
  1. Bake sweet potatoes at 350 for 45-60 minutes, or until fork tender.
  2. Cut sweet potatoes in half and let cool for 5-10 minutes. Be extra careful, they’ll be hot! While sweet potatoes are cooling, sauté the shallots and butter over medium heat until translucent. Add fresh spinach and heat for 2-3 minutes, until spinach has wilted a bit and cooked down. Set aside in a bowl.
  3. Carefully scrape the sweet potato out of the peel, leaving a thin layer inside so that it can stand up on its own. In a bowl, mash the sweet potato with the cream cheese and sour cream. Stir in chickpeas, spinach, and plenty of salt and pepper.
  4. Coat potato skins with a drizzle of oil 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 shredded mozzarella cheese. Bake again for 10-15 minutes, or until cheese is melted and filling is heated through.

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