Tuesday, February 10, 2015

Stuffed Sweet Potato

  • 2 medium or large sweet potatoes
  • 1½ tablespoons butter
  • 1 shallot, minced
  • 1 cup fresh baby spinach
  • 1 cup chickpeas
  • 1/4 cup cooked quinoa
  • 2 tbsp. chopped cilantro
  • ¼ cup shredded mozzarella cheese
  • salt and pepper to taste

Bake sweet potatoes at 350 for 45-60 minutes. 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 peel, leaving a thin layer inside with the peel so that it can stand up on its own. Mash the sweet potato top it with chickpeas, spinach, and salt and pepper. 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. Enjoy!

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