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Healthy Sweet Potato Skins

Sweet Potato Skins

Have you caught onto the Meatless Monday trend? We are trying to leave meat out of our diets at least once a week, although it doesn't always happen on Monday, that would take too much planning. It's also growing on my meat loving husband, especially after tonight's Healthy Sweet Potato Skins. These work for a meatless dinner or can be made in lieu of the typical potato skins loaded with bacon and cheese for an appetizer. Yes, I know they don't look pretty, but the taste totally makes up for that! I love sweet potaotes and I already looped you guys in on how they are packed full of nutrients and super healthy in my Baked Sweet Potato post. Tonight I opted to throw these in the microwave so I could get dinner on the table at a decent time. Oh wait, we don't have a table, but you get the point. Keep reading for the recipe I adapted from Pinch of Yum, I opted to use black beans because I'm a sucker for them and I also used parmesan cheese, with its stronger flavor it allows you to use less cheese and still get good flavor.

2 sweet potatoes
1/2 small onion, chopped
1 can black beans
1 bag baby spinach
1-1/2 teaspoons cayenne pepper
1 teaspoon garlic powder
2 teaspoons salt, divided
2 teaspoons pepper, divided
1/4 cup shredded parmesan cheese
olive oil
sour cream

Prick sweet potatoes with fork 3-4 times and microwave each potato about 8-10 minutes, flipping over halfway through cooking.

Preheat oven to 400 degrees.

While sweet potatoes are cooking and oven is pre-heating, saute onions in 2 teaspoons of olive oil over medium high heat. Cook for about 7 minutes. Reduce heat to medium low and then add in black beans, spinach, cayenne pepper, garlic powder, 1 teaspoon of salt and 1 teaspoon of pepper and stir together. Continue cooking over medium low heat, stirring occasionally until spinach shrinks down and mixture is heated through. Keep on low heat until sweet potatoes are done cooking.

Once the sweet potatoes are done cooking, slice potatoes in half and scoop out sweet potato from the skins, only leaving a thin layer in the skins. Be careful, the sweet potatoes will be hot, so let cool for a bit if needed. Stir sweet potato you scraped out and parmesan cheese into the black bean and spinach mixture.

Drizzle skins with olive oil and season with remaining salt and pepper. Place on baking sheet, skin sides up and cook in pre heated oven for about 7 minutes, this will crisp up the skin a bit.  

Scoop black bean, spinach and sweet potato mixture into the skins and serve with a dollop of sour cream. 

Reader Comments (2)

These look soooo good! We love sweet potatoes in our house and this will make a nice addition to my sweet potato repertoire! Thank you!

January 7, 2012 | Unregistered CommenterTara

I hope you enjoy! I bought some sweet potatoes today so I can make these again!

January 9, 2012 | Registered CommenterCarrie

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