Well, it happened.
I bought my first pair of jeggings.
(jeans+leggings= superstretchy skinny jeans that are questionable for people older than 19)
As a… 25 year old, I was skeptical. But unlike my sophisticated-looking pencil skirt that I never get around to wearing, I have a feeling that these $12.99 jeggings are going to be my new BFF. My boots fit over them like a dream, and I have an excuse to buy more long sweaters that feel like pajamas.
I even got a compliment from one of my fourth graders.
Although maybe that isn’t such a good thing.
But whether you think jeggings are good or evil, there is no debating that these healthy sweet potato skins are a veryveryvery good thing.
It’s like combining the best of all superfoods – sweet potatoes and spinach, obvs. – and making it into something that’s warm and cozy and filling and not a salad. Salads are hibernating right now.
PS. Did I mention that your future jeggings will fit perfectly after eating these toasty cheese boats? Yes. Sometimes it happens, and this is one of those times. We must celebrate with a delicious dinner and a new pair of jeggings.
- 2 medium or large sweet potatoes
- 1½ tablespoons butter
- 1 shallot, minced
- 1 bag fresh baby spinach
- ¼ cup light sour cream
- 2 ounces light cream cheese
- 1 cup chickpeas
- ¼ cup shredded mozzarella cheese
- salt and pepper to taste
- Bake sweet potatoes at 350 for 45-60 minutes, or until fork tender.
- 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 with the cream cheese and sour cream. Stir in 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 cheese is melted and filling is heated through.
Maybe this will help me kick my sweet-potato-fries-for-dinner habit.
Just a quick update! I recently wrote an eBook on Food Photography. If you’re interested you can click here to check it out.