I got this recipe from friend. It was originally called Healthy Chipotle Chicken Sweet Potato Skins, but I doctored it up to fit my pescatarian lifestyle. Plus I didn’t have any chipotle peppers on hand so I had to improvise. This is the type of snack or meal that feels like you’re splurging, but is actually really healthy.
- 3 medium to large sweet potatoes
- 1 cup of vegetable protein (I used thrive TVP bacon bits) or meat of choice (chicken, beef, bacon)
- 1/4 cup olive oil
- 2 tablespoons fresh lime juice
- 2 cloves garlic, minced
- 1 green pepper, chopped
- 1 teaspoon dried oregano
- 1 teaspoon cumin
- 2 teaspoons chili powder
- salt and pepper
- 2 cups of spinach
- 5 ounces sharp white cheddar cheese, grated
- fresh chopped cilantro, for garnish
Preheat your oven to 350 degrees. Wash your sweet potatoes and prick all over with a fork. Place in the oven and bake for 55-65 minutes or until tender. While the sweet potatoes are baking, cook your vegetable protein or meat of choice.
Heat a small skillet over medium heat and wilt the spinach. After the spinach is cooked combine the vegetable protein (or meat) and spinach together. NOTE: You can also buy frozen spinach and cook in the microwave.
Mix in a medium-sized bowl mix the olive oil, lime juice, garlic, peppers, oregano, cumin, chili powder, salt and pepper, and the spinach and meat mixture. Set aside.
Turn the oven up to 400 degrees. Scrape the sweet potato out of the peel, leaving a medium size layer of flesh inside with the peel so that it can stand up on its own (I saved the remaining sweet potato for another recipe) and place in a baking dish. Put the mixture in the sweet potato skins, top with the shredded cheese and bake for 10 minutes, or until the cheese has melted and the skins are hot and crisp. Serve with fresh chopped cilantro and enjoy.
Preparation time: Approximately 15 minutes
Cook time: 1 hour 20 minutes