Comfort food is food that makes you feel safe and warm when you are eating it. It is often food that makes you feel quite heavy after you have eaten it, but sometimes it is nice to have comfort food that is healthy and light while still making you feel full and happy. In this recipe you can learn to make a simple and healthy comfort food: Sweet potato skins with chickpea, spinach and mozzarella cheese. Remember that all recipes are simply guidelines and you have to watch the food yourself and make sure it is as you like it. It is also useful to remember that most recipes have ingredients that you can change around if you don’t like something specific. In this recipe for example, you could change the sweet potatoes for normal potatoes, the shallots for normal white onions or even the chickpeas for green garden peas. Use the recipe as a guideline, but make the dish your own.
2 medium sweet potatoes
1½ tablespoons butter
1 shallot, minced or sliced into rings
1 bag fresh baby spinach
75 ml light sour cream
2 ounces light cream cheese
250 ml chickpeas
75 ml shredded Mozzarella cheese
salt and pepper to taste
Wash the sweet potatoes, but don’t peel them.
Bake sweet potatoes at 175 degrees for 45-60 minutes, until you can stick a fork into it easily, but not so easy that you don’t feel any resistance.
Take the sweet potatoes out of the oven and very carefully cut it in half and let it cool for 5-10 minutes. I would recommend you were oven gloves while you do this, as the sweet potatoes will be very hot and may release some steam and heat when you cut them open.
While sweet potatoes are cooling, put the shallots in a pan with the butter over medium heat until translucent. Remember to stir often.
When the shallots are translucent, add fresh spinach and heat for 2-3 minutes, until spinach has cooked down. Set aside off the heat.
Once the sweet potatoes have cooled, take a spoon and dig out most of the sweet potato from the peel, but don’t throw it away. Make sure you leave a thin layer of sweet potato ‘flesh’ inside the skin so that it can stand up on its own.
In a separate bowl, mash the sweet potato that you have scrapped out with the cream cheese and sour cream. Stir in chickpeas, spinach, and plenty of salt and pepper. Stir to make sure it is completely mixed up.
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, until cheese is melted.
Enjoy these sweet potato skins with a nice fresh salad of greens, tomatoes, cucumber and perhaps some dressing.