Sassy Sweet Potato Skins

There was once a mother who rocked it out for dinner.

Her nine year old was standing over a steaming wok of spinach and saying, “mom! mom! Can I puh-leassse have a bite because it smells soooo good.”

And I was all, like, yeaaaaah.

My kids are soo not sweet potato lovers. But guess what? They loved these Sassy Sweet Potato Skins. The flavor is mad delish.

To make them, you just toss a bunch of pretty sweet potatoes in the oven. Don’t get the ugly ones. Be discerning and choose the ones that look like real potatoes.

Then bake them.

Slice them.

Scoop out their innards.

Toss those guts with spinach and corn and caramelized onions.

For reals.

Top them with havarti slices. Then bake them until they are bubbly.

And smell like spinach in the sunshine.

Then, for the love of all that is holy, let your children eat them. Because they will want to.

I mean, they will want two.

Like, for reals.

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Sassy Sweet Potato Skins

Ingredients:

6 sweet potatoes
1 tablespoon butter
1/2 onion, diced
1 tablespoon brown sugar
2 cups fresh spinach, chopped
1 cup white & yellow corn
salt and pepper to taste
2 tablespoons plain Greek yogurt
2 tablespoons bacon bits
6 slices havarti cheese

Directions:

Preheat oven to 350 degrees. Clean the sweet potatoes and bake them for 40 minutes, or until tender.

Remove sweet potatoes from the oven, allow to cool slightly, then slice in half. Scoop a small amount of the center of each sweet potato and place it in a large bowl, leaving some of the meat in the skins. Mash the sweet potato with a fork.

In a large skillet, melt butter over medium-high heat. Add the onion and sweat for 2-3 minutes, then add the brown sugar until caramelized, about 2-3 minutes more. Toss in the spinach, cook until wilted, then add the corn. Salt and pepper to taste.

Pour the spinach mixture into the bowl with the sweet potatoes. Stir together with a fork.

Spoon the sweet potato mixture into the center of each sweet potato boat. Slice the cheese in half and place a half-slice of the cheese on top of each potato.

Turn oven up to 400 degrees. Slide the stuffed potatoes into the oven. Bake for 15-18 minutes, or until the cheese is melted and bubbly.

Serve with spoons, forks, or sporks and enjoy!

 

15 Responses to “Sassy Sweet Potato Skins”

  1. Wow- these look incredible!

  2. I am always looking for new ways to consume sweet potatoes and this dish looks like a winner. In fact, I think I am going to try them tonight. Thanks for the inspiration!

  3. Elle Jasper says:

    TOTALLY deelish-looking skins! Love your site and recipes!

  4. Bronya says:

    I don’t have kids. Does that mean I can eat these all to myself?!

  5. Ronda says:

    Oh boy, I want those. Forget about the kids, I’m not sharing!

  6. Skye says:

    OMG! I love sweet potatoes and twice-baked potatoes, and these look so much healthier and maybe even yummier than traditional twice-baked potatoes! I will be making this within the week. THANK YOU.

  7. ErinCroutons says:

    My GOD, how did you come up with this? You wouldn’t think that sweet potatoes, spinach and HAVARTI would come together, but from your description, I’m pretty sure they did more than that! Good job, Im giving these a whirl for the big game tomorrow!

  8. Skye says:

    I just noticed there is Greek yogurt in the ingredients but not in the directions… is it just a topping, or should it be mixed into the filling? Thanks! :)

  9. Hayley says:

    I’m making these right now, and notice it doesn’t say when the greek yogurt and the bacon bits come into play. Help please?

  10. Apron Appeal says:

    Made these for dinner. Kids gobbled ‘em up! Thanks Brooke.

  11. Bijendra says:

    “D八十後真係…” is cute.Of course, the phsare is so ill-defined and means many things to different people that it may be harmful as well. I think it offers little or no insight to discuss any issue.What I am afraid is that it is a good tool to end discussion and simply brush things worth discussing aside.

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