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.
Scoop out their innards.
Toss those guts with spinach and corn and caramelized onions.
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.
Sassy Sweet Potato Skins
Yield: 12 servings
Prep Time: 50 minutes
Cook Time: 40 minutes + 20 minutes
Total Time: 1 hour 20 minutes
Turn your meal time into a party with these super easy, crazy colorful, uber delicious and pretty-dang-healthy Sweet Potato Skins! They are so easy to toss together, and taste lie a dream. Even if you don't like sweet potatoes, you're gonna LOVE this recipe.
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
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!