Twice-baked Sweet Potatoes
Sweet potatoes, spinach, chickpeas, Italian cheese blend, garlic plus seasoning, salt, pepper
I used this recipe
This dish was even better than I expected! I love love love chickpeas and sweet potatoes, so when I stumbled upon this yummy vegetarian recipe I knew I’d hit the jackpot. All the flavours work well together, it’s pretty easy to make, and it’s super healthy! Even my boyfriend, who, despite how often I cook with them, is not the biggest sweet potato fan, praised this recipe. Winner!
Literally the only downfall of this recipe is the amount of time it takes to make. This is definitely not one for a night where everyone is running in 10 different directions and you need to make something fast. That said, I cut down the time a little by microwaving the sweet potatoes for their first “bake.” This shaved about half an hour off the time by not having to wait for the oven to preheat, plus the actual cook time was shorter in the microwave. Even though it takes awhile, these sweets are totally worth it!
A great way to stretch this recipe (which we did by accident) is to use an entire can of chickpeas instead of just 1 cup. This makes way more filling than can fit back into the potato skins, so we just put the rest into a glass bowl and baked it that way. We even had some leftovers of this overflow that made a great lunch!