It’s recipe day — and here is one with such different ingredients that I was a bit doubtful about it. However, it turned out surprisingly tasty.
- 2 medium/large sweet potatoes
- 1 1/2 tablespoon coconut oil
- 1 bag fresh baby spinach
- 1/4 cup sour cream
- 2 ounces cream cheese
- 1 cup chickpeas (sometimes known as garbanzo beans)
- 1/4 cup shredded mozzarella cheese
- salt and pepper to taste.
- Bake the sweet potatoes at 350 for 45-60 minutes, or until fork tender. (Or cook in the microwave if you are in a hurry and if you aren’t worried about the effects of the microwaves on the food. Just don’t microwave in plastic wrap, or you’ll be eating the toxins.)
- Cut the baked sweet potatoes in half and cool for 5-10 minutes. While they are cooling, saute the fresh spinach in the coconut oil for 2-3 minutes, until the spinach has cooked down. (You can use butter if you prefer, but coconut oil is good for you, so I try to use it every time I can.) Set aside.
- Scrape the sweet potato from the peel. Leave a thin layer of flesh on the peel so that can stand up on its own. Mash the sweet potato with the cream cheese and sour cream. Stir in the chickpeas, spinach, salt and pepper.
- Coat potato skins with a drizzle of oil and bake for about 5 minutes to make them crispier.
- Fill each skin with the sweet potato mixture and top with shredded mozzarella cheese. Bake again for 10-15 minutes, or until the cheese is melted and the filling is heated through.
If you are counting calories, you can cut a few by using low fat sour cream and cream cheese. Remember, though, that fat doesn’t make you fat. Sugar starts the insulin response which puts your body in fat-storage mode.
Every ingredient in this recipe has a low number on the glycemic index, and is high in nutrients — so enjoy!
Eating to live and living for Christ,
Susan Jordan Brown