Healthy Sweet Potato Skins

Bake sweet potatoes at 350°F for 45-60 minutes, or until fork tender.

Cut sweet potatoes in half and let cool for 5-10 minutes. While cooling, saute the shallots with butter over medium heat until translucent. Add fresh spinach and heat for 2-3 minutes until spinach has cooked down. Set aside.

Scrape the sweet potato out of the peel, leaving a thin layer inside with the skin. Mash the sweet potato with cream cheese and sour cream. Stir in chickpeas, spinach, and salt and pepper.

Coat potato skins with a drizzle of oil and bake for about 5 minutes to get a crispier outside. Remove from oven, fill each skin with the sweet potato mixture, and top with shredded Mozzarella cheese. Bake again for 10-15 minutes, or until cheese is melted and filling is heated through.