FOR STANDARD STUFFED SWEET POTATOES:
2 medium or large sweet potatoes
1½ tablespoons butter
1 shallot, minced
1 bag fresh baby spinach
¼ cup sour cream
2 ounces cream cheese
1 cup chickpeas
¼ cup shredded Mozzarella cheese
salt and pepper to taste
FOR MEXICAN STUFFED SWEET POTATOES:
3 medium sweet potatoes
1 can corn, rinsed
1 can black beans, rinsed and drained
1 tablespoon butter
1/2 yellow onion chopped (or green onion if you prefer)
1 jalepeno pepper, chopped
1 ounce cream cheese
1/4 c sour cream
1 t salt
1/2 c cilantro
6 T shredded cheese of your choice
Cook sweet potatoes in oven at 350 for 45 mins – 1 hour. Or, if you want a faster method, poke sweet potatoes several times with a fork, place in a bowl with a small amount of water, and microwave for 8-10 minutes or until soft, checking regularly.
While sweet potatoes are cooking, mix together filling ingredients. For regular sweet potatoes, sauté shallots and spinach together in a pan before mixing with chickpeas. For Mexican sweet potatoes, sauté corn, onion, and jalepeno.
When sweet potatoes are done cooking, allow to cool, slice in half, and scoop out the inside, leaving about 1/4 inch in the skin so that the skin will hold its shape. Add the scooped out sweet potato to your filling mixture, and add the cream cheese and sour cream.
Return filling to the sweet potato skins and top with shredded cheese. Bake in the oven at 350 until top cheese is brown and bubbly.
I tried the original recipe first with Sarah Wolfrum for an SQL code club night. It was delicious! When I was looking for the recipe on Pinch of Yum, I came across the Mexican version, which also looked delicious!