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Creamy Spinach Sweet Potato Skins | Raising Sugar Free Kids - a yummy, highly nutritious alternative to the classic white potato dish #sugarfree #glutenfree
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Creamy Spinach Sweet Potato Skins
Prep Time
5 mins
Cook Time
1 hr
Total Time
1 hr 5 mins
 

A twist on white potato skins packed with nutrition. Sugar and gluten free.

Course: Main Course, Side Dish, Sides, Vegetarian
Ingredients
  • 4 medium sweet potatoes, scrubbed clean and pierced all over with a sharp knife
  • olive oil
  • sea salt
  • 1/2 cup cottage cheese or sour cream
  • 1/2 cup frozen chopped spinach, thawed
  • 1/2 tsp ground coriander
  • 1/2 tsp ground cumin
  • fresh chopped coriander or parsley and crumbled feta, to serve
Instructions

  1. Preheat the oven to 200C/400F/gas 6.

  2. Rub the sweet potatoes in a drizzle of olive oil and a sprinkling of sea salt. Bake in the preheated oven for 45-50 mins, or until soft all the way through.

  3. Allow to cool slightly, then halve lengthways and scoop out the sweet potato filling into a bowl, leaving just the skins. Drizzle in a tiny bit more oil and salt, then put the skins back into the oven and turn it down to 180C/350F/gas 4 for 10 mins while you make up the filling.

  4. Mash the sweet potato and mix with the thawed spinach and the sour cream or cottage cheese. Add the spices and season to taste.

  5. Fill the skins with the filling and put back in the oven or under the grill for 5 mins until heated through.

  6. Serve as a main (for 4 - it's great on its own or with salad and/or bread) or a side (for 8) sprinkled with seasoning, fresh herbs and feta, if you like.