These little babies are such a rich, delicious and healthy treat! I made these spinach-stuffed sweet potato skins as an adaptation of a recipe I found on Pinch of Yum, probably my all time favorite food blog. If I had no job and unlimited cash flow to sustain life for like a year or two, then I would totally make every single one of the recipes on that site. But alas, I do have a job and a somewhat limited cash flow at the moment so I have to be a little choosy about which recipes I make.
I am so glad I decide to try these though. I normally don’t really like sweet potatoes but the sweet mixed with spinach and topped with salty bacon… oh my, just sounded so so good. And *good* they were… like heavenly good. I mean, they are topped with bacon so hard to go wrong there. The spinach and all the vitamins in the sweet potatoes makes me feel totally justified in topping them with bacon crumbles.
Few notes: I did eliminate the chickpeas from the original recipe, added bacon crumbles to the top and used the reserved bacon drippings to cook the shallots instead of butter. You may also want to try adding artichokes.
Total side note: If you’re into entertaining, check out these striped bamboo cutting boards that would double as an adorable way to serve these sweet potato skins. Since I have limited space in my kitchen, I love these types of cooking accessories that serve multiple purposes. But really, though, it’s all about the stripes.