• Spinach-stuffed Sweet Potato Skins
  • Spinach-stuffed Sweet Potato Skins

Spinach-stuffed Sweet Potato Skins

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.Striped Bamboo Cutting Board Set

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.


  • 1. Bake sweet potatoes on the middle rack of oven set to 350˚. On rack directly below middle one, place separated strips of bacon on a baking sheet. Bake bacon for 40 minutes. Bake sweet potatoes for 55-60 minutes.
  • 2. When bacon is done, remove from baking sheet and place on a paper towel to absorb grease. Place remaining bacon drippings into a skillet. Heat to medium and cook shallots until translucent. Add fresh spinach leaves to skillet and cover. Cook for about 3-4 minutes, stirring occasionally until all spinach has reduced in size. Once cooked, turn off heat and leave semi-uncovered.
  • 3. Remove potatoes from oven when they are tender to touch. Cut in half and scrape insides into a large bowl leaving a thin layer of potato on the skins. Return skins to baking sheet, brush with bacon drippings and salt. Bake for 5 minutes to crisp them up a bit.
  • 4. Mash the potatoes in the bowl then add sour cream, cream cheese then spinach mixture. Stir well and salt lightly to taste. (Don't forget the bacon will add saltiness)
  • 5. Stuff crisped sweet potato skins with spinach mixture. Top each with a few sprinkles of mozzarella cheese. Chop bacon then add bacon bits on top of cheese. Bake for another 10-12 minutes or until cheese is melted.