Stuffed sweet potatoes with spinach and chickpeas
2
Points®
Total time: 17 min • Prep: 15 min • Cook: 2 min • Serves: 1 • Difficulty: Easy
These Moroccan-inspired spuds are a fabulous way to make sure extra baked sweet potatoes don’t go to waste.
Ingredients
Cooked sweet potato
1 medium
Uncooked scallions
1 small, sliced
Raw lemon peel
½ tsp(s), grated
Curry powder
½ tsp(s)
Table salt
1 pinch(es)
Baby spinach
1 cup(s), coarsely chopped
Canned drained chickpeas
⅓ cup(s), rinsed and drained
Plain lowfat yogurt
2 tbsp(s)
Sliced almonds
1½ tbsp(s), toasted
Sriracha hot sauce
1 tsp(s), or to taste
Instructions
1
Halve sweet potato and scoop out flesh into a bowl. Add scallion, lemon zest, curry powder and salt to bowl; mash with fork. Stir in spinach and chickpeas.
2
Place sweet potato skins on a microwave-safe plate; fill with sweet potato mixture. Cover and microwave on High until hot, about 1 ½ minutes (or bake in oven). Top with yogurt and sprinkle with almonds; drizzle with Sriracha if desired.
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