Saturday, June 27, 2020



These healthy sweet potato skins are stuffed with sweet potato puree, chickpeas, spinach and mozzarella cheese. So delicious!


BBQ Sauce:
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon white-wine vinegar
  • 1/4 teaspoon cayenne pepper
  • 2 tablespoons brown sugar
  • 2 teaspoons paprika
  • 3/4 cup ketchup

Sweet Potato Skins:
  • 1/4 pound smoked turkey or chicken, shredded or chopped
  • 3 tablespoons barbecue sauce, plus extra for drizzling
  • 3-4 slices bacon, fried crisp and crumbled
  • 3 oz. white cheddar cheese, shredded
  • Sour cream for serving, optional
  • 3-4 teaspoons maple syrup
  • 3-4 large sweet potatoes
  • pinch of salt

  1. Preheat oven to 450 degrees.
  2. Whisk together ingredients for barbecue sauce (or use your favorite bottled sauce). Refrigerate any leftover sauce for other uses.
  3. Wash and gently scrub sweet potatoes. Trim ends to allow steam to escape--do not prick.
  4. Cook in microwave 7-8 minutes or until tender. Cool until able to handle easily.
  5. Cut each potato into quarters. Gently scoop out potato pulp from each skin, leaving about one-half inch of potato pulp in each. (Save removed potato pulp for other uses.)
  6. Place potato skins on a foil lined baking sheet. Gently prick or fluff the potato pulp in each skin with a fork. Sprinkle a pinch of salt on each, then drizzle each with 1/4 teaspoon of maple syrup.
  7. Combine the turkey or chicken with barbecue sauce. Evenly divide meat on top of each potato skin. Sprinkle with cheese and bacon.
  8. Bake for 10 minutes or until cheese is melted and bubbly.
  9. Serve immediately with sour cream, if desired. Enjoy your cooking!