1. Bake sweet potatoes at 350 for 45-60 minutes, or until fork tender.
2. Cut sweet potatoes in half and let cool for 5-10 minutes. While sweet potatoes are cooling, saute the shallots with the butter over medium heat until translucent. Add fresh spinach and heat for 2-3 minutes, until spinach has cooked down. Set aside.
3. Scrape the sweet potato out of the peel, leaving a thin layer inside with the peel so that it can stand up on its own. Mash the sweet potato with the cream cheese and sour cream. Stir in chickpeas, spinach, and salt and pepper.
4. Coat potato skins with a drizzle of oil and bake for about 5 minutes to get a crispier outside. Remove from oven and fill each skin with the sweet potato mixture and top with shredded mozzarella cheese. Bake again for 10-15 minutes, or until cheese is melted and filling is heated through.
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|Serving Size: 1 Serving (494g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 251 (31%)|
|Amt Per Serving||% DV|
|Total Fat 27.8g||37 %|
|Saturated Fat 13.6g||68 %|
|Monounsaturated Fat 7.1g|
|Polyunsanturated Fat 4g|
|Cholesterol 66.1mg||20 %|
|Sodium 602.3mg||21 %|
|Potassium 2416.3mg||64 %|
|Total Carbohydrate 106.8g||31 %|
|Dietary Fiber 26.5g||106 %|
|Sugars, other 80.3g|
|Protein 38.3g||55 %|
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Calories per serving: 806
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