Sweet Potato Skins Stuffed with Chickpeas


2 large sweet potatoes

1 shallot, finely chopped

2 cups fresh baby spinach

¼ cup full fat yoghurt

1 garlic clover, finely crushed

¼ parsley, finely chopped

1 bunch parsley, finely chopped

1 cup chickpeas, cooked

¼ cup shredded mozzarella cheese

sea salt and pepper to taste


Preheat oven to 180℃ and cook the sweet potato for 30-45 mins. Once cooked cut lengthways and spoon out the flesh into a bowl, leaving ½ cm of flesh still on the skin. Mash the flesh with the chickpeas, yoghurt, baby spinach leaves, garlic, shallots, parsley and season with a little sea salt and pepper.

Spoon the mixture back into the sweet potato skins and sprinkle with mozzarella cheese. Place on a baking tray and cook in the oven for 10-15 minutes.

Serve with a green salad.