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.