I consider myself to be a professional snacker. As much as I try to resist the cracker and chip aisles at the grocery, I can’t stay away. If it’s crunchy and salty, I’m all over it. No surprise, I get very excited about the Super Bowl. I like watching the game and the commercials, of course, but the game-day spread is the best part.
This year I wanted to try a few new things to go with the chili and fudge brownies that have permanent spots on my Super Bowl roster. I made vegetarian sweet potato skins with scallions, spinach, black beans and salsa. Instead of smothering the skins in cheese I kept them light focusing on the filling instead.
Sweet Potato Skins
Makes 10
5 small sweet potatoes
2 tablespoons olive oil
3 scallions, sliced thinly, white and green parts separated
2 handfuls baby spinach
2 tablespoons salsa
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup black beans
1/2 cup shredded white cheddar cheese
1 tablespoon chopped cilantro
Preheat the oven to 375 degrees F. Prick the sweet potatoes with a fork and roast for 45-55 minutes until they are just tender. Let the sweet potatoes cool for 5-10 minutes before halving them lengthwise and scooping out the flesh leaving a thin layer at the edges. Transfer about 1-1/2 cups of the flesh to a medium bowl.
Rub the potatoes with 1 tablespoon olive oil and place them cut side down on a parchment-lined sheet pan. Bake for 10-15 minutes until crisp.
In a large skillet, heat the olive oil over medium high heat. Sauté the white parts of the scallions until they start to soften, about 2 minutes. Add the spinach and cook for a couple minutes until it wilts. Stir into the sweet potato flesh along with the salsa, salt and pepper.
Turn over the potato halves and spoon in the sweet potato mixture. Sprinkle on the black beans and cheese. Melt the cheese in the oven, about 8-10 minutes. Top with green scallions and cilantro before serving.
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