Stuffed Sweet Potato Skins

Much like the classic Potato Skins and Twice-baked Sweet Potatoes, this Stuffed Sweet Potato Skins are quite easy to make and can be a delicious side or meal.

Rather than the bell peppers and mushroom stuffing/filling as below, I went with leftover baked tofu, bean sprouts for the version in the picture. To moisten the stuffing, I added some warm vegetable broth, just enough to keep the stuffing together.

Preparation

1. Pre-heat the oven to 425°F. Wash and clean the skin of the sweet potato thoroughly.
2. Prick the sweet potato with a fork in several places and microwave for a few minutes till cooked and firm, not mush (cooking time will vary depending on the microwave)
3. Slice the cooked Sweet potato in half, lengthwise, and scoop out the middle leaving a ¼ inch thick flesh attached to the skin - this will be the "Sweet Potato Skin" (SPS) from now on. Save the scooped pulp for filling
4. Brush the SPS with olive oil and bake for about 10 to 15 minutes, first with the cut side down, then with the cut side up
5. Meanwhile, sauté some diced onions, bell peppers, mushrooms with some spices and seasoning, then off heat stir in the mashed innards of the cooked sweet potato that was scooped out earlier; adjust flavors to taste
6. When SPS comes out of the oven, scoop the filling into the hollows of the halves and garnish with spring onions and serve warm