Sweet Potato Shells

Ingredients

1.	Pre-heat oven to Gas Mark 4 / 180°C / 350°F
2.	Bake the potatoes on a baking tray for 45-60 minutes until fork tender
3.	In the meantime, saute the chopped onions with the butter until soft and translucent, then add in the spinach and cook for a further 2 or 3 minutes until it has wilted down, and set to one side
4.	Cut the potatoes in half length ways, and allow to cool for 10 minutes
5.	With a spoon, carefully scoop out the flesh of the potato, leaving a thin layer next to the skin
6.	Drizzle a little olive oil over the shells and place back in the oven for at least 5 minutes to firm up and crisp up a little more
7.	Meanwhile, mash the sweet potato flesh with the cream cheese and sour cream
8.	Stir in the chickpeas and the onion and spinach mix. Season with salt and pepper
9.	Fill the shells then top with the grated mozzarella
10.	Place back in the oven and bake for a further 10-15 minutes until the cheese is melted and the filling is heated through