Description
These twice-baked sweet potatoes are a perfect mix of sweet, savory, and creamy. The fluffy orange flesh gets mashed with garlicky sautéed spinach and tangy feta, then baked again until warm and golden. They’re hearty enough for a vegetarian main but also make a stunning side for any fall meal.
Ingredients
4 medium sweet potatoes,1 tbsp olive oil,2 cups fresh spinach, chopped,2 cloves garlic, minced,½ cup crumbled feta cheese,Salt & pepper, to taste
Instructions
Preheat oven to 400°F (200°C). Bake sweet potatoes for 45–50 minutes, until tender. Cool slightly.,In a skillet, heat olive oil over medium heat. Sauté spinach and garlic until wilted; season with salt and pepper.,Halve potatoes lengthwise and scoop flesh into a bowl, leaving a thin shell.,Mash potato flesh with spinach and feta until well combined.,Spoon mixture back into potato shells. Place on baking sheet and bake an additional 10 minutes, until heated through and slightly golden.
Notes
For extra creaminess, add a splash of milk or a spoonful of Greek yogurt when mashing. Try topping with toasted pine nuts for crunch.
- Prep Time: 10 min
- Cook Time: 60 min
- Category: undefined
- Method: undefined
- Cuisine: undefined
Nutrition
- Serving Size: undefined
- Calories: 220
- Sugar: 7g
- Sodium: undefined
- Fat: 8g
- Saturated Fat: undefined
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 33g
- Fiber: 6g
- Protein: 6g
- Cholesterol: undefined
Keywords: sweet potatoes,spinach,feta,vegetarian,twice baked,fall side dish