LOADED (CREAM SPINACH) ROASTED SWEET POTATO
INGREDIENTS:
2 medium sweet potatoes
1 Tbls olive oil
1 red onion, finely chopped
1 packet baby spinach, chopped
1⁄2 cup fresh cream
1 clove garlic, minced
1/2 cup grated Parmesan cheese
1⁄4 tsp ground nutmeg
Salt and pepper, to taste
Pomegranate rubies, to garnish.
METHOD:
- Preheat your oven to 200°C. Scrub the sweet potatoes, pat them dry, and pierce each several times with a fork.
- Rub lightly with olive oil and place directly on the oven rack. Bake for 45–60 minutes, or until very tender when pierced with a knife.
- While potatoes bake, heat 1 Tbls of olive oil in a large skillet over medium heat.
- Saute red onion and garlic for 1-2 minutes. Add the baby spinach and a pinch of salt. Cook, stirring, until just wilted, about 2–3 minutes. Drain any excess liquid from spinach.
- On low heat, add fresh cream, 1/2 cup of grated Parmesan, 1/4 tsp of nutmeg, and black pepper to taste. Mix until well combined. Remove from heat and cool
slightly. - Once the sweet potatoes are cool enough to handle, slice each one lengthwise.
- Use a spoon to gently scoop out most of the flesh, leaving a 1/4-inch border to keep the skin intact.
- Add the scooped sweet potato flesh to the spinach mixture and fold it in gently.
- This adds natural sweetness and creaminess to your stuffing.
- Evenly divide the spinach and sweet potato filling among the potato skins, mounding it slightly. Place the stuffed potatoes on a parchment-lined baking sheet
- Bake at 200°C for 10–15 minutes, until the filling is heated through and the tops just begin to turn golden.
- Remove the Spinach Stuffed Sweet Potatoes from the oven.
- Garnish with Pomegranate rubies.
