If you are a sweet potato lover than these babies are for you!
I'mm pretty sure I just may not ever put another
marshmallow on a sweet potato ever again.
They are so no longer needed.
This is way more healthier also.
With only five, yes five ingredients they are so simple
to make and still have a ton of flavor.
Tender buttery spinach tossed with goodness
and stuffed in a sweet potato skin.
5 Small Sweet Potatoes
2 Tablespoons Butter
1 Large Clove Garlic
1 Bag Fresh Baby Spinach
1/8 Cup Freshly Grated Parmesan Cheese
1/4 Teaspoon Cayenne Pepper
Salt and Pepper
Bake sweet potatoes at 350 for 45-60 minutes, or until fork tender.
Cut sweet potatoes in half and let cool until cool enough to handle about 6-7 minutes.While sweet potatoes are cooling, saute the shallots and garlic with the butter over medium heat until translucent. Add fresh spinach and heat for 2-3 minutes, until spinach has wilted and cooked down. Set aside.
Scrape the sweet potato out of the peel and place in a mixing bowl. Mash the sweet potato with a fork. Stir in the spinach mixture, cheese, cayenne and salt and pepper.
Rub the skins with some olive oil and bake for about 5 minutes to get a crispier outside. Remove from the oven and fill each skin with the sweet potato mixture. Return the sweet potatoes to the oven and bake again for about 15 minutes or until filling is heated through.