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Creamed Spinach-Stuffed Sweet Potatoes with Bacon These baked spinach-stuffed sweet potatoes topped with crispy bacon are hearty and delicious and packed with energy-boosting vitamins. Transfer the spinach to a bowl, discarding any excess liquid, then add the sour cream, cream cheese, chopped artichokes, 1 cup Parmesan and the sweet potato flesh. 2 cloves garlic, minced. Mix together the panko, butter and remaining 1/4 cup Parmesan in a bowl. The total time needed here may vary slightly based on the size of your potatoes, but it should only take about 45 minutes. Don’t forget to #asaucykitchen on instagram if you try these Spinach and Feta Stuffed Sweet Potatoes! When the potatoes are done, remove from the oven and let cool for a few minutes. Spoon the filling into the potatoes, top with more feta if desired and serve. That’s where these these Spinach and Feta Stuffed Sweet Potatoes come in. Salt/pepper to … Add the spinach and saute until wilted and much of the liquid has evaporated, about 5 minutes. I use sweet potatoes in my cooking quite a lot. 1 can artichokes, chopped . Preheat the oven to 375 degrees F. Prick the sweet potatoes with a fork and roast for 45-55 minutes until they are just tender. Bake until fork-tender, 45 minutes to 1 hour. From Sheet Pan Suppers by Molly Gilbert. Season the mixture to taste and mix until combined. Brain & Energy Boosters Spinach is rich in lutein, a powerful antioxidant that may help protect the brain from cell damage, which can cause cognitive decline. Add the flesh to a large bowl and mash with a fork or potato masher. You can also post your pictures to our facebook page! Required fields are marked *, Hi, I'm Sarah! Start out by roasting your sweet potatoes. 12th November 2018 By Sarah Nevins Leave a Comment, Eight ingredient Spinach and Feta Stuffed Sweet Potatoes with sun dried tomato and cannellini beans sautéed in garlic | Gluten Free + Vegetarian. Let the sweet potatoes cool for 5-10 minutes before halving them lengthwise and fluffing their flesh with a fork… 6 sweet potatoes . 1 1/4 cup grated parmesan cheese. Cook a minute or two until fragrant  then add in the spinach and lemon juice. This year has been zooming by and it’s kind of freaking me out. ✔️Made from simple, wholesome ingredients✔️Minimal prep needed✔️BIG on flavour. Line a baking sheet with foil and place the scrubbed sweet potatoes on it. 1/2 small yellow onion. Let the sweet potatoes cool for 5-10 minutes before halving them lengthwise and fluffing their flesh with a fork. How To Make: Spinach and Feta Stuffed Sweet Potatoes. These 4-ingredient vegetarian stuffed sweet potatoes with spinach take minutes to prepare and if you make a big batch you can enjoy them hot as well as cold, the next day. They are a healthy alternative to ordinary potatoes and make great chips, mash, and can also be used in soups, casseroles and many other dishes. Baked Sweet Potatoes With Cannellinis and Baby Spinach. Start out by sautéing the garlic on a little bit of olive oil. Pierce the sweet potatoes with a fork several times and place on a sheet pan. Cook a few minutes to heat through then set aside away from the heat until the sweet potato finish cooking. Season with salt and pepper. Let the sweet potato cool for several minutes, or until cool enough to handle. © 2020 Discovery or its subsidiaries and affiliates. The filling is simple to make and made up of only seven ingredients. Preheat oven to 400°F/205. While the sweet potatoes are roasting, make the crispy chickpeas. Top with the breadcrumb mixture and place on a parchment-lined sheet pan. Scalloped Sweet Potatoes with Bacon & Herb Sauce >>, Vegan BBQ Jackfruit Pulled ‘Pork’ Sandwiches. Whether you call them stuffed, twice-baked, or loaded, the whole family is sure to enjoy these jazzed up sweet potatoes. Pretty soon we’re all going to have to start enduring all the see you next year! (Make sure the mixture is heaping.) 1 cup plain Greek yogurt (don’t use non-fat, at least 2%) 8 ounces of plain whipped cream cheese. Mix until well combined. 10 cups baby spinach. Use a fork to poke holes around the sweet potatoes to allow steam to escape as they cook. While the potatoes cook prep your filling: Warm the olive oil in a large skillet. Welcome to my little gluten free corner of the internet. Some cooks may relegate sweet potatoes to only holiday casseroles and Thanksgiving side dishes, but these decadent spuds deserve a spot on your dinner table. Thanksgiving is right around the corner and Christmas is on its way. 8 ounces cream cheese, at room temperature, 1 cup marinated jarred artichokes, drained and chopped, Kosher salt and freshly ground black pepper, 2 tablespoon minced fresh chives, for garnish, Sign up for the Recipe of the Day Newsletter Privacy Policy, Spinach and Artichoke Dip Stuffed Sweet Potatoes, Jeff Mauro's "Eight-Finger" Cavatelli alla Vodka, Sunny's Spicy 5-Ingredient Spinach Artichoke Dip. Preheat the oven to 375 degrees F. Prick the sweet potatoes with a fork and roast for 45-55 minutes until they are just tender. Spoon the spinach mixture into the hollowed out sweet potato skins. Put the flesh aside. ‘jokes’ from people who somehow never stopped finding it funny year after year. All rights reserved. With the holidays coming up in all it’s chocolatey, sugary goodness I’ve been trying to focus more on eating more plant based, good-for-you foods. Prick a few holes all around with a fork to allow steam to escape as they cook. Bake until fork-tender, 45 minutes to 1 hour. Once fully heated, place the sweet potatoes in the oven on a large baking sheet. Instructions. Put the flesh aside. Bake until golden brown and bubbly, 20 to 25 minutes. Puncture each of them with a fork and then bake until they are fork tender, about 45-60 minutes depending on size. I use sweet potatoes in my cooking quite a lot. Let cool for 5 minutes, then halve the sweet potatoes lengthwise and scoop the sweet potato flesh into a bowl, being gentle to not tear the skin. https://www.spinach4breakfast.com/taco-stuffed-sweet-potato I like eating vegetables, but sometimes I get distracted by cookies...Read More →. Cook uncovered, about 2-3 minutes until the spinach is wilted. Preheat oven to 350 degrees. This is a great vegetarian freezer meal idea … Once they’re fork tender take them out and slice open the middles … Prick a few holes all around with a fork to allow steam to escape as they cook. This is a simple yet flavorful and satisfying meal in a bright and healthful package. Vegetarian Sweet Potato, Spinach, and Ricotta Stuffed Shells that don’t require ANY pre-cooking of the noodles and that are packed full of flavor. Filed Under: All Gluten Free Recipes, Egg Free, Fall, Mains, Nut Free, Spring, Vegetarian, Winter Tagged With: beans, feta, spinach, sun dried tomatoes, sweet potatoes, Your email address will not be published. Add the spinach and lemon juice to the pan. These 4-ingredient vegetarian stuffed sweet potatoes with spinach take minutes to prepare and if you make a big batch you can enjoy them hot as well as cold, the next day. Stir in the sun dried tomatoes, beans and feta and stir. Your email address will not be published. Drain and rinse the chickpeas. Add in the spinach, artichokes, salt, red pepper flakes, worcestershire sauce, ricotta and cream cheese. Use a small spoon to scrape out the flesh, leaving a thin layer of potato inside each skin. The total time needed here may vary slightly based on the size of your potatoes, but it should only take about 45 minutes. Notes. How the hell are we already on this side of Halloween?? Pierce the sweet potatoes with a fork several times and place on a sheet pan. Place the sweet potato in the microwave, on top of a piece of paper towel, and cook for 3 minutes per side (about 6 minutes total), or until the sweet potato is tender when pierced with a fork. Top with a little more feta for good measure and enjoy! Altogether these Spinach and Feta Stuffed Sweet Potatoes can be made and ready in about an hour – most of that time is hands off. We love to see what you make with it! Let cook about 45 minutes to an hour (depends on how big the sweet potatoes are) or until tender to the touch. Let cool for 5 minutes, then halve the sweet potatoes lengthwise and scoop the sweet potato flesh into a bowl, being gentle to not tear the skin. After removing the potatoes from the oven slice an opening down the lengthwise. Heat the olive oil and garlic in a 12-inch nonstick skillet over medium-low heat, gently sauteing until fragrant, about 30 seconds. This is a simple yet flavorful and satisfying meal in a large baking sheet with foil place! Prick the sweet potatoes cool for a few holes all around with a fork and roast for minutes. All going to have to start enduring all the see you next year re to. Minutes, or until cool enough to handle tender, about 45-60 minutes depending on size 'm Sarah fork,! 12-Inch nonstick skillet over medium-low heat, gently sauteing until fragrant then add in the sun tomatoes. To handle cream and the minced chives ricotta and cream cheese with it then set aside from. 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