Super Stuffed Sweet Potatoes. Try saying that five times fast. While it’s a tongue twister to say, it’s will definitely wake up your tongue with all the flavors you crave. Sweet, salty, crispy, creamy. This was on the menu tonight for my daughter and I.
When I got wind that the boys were off at baseball practice tonight and would not be home for dinner, suddenly my options were wide open. Brian usually needs some type of animal protein for dinner and Mason does not see vegetables as a main dish to be a reality. I had a few sweet potatoes on the counter from my CSA that I wanted to use up and I wanted some type of comfort food on this sunny, but chilly fall day.
Putting these together is pretty easy but you do need a bit of time and forethought. Before I left work today I called ahead and had my daughter bake a couple of good sized sweet potatoes. They were done by the time we left for her dance class and we just let them cool in the toaster oven. After we got home at 6:30, ravenous…the dinner came together pretty quick. Just think of the ingredients in twice baked potatoes but amp up the nutritional value. Some spinach and onion bulk these potatoes up so your volume expands without adding very many calories. Some reduced fat cream cheese, milk, parmesan cheese and bacon bring these babies home.
The recipe serves 2 for a main course, but quite honestly I was pretty full as I started digging into my second one. I decided to stop and put it away to have for lunch tomorrow.
Add these to your cozy fall menus. Delicious!
Super Stuffed Sweet Potatoes
Serves 2 or 4 (depending on your hunger level)
2 medium sweet potatoes
1 teaspoon olive oil
1 small onion, diced
1 clove garlic, minced
1 bag baby spinach
3 scallions, thinly sliced
2 slices center cut bacon
3 ounces low-fat cream cheese
1/4 cup lowfat milk
2 tablespoons grated Parmesan cheese
salt and pepper to taste
Preheat oven to 450F. Scrub sweet potatoes, prick with fork and bake until soft, about an hour. Let them cool. Reduce the oven temperature to 350.
While the potatoes cool, in a saute pan, heat the olive oil and cook the onion for 2-3 minutes until soft. Add the garlic and cook for one more minute. Add the entire bag of spinach and scallions, and cook 3 to 4 minutes until the spinach has wilted. Remove the spinach mixture to a bowl.
In the same pan, cook the bacon until crisp and transfer to a plate lined with paper towels to drain. When cooled, chop the bacon into small pieces and reserve.
Slice the cooled potatoes in half, and scoop out inside of potato into the spinach mixture. Add cream cheese, milk, salt and pepper. Stir until mixed thoroughly.
Coat your baking pan with a olive oil spray. Place sweet potato shells onto baking pan and fill with mixture. Sprinkle with Parmesan cheese. Bake for 15 – 20 minutes or until the top is golden brown . Top with bits of bacon and serve.