Savory Spinach Stuffed Sweet Potatoes with Roasted Brussel Sprouts
Tips for Experienced Cooks
Consider enhancing the flavor profile of the sweet potatoes by adding a drizzle of maple syrup or a sprinkle of cinnamon before baking. This adds a subtle sweet contrast to the savory filling. For an extra layer of texture, incorporate a crunchy element like toasted walnuts or pine nuts into the spinach mixture. Lastly, experiment with different cheese varieties such as smoked gouda or goat cheese for a unique twist.
Step 1: Preheat oven and prepare sweet potatoes
Preheat the oven to 400°F (200°C). Pierce the sweet potatoes with a fork a few times, then place them on a baking sheet. Bake for 45-60 minutes, or until tender.
- 4 sweet potatoes
Step 2: Prepare the spinach filling
Meanwhile, heat olive oil in a large skillet over medium heat. Add the diced red onion and minced garlic, and cook until softened. Add the fresh spinach to the skillet and cook until wilted. Season with dried thyme, paprika, salt, and pepper.
- 2 tablespoons olive oil
- 1 red onion (diced)
- 4 cloves garlic (minced)
- 6 cups fresh spinach
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- Salt and pepper to taste
Step 3: Stuff the sweet potatoes
Remove the baked sweet potatoes from the oven and let them cool slightly. Cut each sweet potato in half lengthwise and scoop out a portion of the flesh to create a hollow. Divide the spinach filling among the sweet potato halves, and top with shredded cheddar cheese. Return the stuffed sweet potatoes to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
- 4 baked sweet potatoes
- Spinach filling from step 2
- 1 cup shredded cheddar cheese
Step 4: Serve and enjoy
Serve the Savory Spinach Stuffed Sweet Potatoes with roasted brussel sprouts on the side. Enjoy!
Pantry Items
- 1 cup shredded cheddar cheese
- 1 tablespoon olive oil
Fresh Produce & Herbs
- 4 medium sweet potato
- 1/2 whole red onion
- 4 cups fresh spinach
- 1 cup roasted brussel sprouts
Seasonings & Spices
- 2 cloves garlic
- 1/2 teaspoon dried thyme
- 1/2 teaspoon paprika
- 1 pinch salt
- 1 pinch pepper
