(Main) Twice-Baked Spinach Sweet Potatoes
- Number of Servings: 4
Ingredients
# Sweet Potatoes (Baked w. Skins), 300 gram(s) (remove)# Pacific Natural Almond milk, 60 gram (remove)# Avocados, California (Haas), 60 grams (remove)# Onions, raw, 1 tbsp chopped (remove)# Scallions, raw, 1 tbsp chopped (remove)# Spinach, fresh, 100 grams (remove)# Pepper, black, 0.5 tsp (remove)
Pierce potatoes with a fork, and arrange on paper towels. Microwave on high 8 minutes; turn potatoes over after 4 minutes. Cut each potato in half lengthwise, and scoop out the pulp, leaving 1/4-inch-thick shells. Mash pulp with a potato masher.
Combine milk and avocado in a large bowl, and stir with a whisk. Add potato pulp, onions, pepper, and spinach; stir well. Spoon potato mixture into shells.
Place stuffed potatoes on a baking sheet; bake at 400° for 10 minutes or until thoroughly heated. Garnish with green onions, if desired.
Number of Servings: 4
Recipe submitted by SparkPeople user RYEAXL1.
Combine milk and avocado in a large bowl, and stir with a whisk. Add potato pulp, onions, pepper, and spinach; stir well. Spoon potato mixture into shells.
Place stuffed potatoes on a baking sheet; bake at 400° for 10 minutes or until thoroughly heated. Garnish with green onions, if desired.
Number of Servings: 4
Recipe submitted by SparkPeople user RYEAXL1.
Nutritional Info Amount Per Serving
- Calories: 104.1
- Total Fat: 2.6 g
- Cholesterol: 0.0 mg
- Sodium: 57.1 mg
- Total Carbs: 18.9 g
- Dietary Fiber: 4.0 g
- Protein: 2.7 g
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