Sweet potatoes are full of healthy vitamins and fiber. By filling them with vegetables and a small amount of cheese, you’ll have a light yet filling meal. Warm and sweet, these stuffed sweet potatoes are perfect rainy day, healthy comfort food. Add some finely chopped cooked chicken breast or rinsed and drained white beans for added protein, or leave out the cheese to make it vegan and gluten-free.
Stuffed Sweet Potatoes
2 sweet potatoes
1 cup baby spinach
1 tablespoon olive oil
1/2 medium yellow onion, chopped
1 small head broccoli, chopped
1/2 cup Monterey jack cheese
Coarse kosher salt and freshly ground black pepper
Preheat the oven to 400ºF. Rinse sweet potatoes and prick them a few times with a fork. Wrap each one tightly in aluminum foil and bake until soft, 60-75 minutes. Remove from the oven and allow them to cool enough to handle.
Meanwhile, rinse the spinach and place it in a dry skillet over medium heat. Cook, stirring, until wilted. Set aside. Heat olive oil in a large skillet over medium heat. Add the onion and cook, stirring frequently, until beginning to soften, about 5 minutes. Add the broccoli and continue to cook until bright green and crisp tender, another 5 minutes. Remove from the heat.
Cut the sweet potatoes in half. Carefully scoop out the flesh into a medium sized bowl, leaving enough around the skin to hold its shape. Mash the sweet potato in the bowl with a fork. Add spinach, onions, broccoli, and cheese. Season with salt and pepper and stir well. Scoop the mixture back into the sweet potato skins and serve.