Description
For the Sweet Potatoes:
4 medium sweet potatoes
1 tablespoon olive oil
Salt and black pepper, to taste
For the Filling:
1 tablespoon olive oil
2 cups fresh spinach, chopped
4 oz goat cheese, crumbled
1 tablespoon fresh lemon juice
1/4 teaspoon garlic powder
Pinch of salt and black pepper
For the Maple Balsamic Drizzle:
2 tablespoons maple syrup
1 tablespoon balsamic vinegar
1 teaspoon olive oil
Directions:
Preheat oven to 400°F (200°C). Scrub the sweet potatoes clean and poke a few holes in each with a fork.
Rub the sweet potatoes with olive oil, sprinkle with salt and pepper, and place them on a baking sheet. Bake for 45-50 minutes, or until they are tender when
pierced with a fork.
While the sweet potatoes bake, heat 1 tablespoon of olive oil in a skillet over medium heat. Add the spinach and sauté until wilted, about 2-3 minutes. Remove
from heat.
In a bowl, combine the sautéed spinach, goat cheese, lemon juice, garlic powder, salt, and pepper. Mix until well combined.
Once the sweet potatoes are done, carefully slice them open and fluff the insides with a fork.
Stuff each sweet potato with the goat cheese and spinach mixture.
For the drizzle, whisk together maple syrup, balsamic vinegar, and olive oil in a small bowl.
Drizzle the maple balsamic sauce over the stuffed sweet potatoes before serving.
Prep Time: 10 minutes
Cooking Time: 50 minutes
Total Time: 1 hour
Kcal: 300 kcal per serving
Servings: 4
