Twice Baked Sweet Potato

Name: Twice Baked Sweet Potato
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 4
Cuisine: Global
Ingredients: 170 grams Southern Grove Dried Cranberries; 255 grams Little Salad Bar Flat Leaf Spinach; 113 grams Specially Selected Honey Goat Cheese, crumbled; 2 teaspoons Stonemill Essentials Ground Black Pepper; 2 Tbsps Stonemill Essentials Iodized Salt, divided; 4 larges sweet potatoes; 1 Tbsp Carlini Vegetable Oil

Twice Baked Sweet Potato is a gluten free and vegetarian side dish. This recipe serves 4. One serving contains 262 calories, 9g of protein, and 10g of fat. From preparation to the plate, this recipe takes around 1 hour and 5 minutes. A mixture of sweet potatoes, little salad bar flat leaf spinach, specially selected honey goat cheese, and a handful of other ingredients are all it takes to make this recipe so yummy.

Instructions

Preheat oven to 350°.

Rinse potatoes with cool water.

Place on a baking sheet and drizzle with oil and 1 tablespoon salt.

Bake for 45 minutes or until fork tender.

Cut a 3-inch slit in top of each potato and scoop insides into a medium-sized bowl, reserve skins. Mash together with spinach, dried cranberries, pepper and remaining salt.

Divide mixture into four portions and spoon into reserved skins. Top with crumbled goat cheese and bake for 10 minutes or until cheese has melted.