Spinach Stuffed Twice Baked Sweet Potato

Recipe by Charna Sheinfeld, Nutrition Intern

Ingredients:

2 medium sweet potatoes, unpeeled, cleaned, sliced in half lengthwise
4 cups packed fresh spinach
1/2 teaspoon of salt
1 garlic clove, minced
3 tablespoons of plain, non-fat greek yogurt
4 tablespoons of low-fat, shredded mozzarella cheese

Instructions: 

1. Preheat oven to 425 degrees F.
2. Bake halved sweet potatoes for 45 minutes to one hour until soft.
3. Meanwhile, saute spinach in a pan sprayed with nonstick pray for 2-3 minutes, tossing constantly until all the spinach is wilted. Add the salt and minced garlic and cook for another minute.
4. When potatoes are soft, remove from the oven and scoop out most of the flesh.
5. Mix the flesh of the sweet potato with the sauteed spinach.
6. Add Greek yogurt and mix.
7. Spoon the spinach/sweet potato filling mixture into the four sweet potato halves.
8. Sprinkle 1 tablespoon of cheese on top of each sweet potato half.
9. Bake for another 8-10 minutes until cheese on top is browned and bubbling.
10. Serve immediately.

Serving Size: 1/2 potato
Yield: 4 servings
Nutrition Facts: 

Calories: 90
Total Fat:  1 gm
Saturated Fat: 1 gm
Monounsaturated Fat: 0 gm
Polyunsaturated Fat: 0 gm
Cholesterol: <5 mg
Protein: 4 gm
Carbohydrate: 15 gm
Dietary Fiber: 3 gm
Sodium: 390 mg

Bonnie R. Giller, MS, RD, CDN, CDE  • BRG Dietetics & Nutrition, P.C.
brghealth.com • (516) 486-4569

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