I LOVE sweet potatoes, I would probably eat them at every meal if I could. I like them baked, fried or sautéed, diced, sliced or even pureed but I am really loving them stuffed! The recipe and photo shown here is currently my favorite way to stuff them but the possibilities are endless (think any great pizza toppings and you’re set!), you can top them with anything you like and customize them to meet your dietary needs.
- 2 medium sweet potatoes, about 8 to 10 oz each and scrubbed clean
- 4 slices bacon
- 4 ounces mushrooms, sliced
- 4 cups baby spinach
- 1/2 cup onion, chopped
- 2 ounces cheese (I like to use raw Monterrey Jack)
- 1/4 cup grated Parmesan
- Sea salt and freshly ground pepper to taste
- Preheat the oven to 400° F. Pierce each sweet potato several times with a fork. Place them on a parchment lined baking sheet and bake on the middle oven rack.
- Bake until the sweet potatoes are easily pierced with a knife and cooked through, about 45-60 minutes depending on size. Remove from oven and let stand until cool enough to handle.
- While the sweet potatoes are baking, make the topping. Fry the bacon in a large skillet until crispy. Remove from pan, cool and crumble. Add the mushroom and onion to the pan with the bacon drippings and saute until tender, add spinach and cook until wilted. Remove from heat.
- Slice sweet potatoes in half lengthwise to expose cooked insides, slightly press down the meat of the potato to flatten. Divide the vegetable mixture evenly between the four halves, top with cheese and crumbled bacon and place under the broiler until melted. Finally, sprinkle with Parmesan cheese.
- Serve half a stuffed potato as a side dish or a whole one with a mixed green salad as a meal.
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