Spinach & Artichoke Stuffed Sweet Potatoes

This recipe is inspired by Jeff Mauro’s creation on the Kitchen. I made some slight edits to lighten it up a bit without compromising flavor. They were a hit at my thanksgiving table and will definitely be a new tradition.

Recipe serves 12 - you can half it if needed

What to grab:

• 6 sweet potatoes

• Olive oil

• 2 cloves garlic, minced

• 1/2 small yellow onion

• 10 cups baby spinach

• 1 cup plain Greek yogurt (don’t use non-fat, at least 2%)

• 8 ounces of plain whipped cream cheese

• 1 1/4 cup grated parmesan cheese

• 1 can artichokes, chopped

• Salt/pepper to taste

• Chopped chives or scallions for topping

What to do:

1. Preheat oven to 400F

2. Use a fork to pierce holes in all around the sweet potatoes. Place the potatoes on a sheet pan and bake until tender (will take about 45 minutes depending on the size). Let cool for a few minutes when done. Then halve the sweet potatoes length wise and scoop out the flesh into a large mixing bowl. Place the sweet potato halves onto a baking sheet. They should look like little boats (see above).

3. While the sweet potatoes baked, start on the stuffing mixture. Place a little bit of olive oil in a pan with the garlic and onion. Cook until translucent (on medium heat so that the garlic doesn’t burn).

4. Next add the spinach and cook down until it is wilted. Once the spinach is completely cooked, transfer the spinach/garlic/onion mixture to the bowl with the sweet potato flesh. Make sure to discard any water that came out while the spinach cooked.

5. Add the greek yogurt, cream cheese, 1 cup of the parmesan cheese and artichokes to the spinach mixture. Mix well so it is all combined. Add salt and pepper to taste.

6. Spoon the stuffing mixture into the sweet potato boats. Mixture should be heaping (see below). Top with additional 1/4 cup parmesan cheese.

7. Bake the sweet potatoes for 25 minutes or until golden brown.

8. ENJOY!