Categories
 5Mins Prep Time |
 45Mins Cook Time |
 Skill Level |
people
Ingredients
- 4 Sweet Potatoes
- 1 tablespoon olive oil
- 1 teaspoon garlic
- 8 cups Spinach
- 1 tablespoon Lemon Juice
- 1/4 cup Sundried tomatoes chopped
- 4 ounces Crumbled feta
Cooking Instructions
- Preheat oven to 400°F/205. Use a fork to poke holes around the sweet potatoes to allow steam to escape as they cook.
- Once fully heated, place the sweet potatoes in the oven on a large baking sheet. Let cook about 45 minutes to an hour (depends on how big the sweet potatoes are) or until tender to the touch.
- While the potatoes cook prep your filling: Warm the olive oil in a large skillet. Add the garlic and cook for a 1-2 minutes on a medium-low until golden and fragrant, stirring the whole time to keep from burning.
- Add the spinach and lemon juice to the pan. Cook uncovered, about 2-3 minutes until the spinach is wilted.
- Stir in the sun dried tomatoes, feta and stir. Cook a few minutes to heat through then set aside away from the heat until the sweet potato finish cooking.
- After removing the potatoes from the oven slice an opening down the lengthwise. Spoon the filling into the potatoes, top with more feta if desired and serve.