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Baked Sweet Potatoes with Creamy Spinach Topping

Yield

4 Servings

Make these sweet potatoes a savory affair by topping them with a creamy and delicious spinach topping. The spinach makes a hearty (and healthy!) addition and offsets the creaminess, working in tandem with the sweet potato to deliver a truly delicious and nutritious meal or side dish. 

Ingredients

  • 4 medium sweet potatoes
  • 1 1/4 pounds baby spinach
  • 2 tablespoons unsalted butter
  • 1 (6 oz.) package sliced Canadian bacon, diced
  • 1 medium onion, finely diced
  • 1/2 teaspoon kosher salt
  • 1 (8 oz.) package cream cheese, softened and cut into small pieces
  • Freshly ground black pepper

Nutrition Information

  • calories 628
  • fat 30 g
  • satfat 16 g
  • protein 22 g
  • carbohydrate 71 g
  • fiber 12 g
  • cholesterol 76 mg
  • sodium 1 mg

How to Make It

  1. Preheat oven to 400°F. Wash sweet potatoes and prick with a knife. Arrange sweet potatoes on a baking sheet and bake for 1 to 1 1/4 hours, until tender. Meanwhile, make topping: Bring 1 inch of water to boil in a 3- to 4-quart saucepan. Add spinach a little at a time and cook, stirring, until wilted, about 3 minutes. Drain in a colander and rinse with cold water. Squeeze out as much liquid as possible. Transfer to a work surface, coarsely chop spinach and set aside.

  2. Melt butter in a 9- or 10-inch nonstick skillet over medium heat. Add Canadian bacon and cook, stirring, until beginning to crisp, 4 to 5 minutes. Using a slotted spoon, transfer bacon to a plate. Add onion and salt to skillet and cook over mediumlow heat until golden, about 6 minutes. Add cream cheese and reserved spinach and cook over medium-low heat, stirring until smooth. Stir in Canadian bacon and season to taste with pepper.

  3. Split hot sweet potatoes and fluff with a fork. Spoon spinach mixture on top; serve.