I thought this recipe was super easy to make and a nice alternative to the usual baked potato. The presentation wasn't great (due to spinach topping), but the favors were nice together. I used 6 pieces of bacon, crumbled, instead of Canadian bacon. My husband felt it "lacked something to chew".
Baked Sweet Potatoes with Creamy Spinach Topping
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Amount per serving
- Calories: 628
- Fat: 30g
- Saturated fat: 16g
- Protein: 22g
- Carbohydrate: 71g
- Fiber: 12g
- Cholesterol: 76mg
- Sodium: 1mg
- 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
- 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.
- 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.
- Split hot sweet potatoes and fluff with a fork. Spoon spinach mixture on top; serve.
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