Baked Sweet Potatoes with Creamy Spinach Topping

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Nutritional Information

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


  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.
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