Tuesday, November 9, 2010

Stuffed Sweet Potatoes with Spinach and Corn


Makes 4 Servings
Prep Time: 20 minutes
Cook Time: 45 minutes to roast potatoes and 20 minutes to cook the dish

4 medium sweet potatoes (about 2 pounds)
2 tablespoons olive oil
1 medium yellow onion, diced into ½-inch squares (about 1 cup)
2 medium cloves garlic, minced (about 1 teaspoon)
4 ears of fresh corn, kernels sliced from cob (about 2 cups) or two cups frozen corn, defrosted
1 pound fresh spinach leaves, washed, dried and chopped (about 4 cups)
Salt and freshly ground pepper

Preheat the oven to 375 degrees. Use a fork to pierce the skins of the potatoes. Bake the potatoes until soft, about 4o to 45 minutes (depending on size).

Heat 1 tablespoon olive oil in a skillet over medium high heat. Add the onion and garlic and cook until soft, about 5 minutes. Add the corn and spinach, cook for 5 minutes more. Season with salt and pepper.

Stand up each potato, on its small end, in a baking dish. Cut the top ¼ from each potato. Remove the flesh from the inside, leaving 4 sweet potato shells. Roughly chop the flesh and stir into the spinach mixture. Stuff each potato with ¼ of the spinach/potato mixture. Drizzle with the remaining 1 tablespoon olive oil. Reduce the heat to 350 degrees and bake for 20 minutes.

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