Back from Thailand. Kinda.

I’m as jet lagged as I’ve ever been and while I absolutely want to give you a rundown on my food bonanza of a vacation to Thailand, that, unfortunately, will have to be another week.

Today I’m going to give you an amazing sweet potato recipe that I made a few weeks ago. I thought up this recipe really with the color and look of it more in mind than the flavor. Stupid, I know. BUT to my good fortune, it was also really really yummy. Add this into any meal or ones that have a white protein when you need color on the plate.

1 large sweet potato
2 cups baby spinach
1 tsp olive oil
1 Tbsp butter
Goat cheese
Pomegranate Seeds
Salt and Pepper

Wash the sweet potato and pierce with a fork all over. Microwave for 13-15 minutes. Flip potato over halfway through cooking time. Pierce with a fork and when it’s soft inside, it’s done. Cut the potato in half and scoop out the insides. Be gentle when you do this because you’re still going to use the potato skin when you fill it back up.

Sauté the spinach in the olive oil for just a couple minutes until it wilts.

While it’s cooking mash up the sweet potato with the butter until it’s nearly puree. Sprinkle in salt and pepper to taste and mix together. When the spinach is done, mix it into the sweet potato mix. Then refill each side of the potato skin (2) with the mix.

Sprinkle with a little (or a lot if you’re feeling crazy) of the goat cheese.

Place the refilled skins on a baking sheet and broil until the cheese is lightly browned. Watch it closely as it will only take a minute or two depending on your broiler.

Sprinkle with pomegranate seeds and serve.

Sweet Pot 1



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