I haven’t posted a food review or a recipe in a while but that doesn’t mean I haven’t been busy eating! Hahaha. I cook at home a few days a week and recycling the same recipes can get kind of boring. Last week I saw this recipe for a quick baked stuffed sweet potato with spinach and eggs on the @goodful Instagram feed and I thought it looked pretty easy and quick to make.
There are a few things I did differently than the IG video: I made 3 sweet potatoes instead of 2 which needed a longer microwave time in order to soften the inside of the sweet potato. I also misjudged the oven time for fear of having undercooked eggs but next time I’ll stick to the 12 minutes suggested time.
2 Sweet Potatoes (If you’re going to make more than 2 at a time you’ll need to increase the microwave time in order to get an evenly softened center.) - https://amzn.to/2NDo64l
4 Eggs ( 1 per sweet potato halve) - https://amzn.to/2CQH83c
1 Cup of Shredded Spinach - https://amzn.to/2xdBrqa
1/2 Tbspn of Salt and Pepper -
1/2 Cup of Almond Milk (or you can use the milk type of your choice)
Using a fork, poke holes around each sweet potato.
Microwave for 7 minutes (approx. 3.5 minutes per potato)
Preheat oven to 400 degrees.
Using a cutting board, cut potatoes in half and spoon out the center of the sweet potato. Place the extra sweet potato into a separate bowl
Move hollowed out sweet potatoes to a baking sheet.
Fill the hollowed out sweet potatoes with a raw egg and shredded spinach
Sprinkle with Salt and Pepper.
Place in oven for 8-12 minutes.
Mash the sweet potato pulp in a bowl
Add Milk and mix with a hand mixer