Raise your hand if you like sweet potatoes. Actually, don’t raise your hand. Because if you’re home alone at your computer and you raise your hand, that will just look weird. And if you’re in a public place, like work or Starbucks, your raised hand might attract some unwanted attention. Perhaps even from your boss who isn’t aware that you spend the better half of your afternoon reading blogs. I digress.
Yesterday for lunch I had some ingredients I wanted to use up so that they’d be gone and I could finally justify a trip to the grocery store. Among them were frozen chopped spinach, sweet potatoes and goat cheese [along with some other staples that I need not bore you by listing off]. Sometimes I can’t really put my finger on what inspires me to take a certain combination of ingredients and turn them into a recipe. This is one of those occasions.
- 4 medium sweet potatoes (about the size of your fist)
- ⅓ cup reduced-fat sour cream or Greek yogurt
- 4 tablespoons shreddded cheddar cheese
- 2 ounces chevre (goat cheese)
- 10 ounces frozen chopped spinach, thawed and drained
- 4 ounces crumbled blue cheese (about 2 tablespoons per potato)
- Preheat oven to 350 degrees F. Rinse and dry four sweet potatoes and prick holes into their skin with a fork. Microwave them for 4-5 minutes or until tender enough to slice easily with a sharp knife.
- Scoop potato flesh into a small bowl and combine with yogurt or sour cream, cheeses and spinach. Mix until ingredients are well blended and scoop about ⅓ cup filling back into each potato (the amount of filling you have will depend on the size of your potatoes, but distribute it evenly).
- Top each potato with equal amounts of blue cheese. Bake until blue cheese is bubbly and melted. Let stand five minutes after removing from the oven and serve warm.