Twice Baked Sweet Potatoes
3 sweet potatoes (or garnet yams), baked till fork tender
1 Idaho or russet potato, baked till fork tender
4 tbsp. vegan butter
1/8 – 1/2 cup non-dairy, plain, unsweetened milk
1 cup of chopped fresh spinach
4 cloves garlic, chopped
salt and pepper to taste
Carefully hollow out the sweet potatoes and idaho potato into a mixing bowl. Add the butter and non-dairy milk and smash.
Sauté the spinach and garlic in olive oil until the spinach wilts.
Add the spinach to the potatoes and mix well.
Fill the potato skins back up and broil for 2-5 minutes until the tops start to brown.
You can make these the day before and stick in a 400 degree oven to heat up.