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.
Wow! I’ll try to make this delicious recipe.
Thank you for sharing with us.
I made this for Christmas dinner and everyone loved it! Great flavors with the spinach and garlic added. The texture of the combination of sweet and white potatoes was really enjoyable! I also made it over a day ahead of time, so was great for make ahead and keeping prep time to a minimal on Christmas Day. Will be making this again! Thank you!!
Simply delicious recipe! I’ll do it here. Thank you!
Do you know a good strawberry cake recipe in Pot Light?
I’ll try this today.
Hope it works.
Nice work =)
Excellent !!! delicious, thank you for sharing!
Delicious, loved it!
Thanks! I’ll try to do it today. I hope I can.