Sweet potatoes are a secret obsession of mine. I love them so much. My husband gets so irritated with me because I love them that much! A baked sweet potato is so divine smothered in butter and brown sugar. Oh. My. Goodness! I love them! But… I do love sweet potatoes so many different ways because they are so delicious!
Did you know sweet potatoes are an excellent source of vitamin A? They’re also a great source of vitamin C, manganese, copper, pantothenic acid and vitamin B6. And even a good source of potassium, dietary fiber, niacin, vitamin B1, vitamin B2 and phosphorus. But, I love them for the delicious flavor… I mean, who doesn’t? Oh, my husband… but I’m pretty sure he’s never even tried a sweet potato!
Try these mouth watering quinoa and spinach stuffed sweet potatoes. If you love sweet potatoes you will love these!
Quinoa & Spinach Stuffed Sweet Potatoes
Yields: 4 servings
Prep Time: 10 minutes | Cook Time: 30 minutes | Total Time: 40
- 2 sweet potatoes
- 6 handfuls of spinach, roughly chopped
- 1 clove of garlic, minced
- 2 tablespoons olive oil
- ½ cup uncooked quinoa
- 1 cup chicken stock or water
- ¼ cup pecans, chopped
- ¼ cup dried cranberries
- 2 ounces goat cheese, crumbled (can substitute for feta)
- Salt and pepper to taste
Preheat oven to 400 degrees F. Cut clean sweet potatoes evenly in half lengthwise and place face down on a baking sheet. Brush on a light layer of olive oil and sprinkle salt and pepper on the skins. Roast for approximately 30 minutes or until they are tender.
While sweet potatoes are roasting, rinse quinoa under running water and set aside. Bring chicken stock to a boil in a small saucepan. Pour quinoa into the saucepan with the stock and stir. Bring the chicken stock down to a simmer, and allow the quinoa to cook for approximately 15 minutes. It is done when it looks like it has popped and there is no excess liquid.
After quinoa is cooked – place olive oil in a large sauté pan over medium heat. Add garlic and chopped spinach and cook until spinach is wilted (approximately 3-4 minutes). Remove from heat, and stir in cooked quinoa, pecans, cranberries and salt and pepper to taste.
After the sweet potatoes have roasted, use a spoon to press down the center so it is more open for the filling.
Spoon the filling into each sweet potato evenly. Add crumbled goat cheese to each and serve.
These make a very flavorful and healthy side dish for baked chicken or fish. Refrigerate any leftovers – they are excellent the next day.
What’s your favorite way to enjoy sweet potatoes? Comment below and share your ideas with us!