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Mushroom and Spinach Stuffed Sweet Potatoes
Serves 4 |
Great as a side or appetizer.
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Ingredients:
| 4 sweet potatoes |
| 4 cups cremini mushrooms, chopped |
| 2 cloves garlic, finely chopped |
| 1 tablespoon coconut oil |
| Salt, to taste |
| 1 tablespoon balsamic vinegar |
| 1 tablespoon almond butter |
| 1 tablespoon lemon juice |
| 4 cups baby spinach |
Directions:
- Preheat oven to 425° F.
- Use a fork to poke each sweet potato a few times. Wrap each sweet potato in aluminum foil. Place in the oven to bake for 45 minutes. Remove from the oven. Keep the sweet potatoes in the foil.
- About 10 minutes before the potatoes are finished baking. Add cremini mushrooms, garlic, coconut oil, and pinch salt to a skillet. Bring to medium heat and cook for 10 minutes, stirring frequently.
- Whisk together balsamic vinegar, almond butter, and lemon juice in a small bowl. Pour the mixture into the skillet. Continue cooking until the mushrooms are browned. Then add the baby spinach and cook for 2-3 minutes, until wilted.
- Unwrap the sweet potatoes and slice open down the middle. Fill the sweet potatoes with the mushrooms and spinach. Enjoy!
| Main Ingredient: | Mushroom, Potato, Spinach |
| Cooking Method: | Bake, Stovetop |
| Course: | Side, appetizer |
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