Fish

(Main) Twice-Baked Spinach Sweet Potatoes takes several minutes to prepare.

(Main) Twice-Baked Spinach Sweet Potatoes takes several minutes to cook.

(Main) Twice-Baked Spinach Sweet Potatoes makes 4 servings.

The ingredients for (Main) Twice-Baked Spinach Sweet Potatoes are:

# Sweet Potatoes (Baked w. Skins), 300 gram(s) (remove)
# Pacific Natural Almond milk, 60 gram (remove)
# Avocados, California (Haas), 60 grams (remove)
# Onions, raw, 1 tbsp chopped (remove)
# Scallions, raw, 1 tbsp chopped (remove)
# Spinach, fresh, 100 grams (remove)
# Pepper, black, 0.5 tsp (remove)

Here is how you make (Main) Twice-Baked Spinach Sweet Potatoes:

Pierce potatoes with a fork, and arrange on paper towels. Microwave on high 8 minutes; turn potatoes over after 4 minutes. Cut each potato in half lengthwise, and scoop out the pulp, leaving 1/4-inch-thick shells. Mash pulp with a potato masher. Combine milk and avocado in a large bowl, and stir with a whisk. Add potato pulp, onions, pepper, and spinach; stir well. Spoon potato mixture into shells. Place stuffed potatoes on a baking sheet; bake at 400° for 10 minutes or until thoroughly heated. Garnish with green onions, if desired.Number of Servings: 4Recipe submitted by SparkPeople user RYEAXL1.

The nutritional information for (Main) Twice-Baked Spinach Sweet Potatoes is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 104.1

• Total Fat: 2.6 g
• Cholesterol: 0.0 mg
• Sodium: 57.1 mg
• Total Carbs: 18.9 g
• Dietary Fiber: 4.0 g
• Protein: 2.7 g