1 medium sweet potato
1 tsp olive oil
1 tbsp hummus (I used a roasted tomato and garlic)
1 garlic clove, minced (skip this if you use a hummus with
garlic already in it)
2 cups spinach
2 tbsp feta cheese
¼ tsp ground pepper
INSTRUCTIONS
1 . With a fork,
pierce the sweet potato in several places. Bake it on 425 for 30 minutes or
until tender.
2. Let the sweet potato cool for several minutes then cut it in half lengthwise.
3. Keeping the skin intact, scoop out the flesh of the potato and place in a bowl.
4 . Mash the potato flesh with a fork until it is pretty smooth.
5 . Heat the olive oil in a small skillet set over medium heat, add the garlic and cook for 30
2. Let the sweet potato cool for several minutes then cut it in half lengthwise.
3. Keeping the skin intact, scoop out the flesh of the potato and place in a bowl.
4 . Mash the potato flesh with a fork until it is pretty smooth.
5 . Heat the olive oil in a small skillet set over medium heat, add the garlic and cook for 30
seconds.
6 . Add the spinach and cook for about 1 minute or until it is slightly wilted.
7 . Add the spinach mixture to the mashed sweet potato, along with the hummus, feta cheese
6 . Add the spinach and cook for about 1 minute or until it is slightly wilted.
7 . Add the spinach mixture to the mashed sweet potato, along with the hummus, feta cheese
and ground pepper. Stir to combine.
8. Scoop the sweet potato mixture into the reserved sweet potato skins
8. Scoop the sweet potato mixture into the reserved sweet potato skins
Labels:
Sustenance
