Registered dietitian and chef Whitney Reist threw these stuffed sweet potatoes together from leftovers she had in the fridge. There’s a million ways to vary this recipe – use arugula or kale in place of spinach, turkey or pork in place of chicken, or any kind of cheese. This recipe is fast, gluten-free, kid-friendly, budget-conscious, and rich in nutrients from the sweet potatoes and greens.
Recipe from her blog, Sweet Cayenne here.
Registered dietitian and chef Whitney Reist threw these stuffed sweet potatoes together from leftovers she had in the fridge. There’s a million ways to vary this recipe – use arugula or kale in place of spinach, turkey or pork in place of chicken, or any kind of cheese. This recipe is fast, gluten-free, kid-friendly, budget-conscious, and rich in nutrients from the sweet potatoes and greens.
Recipe from her blog, Sweet Cayenne here.
1. Preheat oven to 375F.
2. Wash potatoes and poke with holes all over. Place on baking sheet and roast 45 minutes, or until tender.
3. Heat oil in skillet over medium heat. Add spinach and saute until tender. Toss chicken with buffalo sauce and heat in microwave.
4. Slit potatoes and fluff inside with a fork. Top potato with shredded chicken, spinach, and cheese. If desired, place potato under broiler on high for 2-3 minutes to melt the cheese.
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