At Snapchef, we love cooking with local, seasonal vegetables and fruits – and creating new interpretations of classic dishes. Today, our in-house chef extraordinaire Will McDonough has re-imagined the baked and stuffed sweet potato – to compliment its earthy flavors with Autumn cranberries. Try this sweet, tart, fresh and healthy recipe and let us know what you think.
- 3 medium sweet potatoes (1 lb each)
- 2 Tbsp vegetable oil, divided
- 1 clove garlic, minced
- 3 cups fresh spinach – packed
- 1.5 Tbsp butter or coconut oil
- 1/3 cup chopped walnuts
- 3 Tbsp dried cranberries
- salt and pepper to taste
- Preheat the oven to 400 degrees. Wash and dry the sweet potatoes. Prick the skin a few times on all sides with a fork. Use one tablespoon of the vegetable oil to lightly coat the skins. Bake the sweet potatoes for one hour in the preheated oven, or until soft all the way through. You can place the sweet potatoes directly on the oven rack, but place something on the rack below to catch any drippings, as they will ooze slightly while baking.
- When the sweet potatoes have about 15 minutes left to go, sauté the spinach. Add the second tablespoon of vegetable oil and the minced garlic to a medium skillet. Sauté over medium heat for 1-2 minutes, or just until the garlic becomes fragrant and slightly soft. Add the spinach (three large handfuls, or about 3 cups packed) to the skillet. Season lightly with salt and pepper. Continue to sauté until the spinach is wilted (2-3 minutes).
- When the potatoes come out of the oven, carefully slice them open from end to end. Use a fork to lightly mash the insides. Add about a 1/2 tablespoon of butter or coconut oil to the inside of each potato and then season lightly with salt and pepper. Divide the spinach between the three potatoes. Top with one tablespoon of dried cranberries and chopped walnuts per potato. Serve hot!