The original recipe I stumbled upon was for stuffed sweet potatoes, but I had absolutely no luck with stuffing them. The skins were simply too thin or I wasn’t patient enough, whatever the reason, we were not fans of the final results. However, I seriously loved the filling, so I’ve adapted the recipe to make it even simpler than the original.
I can’t hide the fact that this is one weird-looking dish of potatoes. Even my ever-so-willing-to-try-anything husband did a double take the first time I presented it to him. Thank you to the local Farmer’s Market for the loads of greens constantly in my house these days. I think my fmaily is growing immune to finding greens in random food dishes at this point! Thank heaven for smoothies that use up the bulk of them for my family. Strange looking or not, my family eats this like crazy. My kids are always so unpredictable with spinach. Some recipes they love and others, not so much. This one is a definite keeper for my family. Tender and crisp, warm spinach leaves tossed in hot olive oil and fresh lemon juice. The flavors are absolutely perfect together. I’ve been making this recipe for years and it is my favorite way to eat cooked spinach.
For another healthy way to cook your sweet potatoes, check out this Healthy Sweet Potato Casserole!
