Friday, April 12, 2013

Cheesy Twice Baked Sweet Potatoes with Shrimp & Spinach

Do you ever have those times where you have an idea for a yummy meal and you go buy the ingredients.  You spend time developing the recipe.  You might even take a picture.

But then your hungry monster attacks (you see what I did there?) and the whole thing is devoured in what seems like 5 seconds flat...?

Welcome to my life.

Well, at least with this yummy and filling recipe, I was eating (read: hoovering) so many super foods!  Spinach is packed with good stuff...sweet potatoes are too!  And shrimp?  Holy good stuff.  It's vitamins.  It's science.

Get with it.

Cheesy Twice Baked Sweet Potatoes with Shrimp & Spinach
makes 4 potato halves (can serve 2 as main dish or 4 as side dish)

2 big sweet potatoes
1 lb cleaned, cooked shrimp
3-4 cups fresh spinach
1-2 cloves garlic
1/3 of an onion, finely minced
olive oil
2 Laughing Cow Swiss cheese wedges
1/2 cup of shredded mozzarella
sprinkle of Parmesan
salt & pepper

Wash your sweet potatoes and poke 'em with a knife.  Put them in some plastic wrap and microwave for about 10 minutes, or until fork tender.
While the potatoes are cooking, saute your shallot in olive oil until translucent.  Roughly chop your spinach and add the garlic and spinach to the skillet.  Cook until wilted.
Cut the potatoes, lengthwise and carefully scoop out the innards, leaving a skin with a little flesh left behind for your sweet potato "boat."
Now chop your shrimp into bite sized pieces.
In a large bowl, combine the sweet potato flesh, the cooked spinach, shrimp, cheese wedges and mozzarella.  Taste it and add salt and pepper to your liking.
Scoop 1/4 of the mixture into each sweet potato boat and top with a sprinkle of Parmesan cheese.

Bake in a 425 degree oven for about 25 minutes.


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