Un-Stuffed Sweet Potatoes with Spinach

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Un-Stuffed Sweet Potatoes with Spinach recipe by Barefeet In The Kitchen

Soft, tender, buttery spinach tossed with hot garlic and then combined with roasted sweet potatoes has become one of my newest favorite side dishes. I’ve made this recipe three times now and I’ve loved it more each time.

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.

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For another healthy way to cook your sweet potatoes, check out this Healthy Sweet Potato Casserole

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Un-Stuffed Sweet Potatoes with Spinach

5 from 1 vote
Recipe adapted from and with thanks to A Pinch Of Yum
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Servings: 8 -10 servings

Ingredients 

  • 2 lbs sweet potatoes this was 5 small sweet potatoes
  • 2 tablespoons butter
  • 1 large garlic clove minced
  • 6 ounces or approximately 4 cups baby spinach leaves, if not using baby spinach, simply remove tougher stems and chop the leaves into pieces about 2" in size, rinsing well to remove any dirt
  • 1/4 cup sour cream
  • kosher salt to taste
  • freshly cracked black pepper to taste
  • Optional: Mozzarella cheese shredded or sliced very thinly

Instructions

  • Preheat oven to 350 degrees. Line a baking sheet with foil and place the scrubbed sweet potatoes on it. Puncture each of them with a fork and then bake until they are fork tender, about 45-60 minutes depending on size.
  • When the potatoes are done, remove from the oven and let cool for a few minutes. Slice them in half and peel the skins off of them. (This is very easy once they are roasted.) Place the cooked potatoes in a large mixing bowl and smash with a potato masher. Add the sour cream, salt and pepper and stir to combine. Taste and adjust seasonings. Set aside.
  • In a large skillet, over medium heat, melt the butter and add the garlic. When the garlic is fragrant, after about a minute, add the spinach. Toss with tongs to coat the leaves thoroughly and continue tossing as the spinach cooks. It should wilt fairly quickly, within a few minutes. You want it to be soft and tender, not crisp for this recipe.
  • Once the spinach has wilted, add it and any remaining butter in the pan to the potato mixture. Stir well to combine. While the potatoes are still hot, top with cheese if desired. Enjoy!
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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. Helene Dsouza says

    I must confess, I have troubel eating spinach. It happens rarely that I actualy enjoy it, but I can well imagine me finnishing a whole plate of your sweet poato spinach plate. Very creative indeed!

  2. The Slow Roasted Italian says

    I don't think it looks odd at all, it looks lovely. However, I would have to go with a different green for me and the munchkin (I have something in mind actually), and unless it was stuffed with sausage, bacon and beef… Mr W wouldn't touch it. Hmmm… I have an idea!

    • Mary says

      Donna, you actually made me laugh with this. I'm pretty sure that by the time this was changed into something Chad would enjoy, there might not be much resemblance to the original at all. 😉

  3. SerenaB says

    This sounds like an amazing mixture! I love sweet potatoes and the spinach with garlic mixed in would be delish! I look forward to reading more of you blog! Have a great week!

  4. Tricia @ saving room for dessert says

    I tried several times yesterday to leave a message on this post. My computer would not let me! Aahhhh. Anyway – I have a bag of spinach and an acorn squash in the fridge and think I'll give this combo a try! Thanks and have a lovely weekend.

  5. Becki's Whole Life says

    This looks so pretty! I did stuffed acorn squash in the fall and it had spinach and it was so unexpectedly good. I bet this is the same way…at first I was like, hmmmm…sweet potatoes and spinach but then I remembered the acorn squash and now I want this – I bet it tastes great! This is like a twist on colcannon – perfect for St. Patty's day!

  6. Elsa says

    I have made this a couple of times already, and I'm making it again tonight. Absolutely love it! Thank you very much for posting it!

  7. Amanda says

    Thank you for this recipe! I do love it!!! I sautéed onions, garlic and pine nuts in olive oil, then added baby spinach. The second time I cut up my baby spinach and enjoyed it better than it being whole. I then scooped baked sweet potato in bowl and tossed. It was simply delicious! The next time I will use a pecan nut mix (made by Purely Pecans) instead of pine nuts and see how it comes out. Once again, thank you!!!5 stars