6ouncesor 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
kosher saltto taste
freshly cracked black pepperto taste
Optional: Mozzarella cheeseshredded or sliced very thinly
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!
Un-Stuffed Sweet Potatoes with Spinach https://barefeetinthekitchen.com/un-stuffed-sweet-potatoes-with-spinach/