This baked sweet potato is comfort food with a fresh twist: a soft, caramelized potato filled with a vibrant green spinach and cream cheese sauce, then finished with delicate avocado shavings. It is vegetarian, colorful and satisfying, with almost no hands-on work while it bakes. If you love sweet potato and avocado dishes, try our Spiced Sweet Potato and Pear Cream Soup and our Red Fish and Avocado Salad.
Ingredients
- 1-2 sweet potatoes
- 2 garlic cloves
- Olive oil
- A handful of spinach
- 2-3 tbsp cream cheese
- 1 avocado
- Salt and pepper, to taste
Instructions
- Wash and dry the sweet potato and wrap it in foil.
- Bake at 180°C (350°F) for 40 minutes (timing depends on size). It should be soft.
- Peel the avocado.
- Pour boiling water over the spinach, then blend it with the cream cheese, a couple of garlic cloves and olive oil. Season with salt and pepper.
- Cut the sweet potato open lengthwise without going all the way through, spoon in the cheese sauce and grate the avocado over the top.
- Tip: chill the avocado briefly in the fridge to make it easier to grate into beautiful shavings.
Tips
- Choose sweet potatoes of similar size so they bake evenly.
- Blend the green sauce until completely smooth for the prettiest color.
- For more fresh, vegetable-forward ideas, take a look at Serious Eats.
Nutrition: Per 100 g: 181 kcal, protein 5 g, fat 4 g, carbs 3 g.