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Ruth Ward's Stuffed Sweet Potato and Spinach

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I've always liked trying new recipes, so I stepped out of the box and came up with my own. Sweet Potatoes and Greens are a perfect marriage. I think you'll really enjoy this dish, it will make the perfect addition to your holiday table.

Ruth Ward's Stuffed Sweet Potato and Spinach

  • Servings: 4


  • 4 sweet potatoes
  • 2 lbs fresh spinach, chopped
  • Olive oil
  • 3 cloves garlic, thinly sliced
  • Butter
  • Crumbled bacon (optional)
  • Salt and pepper, to taste
  • Red pepper flakes (optional)


  1. Bake sweet potatoes till soft to the touch, about 40 to 45 min.
  2. Add some olive oil to a sauté pan on medium heat. Add garlic. Cook for 3 to 5 minutes, no longer.
  3. Add the chopped spinach a little at a time, stirring constantly till wilted and tender.
  4. Add salt and pepper to taste, optional red pepper flakes or a little jalapeno juice, it gives it a kick.
  5. Split the warm potatoes, mash the insides, adding the butter salt and pepper to taste... then put a heaping amount of spinach on top of each potato, go for broke and add a little bacon.
  6. Serve this to sweet potato lovers and watch them smile.

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