Servings: 4
Ingredients
- 4 large sweet potatoes
- 2 tbsp olive oil
- 1/2 tsp salt to taste
- 1 shallot
- 1 clove garlic, minced
- 4 cups baby spinach
- 1 cup wild rice cooked according to package
- 2 tbsp fresh chopped parsley
- 2 tbsp fresh chopped basil
- 1 tsp minced chives
- 1 tbsp fresh lemon juice
- 1/4 tsp fresh ground black pepper to taste
Instructions
- Preheat oven to 350F.
- Coat the potatoes in 1/2 tablespoon of the olive oil and rub with 1/2 the salt.
- Lay on a baking sheet and bake for 1/2 hour.
- Remove from oven and prick with a fork, and put back in oven.
- Continue baking until potatoes are tender, about 45 more minutes.
- While the potatoes are baking, make the filling.
- Heat the remaining oil in a skillet over medium heat.
- Add the shallots and garlic and cook until soft.
- Add the spinach and cook until just wilted.
- Stir in the cooked rice and turn off the heat.
- Stir in the herbs, lemon juice, salt and pepper.
- When potatoes are done, split each down the middle.
- Stuff each with about 1/2 cup of the rice mixture and serve.
Tried this recipe?Let us know how it was!