This recipe puts a new spin on the old baking potato recipe, combining sweet potatoes with spinach and coconut milk. It seems like a lot of work, but it is so worth it! Extra delicious!
Twice Baked Sweet Potatoes
4 sweet potatoes
2 TBSP olive oil plus more to rub on the potatoes
2 cloves garlic, minced
1 tsp curry powder
1 lb fresh spinach, rinsed with stems removed
1/3 c. unsweetened coconut milk
Heat oven to 400. Rub each potato with a little oil. Place on foil-lined baking sheet and bake for one hour or until a skewer slides through easily. Allow potatoes to cool for 10 min. Increase oven temp to 450. Heat the 2 TBSP oil in a pan over medium heat. Saute garlic until soft. Add curry powder. Add spinach. Cook until spinach is wilted. Set mixture aside. Using a towel to hold the hot potatoes, halve lengthwise. Scoop out flesh leaving enough of a rim for a sturdy "bowl". Continue with all potatoes. Arrange empty potatoe shells. Mash sweet potatoes with the coconut milk. Add the spinach mixture. Spoon the filling back into the shells. Bake at 450 for about 15 min or until filling is firm and lightly crisped. Let cool for about 5 minutes before eating.
Not sure what to do with the rest of the coconut milk from the can? Combine with equal parts rice and cook as usual for super quick and easy coconut rice!