Baked sweet potatoes are rich in flavor; this recipe delivers more taste with a kick provided by stuffing them with pepper, sun-dried tomato and spinach which imparts an elevated taste that everyone yearns for. The recipe requires less than 10 accessible and common ingredients! Pepper, sun-dried tomato and spinach stuffed sweet potatoes are a great source of potassium, an ideal dinner to help us relax. The recipe is a healthy and practical work and school lunchbox idea. And it is gluten free!
| Prep Time | 10 minutes |
| Cook Time | 80 minutes |
| Servings |
4
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Ingredients
For the baked sweet potatoes
- 4 sweet potatoes
- 1/2 cup olive oil Greek extra virgin
- 1 tablespoon salt
- 1/2 tablespoon ground black pepper
For the filling
- 8 green peppers cubanelle
- 10 sun-dried tomatoes
- 50 grams spinach leaves, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons olive oil Greek extra virgin
Ingredients
For the baked sweet potatoes
For the filling
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Instructions
For the baked sweet potatoes
- Preheat oven to 200°C. Wash all potatoes.
- Rub each potato with a thin layer of olive oil and sprinkle with salt and pepper. Make a slit lengthwise end-to-end across the top.
- Place parchment paper on a baking sheet. Place the sweet potatoes. Bake 45'-60' until you can pierce them easily with a knife. Baking time may vary depending on the size of the sweet potatoes. Remove them from the oven and let them cool for a few minutes.
For the filling
- Wash the peppers. Remove the stems and seeds and cut julienne strips. Cut the sun-dried tomatoes with kitchen scissors.
- In a large, deep skillet sauté the julienned peppers with some lukewarm water over medium heat for 3'-5' until they are soft. Pour extra water if needed. Add the sun-dried tomatoes and the spinach, season with salt and ground black pepper, pour the olive oil. Stir gently and remove from heat.
Final Touches and Baking
- Once cooled, transfer the sweet potatoes to a baking sheet lined with parchment paper. Spoon the filling into shells
- Preheat oven to 180°C and bake 15'.
Recipe Notes
Pepper, sun-dried tomato and spinach stuffed sweet potatoes