Gourmet Spinach and Butter Bean Stuffed Sweet Potatoes
2 large sweet potatoes
100g spinach
1 cup florets broccoli
1 can (400g), drained and rinsed white butter beans
2 tbsp greek yogurt
1/4 cup, grated parmesan cheese
1 tsp paprika
1/2 tsp cayenne pepper
1 tsp, dried dill
1 tsp lemon zest
2 tbsp, chopped chives
1 tsp (optional) truffle oil
2 tbsp (optional) toasted pine nuts
Preheat the oven to 200°C. Wash the sweet potatoes, poke holes with a fork, and bake for 45-50 minutes until tender. Allow them to cool slightly before handling.
In a skillet, sauté chopped spinach, broccoli florets, and drained butter beans until the vegetables are tender. Season with paprika, cayenne pepper, dill, and lemon zest. Cook for an additional 3-4 minutes to meld the flavors.
Slice the sweet potatoes lengthwise and gently fluff the flesh with a fork. Fill each sweet potato with the spinach and butter bean mixture. Top with a dollop of Greek yogurt and sprinkle with grated Parmesan cheese. Bake for 15-20 minutes until the toppings are golden and bubbly.
For an extra touch of luxury, drizzle truffle oil over the stuffed sweet potatoes. Alternatively, sprinkle with toasted pine nuts for added texture and flavor.
Garnish the stuffed sweet potatoes with additional chopped chives and a sprinkle of paprika. Serve hot and savor the decadent flavors of our Gourmet Spinach and Butter Bean Stuffed Sweet Potatoes.
For a more decadent twist, consider incorporating truffle oil drizzle over the stuffed sweet potatoes before serving. Alternatively, you can sprinkle with toasted pine nuts for added crunch and nuttiness.
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445
68g
23g
9g
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