Loaded Vegetarian Sweet Potatoes
Loaded with Havarti cheese, creamed spinach, and garlic roasted lentils, these baked sweet potatoes really are the best ever.
Servings: 4 Servings
- 4 large Sweet Potatoes
- 3 tablespoons Olive Oil divided
- 2 cups Baby Spinach
- 1/4 cup Heavy Cream
- 4 ounces Havarti Cheese
- 1 cup Black Lentils cooked
- 3 Garlic Cloves minced
Preheat the oven to 475 degrees. Pierce each sweet potato a couple of times using a fork and then use 1 tablespoon of olive oil to coat the skin of each potato. Cover with foil and place in the oven to cook for 80 to 90 minutes (cook the lentils while the potatoes are baking).
With 15 minutes left for the sweet potatoes to cook, heat 1 tablespoon of the olive oil and the heavy cream in an oven-safe medium-sized skillet over medium heat. Add the spinach and toss to coat in the mixture. Cook until the leaves have wilted, remove, and set aside.
Add the remaining olive oil to the skillet and heat. Place the garlic into the skillet and cook for 1 minute or until it browns and becomes fragrant. Pour the lentils into the skillet and toss to coat with the garlic and oil. Cook for about 3 to 5 minutes.
Slice the potatoes open and use a fork to fluff the insides. Layer the havarti cheese on top and continue to layer with the creamed spinach and lentils.
Place the loaded potatoes into the skillet or on a rimmed baking sheet back into the oven to allow the cheese to melt all the layers together, about 2 minutes.
Serving: 1potato | Calories: 692kcal | Carbohydrates: 95g | Protein: 25g | Fat: 24g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 422mg | Potassium: 1269mg | Fiber: 21g | Sugar: 14g | Vitamin A: 50089IU | Vitamin C: 15mg | Calcium: 333mg | Iron: 6mg