Stuffed sweet potatoes are everywhere and I am here for it.  Take something I already love on its own (sweet taters) and stuff it with even more delicious things?

Yes. Please. 

This has become one of my new favorite meals because it is so freaking easy.  I usually make the filling and bake the sweet potatoes during my weekly meal prep so come dinner time during the week all I have to do is stuff the sweet potatoes and heat them back up.  Easy peasy.

Oh and this stuffing is super versatile.  It’s a lot like my Tuscan Stuffed Spaghetti Squash.  I like using the same thing in a few meals because it cuts down on work and saves me time and money.  All good things in my book.

Now, let’s get to stuffing sweet potatoes.  Wow, that sounded WAYYYY dirtier than it actually is…

Spinach Artichoke Stuffed Sweet Potatoes- serves 2-4  

Nutrition for sweet potato: Calories: 198 Total Fat: 3.91g Carbs: 38.29g Fiber: 6.34g Protein: 3.65g

Nutrition for filling (about 1/4 cup per serving): Calories: 42 Total Fat: 1.61g Carbs: 4.71g Fiber: 2g Protein: 2.23g 

• 2-4 sweet potatoes, about 1 pound each
• 1 can artichoke hearts, drained and rinsed
• 1 package frozen spinach, thawed
• 4-5 sun-dried tomatoes, soaked in warm water for 15 minutes and sliced
• 1/4 cup pumpkin seeds
• 1/2 cup onion, diced
• 2 cloves garlic, minced
• juice from 1 lemon
• 1 tsp sea salt
• 1/4 black pepper

1. Preheat the oven to 400.  Rinse and dry each sweet potato and rub with a little coconut oil.  Sprinkle with sea salt and wrap tightly in tinfoil.  Place the sweet potatoes in the oven right on the rack and bake for 30 to 45 minutes.  Remove and let the potatoes cool completely. ** Lower oven to 375.
2. Meanwhile, make the filling.  Place the sliced sun-dried tomatoes, pumpkin seeds, and artichokes into a blender or food processor.  Pulse a few times until things are broken up.
3. Saute the onions and garlic in a small skillet over medium-high heat until soft.  About 5-7 minutes.  Add to the food processor.
4. Add the thawed spinach, lemon juice, salt, and pepper to the food processor.  Pulse everything until it’s well combined.***
5. Remove the foil from the sweet potatoes and slice in half but don’t totally separate the two sides.  Scoop a little of the flesh off each side of the sweet potato and place on the bottom of the potato.
6. Fill each sweet potato with about 1/2 cup of filling.  Place the filled sweet potatoes on a baking sheet and warm up in the oven for about 15 minutes.  Remove and drizzle each sweet potato with sour cream or this dressing. 

**At this point you can store the baked and cooled sweet potatoes in the fridge until you’re ready to use them.

***You can also store the filling in the fridge for about a week.  If you do this after you fill the potatoes cook in the oven for 30 minutes instead of 15 minutes or until heated through.