Ingredients

Creamed Spinach-Stuffed Sweet Potatoes with Bacon

These baked spinach-stuffed sweet potatoes topped with crispy bacon are hearty and delicious and packed with energy-boosting vitamins.

Brain & Energy Boosters 

Spinach is rich in lutein, a powerful antioxidant that may help protect the brain from cell damage, which can cause cognitive decline. The fat in the coconut cream and bacon help your body absorb lutein. (Do make sure to look for bacon that’s free of added nitrates or nitrites.) Sweet potatoes are one of the best vegetable sources of choline, which, in some studies, boosted memory and cognitive ability, and they’re one of the complex carbohydrates that release glucose into your system slowly, providing sustained energy.

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Servings
4
Prep Time
25 min
Duration
55 min

Ingredients

  • 4 sweet potatoes
  • 1 tbsp avocado oil (TRY: Primal Kitchen Mayo with Avocado Oil)
  • ¾ tsp sea salt, divided
  • 3 1-oz slices bacon, no added nitrates or nitrites
  • ½ small yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 5 oz baby spinach, long stems removed, leaves chopped
  • ¼ tsp ground cayenne powder (TRY: Simply Organic Ground Cayenne Pepper)
  • 1 tsp arrowroot
  • 1 tsp cold water
  • 1 5.4-oz can coconut cream
  • ½ oz crumbled blue cheese, optional

Preparation

1. Preheat oven to 425ºF; line a large baking sheet with parchment. Rub potatoes all over with oil and season with two-thirds of the salt. Prick potatoes all over with a fork. Placed on prepared baking sheet and bake until tender and a knife inserted into potatoes slides in easily, 45 to 55 minutes. Let cool slightly.

2. Meanwhile, make spinach mixture: To a large skillet, add bacon; place on medium-low heat. Cook, turning occasionally, until golden and crisp, 7 to 10 minutes. Transfer to a plate. When cool, crumble bacon.

3. Pour off all but a large spoonful of fat. Increase heat to medium; add onion and garlic, sprinkle with remaining one-third of salt and cook, stirring occasionally, until tender and fragrant, 2 to 3 minutes. Add spinach; season with cayenne and sauté until wilted, about 1 minute.

4. In a small ramekin, mix arrowroot with water until dissolved. Stir coconut cream and arrowroot mixture into skillet. Increase heat, bring to a boil, then reduce heat and simmer until mixture has thickened, 4 to 6 minutes.

5. Cut potatoes open. Divide spinach mixture among potatoes. Sprinkle with bacon and blue cheese (if using). 

Make Ahead: Roast potatoes and make filling up to 2 days ahead; cover and refrigerate separately. Reheat and assemble before serving.)

Nutrition Information

  • Serving Size 1 stuffed potato
  • Calories 303
  • Carbohydrate Content 31 g
  • Cholesterol Content 7 mg
  • Fat Content 17 g
  • Fiber Content 6 g
  • Protein Content 6 g
  • Saturated Fat Content 10 g
  • Sodium Content 554 mg
  • Sugar Content 9 g
  • Monounsaturated Fat Content 5 g
  • Polyunsaturated Fat Content 1 g