Stuffed Sweet Potato
What You Will Need
Ingredients
- 4 medium sweet potatoes
- ½ Tbsp. olive oil
- 1 clove garlic, chopped
- 6 cups baby spinach
- 1 cup cooked quinoa
- ¼ cup pecans
- ¼ cup dried cranberries
- 1 oz. feta cheese, crumbled for topping
Seasoning
- 1 Tbsp. Lee Kum Kee Lemongrass Chili Hoisin
- salt and pepper to taste
Made with
Lee Kum Kee products
How to make it
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Preheat oven to 400 ºF.
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Slice sweet potato in half lengthwise, but not all the way through and place them face down on a lined baking sheet.
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Roast for 30-40 minutes until soft. While potatoes are roasting add olive oil to a pan and cook down the chopped garlic for 2-3 minutes and then toss in the spinach.
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Cook down for another few minutes until spinach is wilted.
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Add in the cooked quinoa, chopped pecans, dried cranberries, Lee Kum Kee Lemongrass Chili Hoisin Sauce and salt and pepper to taste. Then stir it all together.
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Let sweet potatoes cool before scooping them out. Once cooled, place a heap of the quinoa mixture into the middle of each sweet potato. Do this for each of them until you’re out of quinoa. Top with feta cheese.
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