A simple recipe that requires little work and can be modified in many ways. If desired, just add some ground beef or chickpeas to the filling or any other ingredient of your choice.
Preheat the oven to 180°C/350°F convection or 200°C/400°F with a non-convection oven.Wash the sweet potatoes thoroughly and prick all over with a fork. Either wrap the potatoes in tin foil or place them directly on a baking tray and bake int he oven for 45 minutes. Very thick potatoes probably need a bit longer, therefore add some extra 15 minutes
Filling (start preparing after those 45 minutes)
Peel and finely dice the shallot and garlic. Heat a pan with olive oil and sauté the garlic and shallot cubes over medium heat until translucent. Meanwhile, wash the spinach thoroughly, drain and chop it roughly.
Add the spinach and stir until it has wilted. Crumble the feta and add it to thes pinach along with the cream cheese. Season with pepper and chili to taste and let the sauce thicken for a minute or two over low heat, then remove from the stove.
Stuff the Sweet Potatoes
Remove the sweet potatoes from the oven and make a cut in the middle, carefully push the potatoes open. Scoop out a tiny bit of flesh (and use elsewhere**) and loosen the remaining pulp with a fork. Spread the stuffing over both potatoes and put them back in the oven for 8 minutes.
Notizen
*Alternatively use 500 grams of frozen leaf spinach instead of fresh one. It' important to let it thaw first and then squeeze out the liquid with your hands. Also make sure to add feta when the excess liquid in the pan has evaporated.**The leftovers can be also used for my low-calorie brownie recipeApproximate nutritional values per serving: