Cooking in the Lite

Sweet potatoes are packed with vitamin A, minerals, amino acids and are a goof source of fiber. They also help those that are avoiding carbs satisfy the texture that is sometimes missed when removing potatoes from your diet. The spinach adds even more vitamins and minerals to your diet.

This is a layered dish that kids of all ages like because it is naturally sweet and so simple to make.

• 2 Medium (5 to 6 inch) sweet potatoes - cooked and cut lengthwise in half
• 1 cup Fresh spinach leaves - washed and patted dry
• 1/4 cup Sliced almonds
• 1/4 cup Low fat, organic sour cream
• 1/2 tsp. Cinnamon
• 1/2 tsp. Nutmeg

Cooking Sweet Potatoes
Sweet potatoes can be baked in a 350 degree oven for 50 to 60 minutes or baked in the microwave on high for 15 to 25 minutes. If you chose the microwave you should monitor the potatoes after 15 minutes to make certain they are cooking all the way through. Wrap the potato in a damp paper towel and be sure to puncture the potato with a sharp knife to prevent unwanted explosions in the microwave.

Filling the Boats
Cut the sweet potatoes in half lengthwise and remove the meat of the potato from the skin being careful to reserve the boat created by the skin.

Place the potato meat in a medium mixing bowl.
Use a blender to mash the potatoes and add in 1 tbs. Sour cream, the cinnamon and nutmeg.
Blend until the consistency is creamy.
Line the boats (the potato skins) with spinach leaves.
Apply a layer of the sweet potato mixture on top of the spinach leaves.
Apply another layer of spinach leaves.
On top of that apply another layer of sweet potatoes.
Top with equal amounts of sour cream and sprinkle with the sliced almonds.

This serves 4 to 8 depending on the size of your appetite!

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