Recipe by: Penn State Nutritional Sciences
Ingredients:
- 2 medium sweet potatoes
- 1 tsp canola oil
- 1 (5-ounce) bag baby spinach
- 1 onion, finely diced
- 1 bell pepper, finely diced
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 1/4 tsp crushed red pepper
- 1⁄2 c shredded cheddar cheese
- 2 Tbsp olive oil
Directions:
- Preheat oven to 400 ̊F.
- Using a fork, poke holes all around the potato.
- Microwave sweet potatoes for 5-7 minutes.
- Sauté vegetables over medium heat in a frying pan with olive oil, salt, and pepper.
- Cut potato half-way through and place cooked vegetables on top of potato.
- Cover with cheese and place in the oven for 5 minutes until cheese is melted and starting to brown.