Recipe: Baked Sweet Potato with Spinach and Cheese

Every week, Yvette van Boven creates an oven recipe for Volkskrant Magazine. More than ninety of these oven recipes have been compiled in the third volume of De grote oven van Van Boven.

This time: baked sweet potato. Veggie or not, this recipe is everything you need to replenish your vitamins after all the sweets and biscuits of the past (and coming) weeks.

Here’s how to make it:

1. Preheat the oven to 200 °C.

2. Place the potatoes on a baking tray lined with parchment paper and bake them for about an hour. Depending on the size of the potatoes, they should be nicely baked. If you can pierce them effortlessly with a small knife, they are done.

3. Halve them and use a spoon to scoop out most of the potato, leaving a little border. Set the potato flesh aside. Fry the spinach in a little olive oil, deglaze with lemon juice and squeeze out as much moisture as possible. Finely chop.

4. Mix the chopped spinach with the sweet potato flesh and season with grated lemon zest, paprika, cayenne pepper, salt and pepper. Fill the skins with the mixture again and return them to the baking tray. Sprinkle with cheese.

5. Return them to the oven for another 10 minutes or so, until they are thoroughly heated and the cheese has melted.

6. Serve with sour cream and coriander sprinkled over the top.

Also read:

• Recipe: bratwurst with sweet potato, quinoa and spinach
• Feta versus salad cheese
• Super-healthy spinach and pumpkin bowl