This was a hit in our house, twice baked sweet potato…..
What you need:
2 Sweet potatoes
Non-fat Greek Yogurt
Cut your potatoes in half and put them back together, wrap in foil. Bake at 425, pierce them with a fork and if it feels soft all the way through, then they are done!
Next, allow them to cool to the touch. After cooling, carefully spoon the filling out and place in a bowl with 2 cups of raw spinach, 1/2 cup of Greek yogurt, and a little sprinkle of s&p. Stir everything together and place back into the sweet potato shell, top with cheese and broil until cheese is bubbly and melted.