Ingredients:

  • 4 medium sweet potatoes (approx. 2 lbs / 900g)
  • 2 tbsp avocado oil
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • 2 cups baby spinach (150g)
  • 1 cup shredded sharp cheddar cheese (150g)
  • ¼ cup Greek yogurt (60ml)
  • 2 scallions, thinly sliced (20g)
  • 1 tbsp lemon juice (15ml)

Instructions:

  1. Preheat your oven to 425°F (218°C).
  2. Scrub the sweet potatoes clean and pat them completely dry.
  3. Use a fork to prick each potato 5-6 times to allow steam to escape.
  4. Rub the avocado oil evenly over the skin and sprinkle with salt and pepper.
  5. Place potatoes directly on a baking sheet and bake for 45-50 minutes until the skin is mahogany-colored and the center is soft.
  6. While potatoes roast, sauté the baby spinach until wilted and stir in the lemon juice.
  7. Slice the baked potatoes lengthwise down the center and fluff the interior with a fork.
  8. Fold the sautéed spinach and shredded sharp cheddar into the hot potato until the cheese melts.
  9. Top each serving with a dollop of Greek yogurt and freshly sliced scallions.