STUFFED SWEET POTATOES WITH SPINACH, MUSHROOM, AND FETA

1. Choose the right sweet potatoes: Select sweet potatoes that are high in moisture and have a sweet, nutty flavor.
2. Don’t overbake: Bake the sweet potatoes until they’re tender, but still slightly firm.
3. Use fresh spinach: Fresh spinach has a milder flavor and a more vibrant color than frozen spinach.
4. Add some heat: Add some red pepper flakes or diced jalapeños to give the filling a spicy kick.
Nutritional Information (per serving)
Calories: 400-450
Protein: 15-20g
Fat: 20-25g
Saturated Fat: 5-7g
Carbohydrates: 40-45g
Fiber: 5-7g
Sugar: 5-7g