Today's Foodie File has it all. It's delicious without being complicated and healthy without sacrificing taste...a next level baked potato if you will. Nina whipped these up with dinner last night and I was quite honestly blown away by how tasty they were. Never in a million years would I have thought to put these flavors together but it turned out to be such a balanced recipe...every ingredient complimented the next perfectly. Put this one in your back pocket cause it's a keeper.
2 sweet potatoes
1/2 cup diced onions
2 cups spinach
Salt and pepper to taste
Preheat oven to 400 degrees, then pierce sweet potatoes with a fork and cover with foil. Bake for 1 hour (word for the wise: you may want to put a cookie sheet on the bottom oven rack...the chance of leak-age is high).
Saute onions until tender, then add spinach and season to taste. Cut and dice your avocado and pile one half on each sweet potato. Generously squeeze lemon over avocado and add a pinch of cayenne pepper and salt. Top with your sauteed onion and spinach and dig in!