Double Baked Spinach & Artichoke Sweet Potato

by Alanna Sucher August 23, 2021

1 medium size sweet potato

2 cooked artichokes chopped roughly (I used canned)

1 cup spinach chopped roughly

1 tablespoon olive oil

2 cloves garlic minced

1 tablespoon vegan mayo ( I use Follow Your Heart Brand) OR coconut yogurt (I use Cocojune)

1/2 teaspoon onion powder

1 teaspoon dried parsley

Sea salt and black pepper to taste

Preheat oven to 400.

Roast potato in roasting pan lined with parchment paper for 1 hour.

While potato is roasting, saute chopped artichoke and spinach in olive oil and sea salt. Saute until spinach is wilted and artichoke is slightly browned.

Add cooked spinach and artichoke to small bowl and allow to cool for 10 mins. After 10 mins, add vegan mayo (or yogurt), garlic, and seasonings to bowl and mix well.

Once potato is done cooking, slice in half lengthwise and allow to cool for 5-10 mins. Scoop out inside of potato, making sure to keep the outside in tact, and add to bowl with spinach and artichoke mixture. Using a fork or potato masher, mash ingredients together. Use a spoon simultaneously to ensure proper mixing and add sea salt to taste. After all is properly mixed, add potato mixture back to each potato skin and place back in oven for 10-15 mins (until top gets a nice crisp).