This was another of the dishes that I made for my mother while we were there. I have decided that I need to try and make at least one dish a week that will help her with ideas for eating on her Mediterranean diet. They may not be purely foods from her diet but at least help her with ideas of things she may eat. She doesn’t eat fish but my father does so I am hoping to find fish dishes that she will at least consider tasting.
This dish was something that I made up from all the items I had bought to make spinach salads and the Mediterranean Quinoa bowls from yesterday (click for link to recipe) for my family.
My daughter and I really loved this. It was creamy, crunchy, and delicious! My mother and father liked it but it really was a stretch for them. They liked the sweet potatoes but my mother said she liked the potato part.
This is one of the recipes that you have to use your instincts for. I really used handfuls and guessing. As you are stirring it taste and adjust as necessary.
I made this as a main dish but it could also be made as a side dish.
Twice Baked Sweet Potatoes with Balsamic Glaze
- 4 large sweet potatoes
- extra virgin olive oil
- a couple handfuls of spinach
- Powdered garlic
- Salt and black pepper
- a handful of pecans
- 4 oz. goat cheese, divided
- balsamic vinegar
- Preheat oven to 400 degrees. Clean potatoes and poke holes in them before placing on rimmed baking sheet. Bake for about 45 minutes until potatoes are fork tender. Remove potatoes from oven and allow to cool slightly.
- Scoop out the flesh from the potatoes, into a bowl, leaving the skins intact.
- Mash the sweet potato flesh and 3 oz of the goat cheese with a fork until smooth.
- In a small skillet heat about one tablespoon olive oil. Add a couple handfuls of baby spinach, seasoned with garlic powder, salt, and black pepper until wilted. Remove spinach from skillet to bowl with mashed potatoes.
- Add pecans to skillet and toast for a few minutes.
- Add pecans to mashed potatoes. Stir all together until well blended.
- Refill potato skins. Add little pieces of the leftover goat cheese to the tops of the filled potatoes. Bake 5-10 minutes until heated through.
- In a small saucepan mix together balsamic vinegar (about a 1/4 cup) with a drizzle of honey. Stir over medium heat until reduced by about 1/2. Taste and adjust honey or vinegar to your taste.
- Remove potatoes from oven and drizzle with balsamic glaze. Serve hot as a meal or a side dish.