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.
Verdict:
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
Ingredients:
- 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
- honey
Directions:
- 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.
What's for Dinner Moms? 
Thank you!
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It’s so nice of you to help your mother this way!
I’ve found out that many people who don’t like fish do like seafood, especially shrimps. Maybe a simple shrimp dish, with some garlic, olive oil, and some vegetables could also be an option. For less expensive and easy preparation option, frozen peeled and deveined ones can be used. They thaw and cook so quickly. Hope it helps. 🙂
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Thank you so very much for the suggestion. I will need to give it a try!
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Loved your recipe
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Thank you so much!
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A really yummy looking meal.
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Thank you!
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We did something like these last week but scooped them out into ramekins for the second time in the oven, they turned out really cute!
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What a great idea! Thanks.
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Yum, yum! I’m saving this one!
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Thank you! Hope you like it.
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This would make a nice side dish for Thanksgiving, Marci. Glad your mom is doing much better.
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Yes! Great idea.
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Your inspiration!
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Creamy and crunchy! looks yummy
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Thanks! Yes, I needed to add texture to give it some “tooth” so my family would feel like it was a real meal. They need to chew.
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hahaha I love that!
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Oooh! Love this.
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I love sweet potato and this sounds so good I am actually going to have some tomorrow for lunch at work. Thank You.
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Thank you! Hope you enjoy it!
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