Stuffed Sweet Potatoes with Spinach, Mushroom, & Feta

Ingredients

• 6 large sweet potatoes
• 2 Tbsp butter
• 1 (16-oz) pkg sliced mushrooms
• 1 cup chopped onion
• ½ tsp garlic salt
• 2 Tbsp olive oil
• 1 (5-oz) pkg baby spinach
• 1 cup crumbled feta cheese

Instructions

1. Pierce each potato 8 to 10 times with a fork. Wrap individually in damp paper towels, and arrange potatoes in microwave.
2. Microwave at HIGH 10 minutes or until potatoes are soft, turning potatoes after 5 minutes. Cool slightly, and cut potatoes in half lengthwise, cutting to but not through other side. Top each with 1 tsp butter.
3. Meanwhile, cook mushrooms, onion, and garlic salt in hot oil in a large skillet over medium-high heat 6 minutes or until tender. Stir in spinach; cook 1 to 2 minutes or until just wilted.
4. Fluff potatoes with a fork. Spoon mushroom mixture over potatoes. Sprinkle with cheese.

Side Dish Ingredients

• ¼ cup olive oil
• 2 Tbsp apple cider vinegar
• 2 tsp honey
• ¼ tsp kosher salt
• 2 (10-oz) pkg shaved Brussels sprouts
• 2 tart apples, thinly sliced
• ¾ cup chopped walnuts
• ¼ cup unsweetened dried cranberries

Side Dish Instructions

1. Whisk together oil, vinegar, honey, and salt in a large bowl. Add remaining ingredients; toss.

Nutritional Information