I've been a huge fan of cooking my potatoes in my crock pot for a good while now. It's a trick that I picked up a few years back and tend to use it when I'm feeling particularly lazy; being slammed by another good storm this week, I was just that. When it rains, it pours.
So, I decided to use this crock pot trick once again with making these amazing stuffed sweet potatoes. What I like most about cooking my potatoes this way is that they are entirely hands off, they don't really get 'over done' or 'under done', and I don't have to heat up my house with the oven being on.
Since I wanted to keep these sweet potatoes stuffed with good stuff, I used my own homemade pesto, plenty of fresh baby spinach, and of course cheese. Don't skip the cheese here either! The tang of the feta works in tandem with the sweet potato to give a perfect bite. A little sweet and a little sassy.
Also, I wouldn't worry too much if you go over on the cooking time with these. Mine sat on high for the better part of the whole day and turned out perfectly well still. Just be sure that there is enough water at the bottom of the crock pot so that it doesn't run out. My mom learned the hard way that a crock pot tends to need liquid to some extent.
My sweet potatoes were pretty large, and being that they were already basically a meal in themselves, I merely paired them with some skewered grilled steak and called it a day. These stuffed potatoes would be great alone as a lunch or light dinner too. Either way, you can't really go wrong!
Pesto, Spinach & Sun Dried Tomato Stuffed Sweet Potato
Servings: 2 • Size: 1 Sweet Potato • Calories: 242.9 • Fat: 8 g • Carb: 36.8 g • Fiber: 5.5 g • Protein: 7.7 g • Sugar: 2.8 g • Sodium: 484.5 mg
2 Medium Sweet Potatoes
1 C. Baby Spinach
1/4 C. Sun Dried Tomatoes, Diced
2 Tbsp. Light Pesto (I used my Skinny Spinach & Basil Pesto)
2 Tbsp. Reduced Fat Feta Cheese Crumbles
Wash well and pierce the potatoes all over with a fork.
Wrap the potatoes in foil and add about 1/2" of water to the bottom of a crock pot; place the foil wrapped potatoes into the crock pot.
Cover and cook on low for 6-8 hours or on high for 4-6 hours, or until tender.
Once done, remove the potatoes from the crock pot and allow to cool slightly.
Split the potatoes open and stuff each with 1/2 c. baby spinach, 2 tbsp. sun dried tomatoes, 1 tbsp. pesto and 1 tbsp. feta cheese.
Enjoy right away!