Looking for a tasty side dish to serve alongside your main course? Try these delicious twice baked sweet potatoes! These potatoes are a flavorful and nutritious option that are sure to be a hit with your family or guests.

To start, rinse your sweet potatoes with cool water and place them on a baking sheet. Drizzle them with oil and sprinkle with salt before baking them in the oven until they are fork-tender. Once they're done, cut a 3-inch slit in the top of each potato and scoop out the insides, being careful to reserve the skins.

Next, combine the potato insides with some flat leaf spinach, dried cranberries, black pepper and more salt to taste. Mix everything together well and divide the mixture into four portions, spooning each portion back into the reserved skins. Finally, top each potato with some crumbled honey goat cheese and bake them for an additional 10 minutes, or until the cheese has melted.

The result? A perfectly balanced side dish that's equal parts sweet and savory. The natural sweetness of the sweet potatoes pairs perfectly with the tanginess of the goat cheese and the slight tartness of the dried cranberries. The spinach adds a pop of green and a healthy dose of nutrients, while the black pepper provides a subtle kick of spice.

These twice baked sweet potatoes are a great addition to any meal, whether you're serving them alongside grilled chicken, roasted pork or even a hearty vegetarian dish. Plus, they're easy to make and can be customized with your favorite toppings, such as crispy bacon, chopped green onions or crunchy nuts.

So why not try making these twice baked sweet potatoes for your next dinner party or family gathering? They're sure to be a crowd-pleaser that everyone will love!

Prep Time:  5 minutes   |    Cook Time:  1 hour   |    Total Time:  1 hour, 5 minutes   |    Servings:  4

Ingredients:

• 4 large sweet potatoes
• 1 tablespoon  Carlini  Vegetable Oil
• 2 tablespoons  Stonemill  Iodized Salt, divided
• 9 ounces  Little Salad Bar  Flat Leaf Spinach
• 6 ounces  Southern Grove  Dried Cranberries
• 2 teaspoons  Stonemill  Ground Black Pepper
• 4 ounces    Emporium Selection    Honey Goat Cheese, crumbled

Directions:

1. Preheat oven to 350°.
2. Rinse potatoes with cool water. Place on a baking sheet and drizzle with oil and 1 tablespoon salt. Bake for 45 minutes or until fork tender.  
3. Cut a 3-inch slit in top of each potato and scoop insides into a medium-sized bowl, reserve skins. Mash together with spinach, dried cranberries, pepper and remaining salt. Divide mixture into four portions and spoon into reserved skins.
4. Top with crumbled goat cheese and bake for 10 minutes or until cheese has melted. Top with bacon, green onions, or nuts if desired.

Recipe Courtesy of Chef Alyssa, ALDI Test Kitchen