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Go60 YUM - recipes and the joys of dining
Share your recipes November 2013

Rainbow Kitchen

Twice Baked Sweet Potatoes

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(Serves 2)

2 Sweet Potatoes

2 tsp. orange juice

¼ tsp. cinnamon

2-3 tsp. butter

¼ cup chopped onion

2 cups fresh spinach (or chard leaves)

1 clove finely chopped garlic

Bake unpeeled sweet potatoes until soft. Split in half lengthwise, scoop out pulp, place in bowl and add orange juice and cinnamon. Melt butter in a pan, add chopped onion and cook a couple of minutes until tender. Stir in chopped fresh spinach or chard leaves and cook until wilted. Add garlic and cook for 30 seconds. Add to seasoned pulp and fill the potato shells with mixture. Bake 15 minutes at 425. Enjoy a nutritious staple elevated beyond the ordinary.


Allison's Article:

Thankful for Orange for the Holidays


Allison St. Claire loves to dream about, study, grow, play with, prepare and ultimately enjoy eating great food.

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