Mushroom & Spinach Stuffed Sweet Potatoes

4

Ingredients

• 4 sweet potatoes
• 4 cups cremini mushrooms, chopped
• 2 cloves garlic, finely chopped
• 1 tablespoon coconut oil
• Salt, to taste
• 1 tablespoon balsamic vinegar
• 1 tablespoon almond butter
• 1 tablespoon lemon juice
• 4 cups baby spinach

Directions

1. Preheat oven to 425 degrees F.
2. Use a fork to poke each sweet potato a few times. Wrap each sweet potato in aluminum foil. Place in the oven to bake for 45 minutes. Remove from the oven. Keep the sweet potatoes in the foil.
3. About 10 minutes before the potatoes are finished baking. Add cremini mushrooms, garlic, coconut oil, and pinch salt to a skillet. Bring to medium heat and cook for 10 minutes, stirring frequently.
4. Whisk together balsamic vinegar, almond butter, and lemon juice in a small bowl. Pour the mixture into the skillet. Continue cooking until the mushrooms are browned. Then add the baby spinach and cook for 2-3 minutes, until wilted.
5. Unwrap the sweet potatoes and slice open down the middle. Fill the sweet potatoes with the mushrooms and spinach. Enjoy!