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    Spinach Artichoke Stuffed Sweet Potatoes

    This Spinach Artichoke Stuffed Sweet Potatoes recipe is everything you love, combined in a way you didn’t think was possible.

    Spinach?  Artichokes?  Sweet Potatoes?

    Who doesn’t love these ingredients?

    Once you combine these ingredients, you are guaranteed to have a new favorite among your family.

    The yummy taste of sweet potatoes and chicken, combined with the some of the most anti-inflammatory ingredients, then oven baked with melted, non-dairy cheese, you not only will have to wipe the drool off your mouth from the amazing taste, but you will be excited over how healthy it is!

     

    Spinach Artichoke Stuffed Sweet Potatoes

     

     

     

    It’s FALL!!!!!

    That means sweet potatoes, pumpkins, and cranberries are EVERYWHERE.

    And we are dedicating this time to bring you recipes with just those things in them.

    I’m going to be honest.  A few years ago, you couldn’t get me to even touch any of these food items.

    People would go crazy over these flavors, and I didn’t get it at all.

    Until I started creating my own recipes with them.  Now I am a big fan.

    Why?

    Because the Apple Cranberry Walnut Salad I posted a couple weeks ago is probably the best salad I have ever had.

    Then I tried this sweet potato recipe and then had a bunch of internal arguments about getting seconds because it was so good.  Why the internal arguments?  Because I was full, but my taste buds wanted more.

    It was a whole dilemma.




    Health Benefits

    It may not look like it, or taste like it, but this meal is healthy!

    First, we used sweet potatoes, which are the healthiest potatoes you can have due to more fiber, more antioxidants, and much higher in Vitamin A!  (I consider fiber rich and high antioxidant foods healthy.  Just so you understand what I mean by “healthier”)

    Then we used spinach, which I believe is the one thing every one of us should be eating every day (that and blueberries).  Spinach contains such a high count of antioxidants, that it is bound to help you, no matter what is ailing you.  It has also been linked to heart health, lowering blood pressure, and has pretty much every nutrient your body needs to survive in it (besides B12).

    The little known artichoke is just as amazing as spinach.  Loaded with antioxidants and disease fighting compounds, you know it is going to help with your inflammation.  Did I mention it is loaded with fiber?




    Tools to Make Spinach Artichoke Stuffed Sweet Potatoes

    9 x 13 Pyrex Glass Bakeware

    Small Saucepan

    Instant Pot (Optional)

     

    Other Similar Recipes

    You can usually save money buy buying ingredients in bulk and making other similar recipes!  Here are some you may like:

    Spinach Artichoke Pasta

    Anti-Inflammatory Berry Smoothie 

    Taco Chicken

    Anti-Inflammatory Soup

     

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    Spinach Artichoke Stuffed Sweet Potatoes

    Spinach Artichoke Stuffed Sweet Potatoes


    • Author: Ashly
    • Total Time: 1 hour 35 minutes
    • Yield: Serves 4 1x
    • Diet: Low Salt

    Description

    This Spinach Artichoke Stuffed Sweet Potato recipe is everything you love, combined in a way you didn’t think was possible. Once you make it, you are guaranteed to have a new favorite among your family. The yummy taste of sweet potatoes, combined with spinach artichoke sauce and chicken, then oven baked with melted, non-dairy cheese, you won’t have to worry about added inflammation when trying this dairy- free, low sodium meal.


    Ingredients

    Scale

    2 Sweet Potatoes

    5 oz Spinach

    14 oz Artichokes (chopped)

    1 lb Boneless Skinless Chicken Breast

    1 Garlic Clove (minced)

    1 1/4 cup of Unsweetened Plain Cashew Milk

    1 bag Daiya Mozzarella Cheese

    1 tsp Black Pepper


    Instructions

    1. Preheat oven 400 degrees
    2. Wrap each sweet potato in Foil
    3. Place in glass baking dish and place in oven once preheated for 70 minutes
    4. Cook the chicken (I use the Instant Pot, and set it on manual for 12 minutes, sealed)
    5. Once chicken in completed, take out to shred and set to the side (or place in fridge)
    6. Chop up artichokes and spinach and place in small sauce pan over medium heat
    7. Add garlic, black pepper, and cashew milk, and stir for about 10 minutes
    8. Add shredded chicken, stir for about 5 more minutes, then set to the side.
    9. Once sweet potatoes are done, take them out of oven, and unwrap them (please make sure you are wearing the oven mitts when removing foil!)
    10. Using a large knife, cut sweet potatoes in half and place them back in glass bakeware.
    11. Scoop out small section in middle of  sweet potato (optional)
    12. Scoop spinach mixture over sweet potatoes (It’s okay if you are messy with it!)
    13. Pour non-dairy cheese over top
    14. Place back in oven for 15 minutes
    15. Once done, let sit for a couple of minutes
    16. Enjoy!

    Notes

    • You may use regular in place of non-dairy cheese if your prefer, just please note nutritional changes
    • You can use frozen spinach, but may need to cook it longer
    • Prep Time: 10 minutes
    • Cook Time: 85 minutes
    • Category: Dinner
    • Method: Oven
    • Cuisine: American

    Nutrition

    • Serving Size: 1/2 potato
    • Calories: 396
    • Sugar: 4g
    • Sodium: 258mg
    • Fat: 12g
    • Saturated Fat: 6g
    • Unsaturated Fat: 2g
    • Trans Fat: 0g
    • Carbohydrates: 40g
    • Fiber: 8g
    • Protein: 31g
    • Cholesterol: 0g

    Keywords: sweet potato recipes, thanksgiving recipes, sweet potatoes, Potato recipes, fall recipes, dinner recipes, spinach artichoke recipes, non-dairy recipes

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