Mediterranean Stuffed Sweet Potatoes

I am obsessed with the combo of artichoke hearts and sun-dried tomatoes so I am always trying to find a new dish to add them to! This is definitely my favorite recipe so far! I can't wait to make this again. I had my leftovers for breakfast the next day because I couldn't wait for lunch:)

Meditterean Stuffed Sweet Potato Recipe

• 3 sweet potatoes (I used white sweet potatoes)

• 1 can of garbanzo beans, drained and rinsed

• 1 cup of artichoke hearts

• 1/2 cup sun-dried tomatoes

• 1/4 red onion

• 2 cloves of garlic, minced

• 1 handful of spinach

• 3 T hummus

• 1 T water

Preheat oven to 400 degree F. Scrub and dry your potatoes. Poke with several holes using a fork. Bake for 45 minutes - 1 hour depending on the size. (Should be soft and liquid coming out of the holes you poked).

While baking, add half of the garbanzo beans to a food processor along with the artichoke hearts, sun-dried tomatoes, and red onion. Pulsate a couple times. Add the items from the food processor into a saucepan, along with the rest of the garbanzo beans, and garlic. Sauté with a bit of water for about 10 minutes. Add the spinach and sautéed for about 4 more minutes. Turn off the heat and cover until ready to serve.

In a small dish, add the hummus and water. Stir. Add a little more water until desired consistency for the sauce. Should be creamy but thin enough to drizzle over potatoes.

Once potatoes are done cooking, slice open and mash the inside of the potato a little bit to make room for the stuffing.

Stuff the potatoes then drizzle with the hummus. Enjoy:)

*I recommend doubling the recipe so you will have some leftovers:)

Here's a picture of me enjoying my potatoes with my cat! Do you spy her??? :)