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Combine your leftover ham with spinach and cheese to make delicious gluten-free stuffed sweet potatoes that the whole family will love!
Begin by preheating the oven to 350F. Clean potatoes and poke each several times with a fork.
Place potatoes on a lined baking sheet and bake on center rack for 45 to 50 minutes until tender (they don't have to be 100% cooked at this point as you will continue baking them later but tender enough to cut and scoop out most of the insides).
NOTE: This step can be done in advance (up to 3 days).
While potatoes are cooking, cut the leftover ham into 1/4" cubes and chop baby spinach.
Heat a large skillet over medium heat. Once hot, add olive oil and then chopped spinach.
Add salt, pepper and garlic powder and saute spinach 3 to 4 minutes, until wilted. Drain excess liquid and transfer to a mixing bowl. Add chopped ham and 4 ounces of the shredded cheese (save the other 4 ounces for the topping!). Set aside until sweet potatoes are cooked and ready to be scooped out.
Remove cooked sweet potatoes from oven (leave oven on) and use a paring knife to cut an oval on the top about 3/4 of the way deep into the potato, essentially making a "potato boat" or shell to be stuffed.
Transfer the cooked potato insdies (scooped out of each potato) to the bowl with the ham, cheese and cooked spinach.
Mix filling well and stuff 1/4 of filling into each potato "shell", packing tightly.
Top each stuffed potato with 1 ounce of the leftover shredded cheese mixture and place back into the oven for 20 minutes or until filling is heated through and cheese is melted. If desired, broil for the last 2 to 3 minutes to brown cheese. Remove, allow to cool for 3 to 4 minutes, serve and Enjoy!
Recipe courtesy of Alyssa Brantley | EverydayMaven
Please note that the nutrition information provided for this recipe is for the recipe EXACTLY as written with the ingredients specified. If you make any modifications or substitutions, you will need to recalculate the recipe to generate accurate nutritional information.