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Spinach and Cranberry Loaded Sweet Potatoes


2 people

Recipe Card


  • 2 medium sweet potatoes
  • 2 teaspoons olive oil, divided
  • 2-3 cloves garlic, minced
  • 2 cup fresh spinach
  • 1/2 tablespoon butter or coconut oil
  • ⅓ cup chopped walnuts (optional)
  • 2-4 tablespoons dried cranberries
  • Salt and pepper to taste


Preheat the oven to 400 degrees. Wash and dry sweet potatoes, then prick the skin a few times on all sides with a fork. Use 1 teaspoon of olive oil to lightly coat the skin, and bake for one hour in the preheated oven, or until soft all the way through. (Sweet potatoes ooze sugar as they bake, so make sure to wrap your potato in foil or place something on the rack below to catch any drippings).

When the sweet potatoes are 10 to 15 minutes from being finished, saute the spinach with remaining olive oil and garlic over medium heat for 1-2 minutes, or just until the garlic becomes fragrant and slightly soft. Add the spinach (1 large handful, or about 1 cup packed) to the skillet. Season lightly with salt and pepper. Continue to saute until the spinach is wilted (2-3 minutes).

When potatoes are finished, slice it open from end to end and lightly mash the insides. Add about a ½ tablespoon of butter or coconut oil to the inside of the potato then season lightly with salt and pepper, if desired. Top with spinach and dried cranberries. Serve hot!

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