1 sweet potato per person
salt, to taste
olive oil
Filling (feel free to make extra; this spinach is addictive!):
1/2 yellow onion, chopped
Salt and pepper, to taste
olive oil
1-2 cups fresh spinach, leaves roughly chopped
Pinch of nutmeg
2 ounces goat cheese (chevre)
Meanwhile, in a saucepan over medium heat, saute the onion in some oil, and season with salt and pepper. After a few minutes, when the onion has softened, add the spinach and cook just to wilt. Lower the heat and add the cheese and the nutmeg, until the cheese melts into a beautiful, creamy sauce. Now cut a slit in the top of each potato and carefully push on the top and bottom end to make a little pocket. Fill aforementioned pocket with the spinach mixture, and enjoy immediately!