Stuffed – Bake the sweet potatoes in the oven until soft. Remove from the oven and top with fresh spinach and sun-dried tomatoes that you’ve sautéed in a pan. Add black beans, drizzle with olive oil, season with salt and pepper, and bake for a 5-10 more minutes.
Salad – Cut the sweet potatoes into chunks, toss in olive oil, season with salt and pepper. Bake for 30 min, stirring occasionally. Combine with spinach, feta cheese and pomegranate arils. Serve!
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