(serves 3-4)


3 medium-sized sweet potatoes

2 tsp. Milford Spice Moroccan Rub

1 cup fresh spinach 

1 tbs. salted butter

¼ cup pine nuts

¼ shredded cheddar cheese 

¼ bunch cilantro (for garnish)

Sour Cream (topping)


  1. Pre-heat the oven to 375 degrees F
  2. Lightly scrub the sweet potatoes under cold running water. Place the potatoes on a roasting tray and bake until tender (about an hour)
  3. While potatoes bake, toast pine nuts on stove top (2-3 minutes)
  4. Remove potatoes from the oven and allow to cool slightly, and then cut in halves and scoop potato flesh into separate bowl
  5. Add the potato flesh, butter, cheddar cheese, Milford Moroccan Rub to mixer and stir at high speed
  6. Combine the toasted pine nuts, fresh spinach, and potato mixture then fill potato skins
  7. Baked at 375 degrees F for about 10 minutes 
  8. Serve with a dollop of sour cream and garnish with fresh cilantro 

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