Buffalo Twice-Baked Sweet Potatoes with Bleu Cheese Yogurt Sauce

For my second Super Bowl recipe, I decided to put a twist on some classic Super Bowl flavors. These twice-baked sweet potatoes are made with buffalo sauce, a little bit of cheese, spinach, and topped with a greek yogurt based bleu cheese sauce. This is definitely what I'm going to be eating while watching Bey slay the halftime show!

Buffalo Twice-Baked Sweet Potatoes with Bleu Cheese Yogurt Sauce

Makes 6 servings

Ingredients [for the sauce]

• 1/2 cup plain greek yogurt
• 2 oz. bleu cheese
• Juice from 1/2 lemon
• A few shakes of Worcestershire sauce
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• Salt & pepper to taste

Ingredients [for the potatoes]

• 4 sweet potatoes
• 1/2 cup buffalo sauce (I used Frank's RedHot Buffalo Wing Sauce)
• 1/2 cup plain greek yogurt
• 1/2 cup shredded mozzarella
• 1 tablespoon olive oil
• 4 cups fresh spinach
• 1/2 yellow onion
• 1 clove garlic, minced
• 2 tablespoons fresh chives, chopped
• Salt & pepper to taste

Directions

~ Always read through the ingredient list & full directions first. Do all of your cutting/chopping at the beginning -- it makes things much easier. For this recipe, that includes: onion, chives ~

1. Preheat oven to 375° F.
2. Blend together all ingredients for the sauce. Refrigerate for at least 30 minutes.
3. Bake sweet potatoes until tender but not mushy, about 45 minutes.
   ~ While the sweet potatoes are cooking...~
4. Heat oil in large pan over medium-high heat and sauté onion with salt and pepper until the onions start to become translucent, about 5 minutes. Reduce heat to medium-low and add the garlic and spinach. Cook covered for 5 minutes, stirring occasionally. Uncover and remove from heat.
5. When the potatoes are cool enough to handle, cut them in half length-wise and scoop out the flesh into a large bowl. Spray skins with cooking spray, sprinkle with salt, and pop them back in the oven to crisp up, 5-7 minutes.
6. Add the spinach mixture, buffalo sauce, yogurt, cheese, salt, and pepper to the sweet potato flesh. Mix using a potato masher or a fork.
7. Stuff the potato skins with the mixture and bake for another 10 minutes.
8. Spoon sauce over each potato, top with chives, and serve immediately. Enjoy!