Bacon and Spinach Sweet Potatoes Florentine

Name: Bacon and Spinach Sweet Potatoes Florentine
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 0
Ingredients: 2 medium sized sweet potatoes, halved; 1 tablespoon olive oil; 1 (16-ounce) package HORMEL® BLACK LABEL® Original Bacon, chopped; 8 ounces sliced mushrooms; 6 cups baby spinach leaves, chopped; 1 clove garlic, minced; Kosher salt and black pepper, to taste; &frac18; cup crumbled feta cheese

Easy Meals

Total time

50 min

Prep Time

10 min

Cook Time

40 min

Cook Method

Bake

Dish Type

Breakfast & Brunch

Ingredients


2	medium sized sweet potatoes, halved
1	tablespoon olive oil
1	(16-ounce) package HORMEL^® BLACK LABEL^® Original Bacon, chopped
8	ounces sliced mushrooms
6	cups baby spinach leaves, chopped
1	clove garlic, minced
	Kosher salt and black pepper, to taste
⅛	cup crumbled feta cheese

Directions

Heat oven to 400°F. Line a rimmed baking sheet with parchment paper. Brush sweet potato halves with olive oil. Place cut sides down on prepared baking sheet. Bake 30 to 40 minutes or until soft.
Meanwhile, in skillet over medium-high heat, cook bacon 8 to 12 minutes or until crisped. Remove from skillet with slotted spoon to paper towel lined plate, reserving drippings. In same skillet, cook mushrooms 6 to 8 minutes or until beginning to brown. Add spinach and garlic. Cook 1 to 2 minutes or until spinach is wilted. Season mixture with salt and pepper.
Using small spoon, gently press down center of each sweet potato half to create indentation.
Spoon mushroom spinach mixture evenly over sweet potato halves. Sprinkle each with feta cheese.