Spinach & Prosciutto Stuffed Twice-Baked Sweet Potatoes

Original Source: A Gilt Nutmeg

Makes: Serves 4

Ingredients:

• 2 large sweet potatoes 
• 2 tablespoons butter
• 1 Shallot
• 3 slices of prosciutto
• 1 bag of fresh baby spinach
• 70g (¼ cup) plain Greek yogurt
• 2 tablespoons ricotta
• 25g (¼ cup) shredded Gruyere

Methods:

1. Bake the sweet potatoes in a 180°C oven for 1 hour or until soft when poked with a fork.  When the potatoes are done, set them aside to cool for 10 minutes or so before slicing in half, lengthwise. 
2. Lay the three slices of prosciutto on a baking sheet covered in aluminium foil.  Bake for 5 minutes, flip the prosciutto slices and bake for 5 minutes longer. 
3. In the meantime, melt the butter in a large pan and saute the shallot until soft.  When the shallots are soft, turn the heat off under then pan and dump the bag of spinach into the pan, stirring slowly as the spinach leaves wilt.  
4. Once the potatoes have cooled a bit, slice them in half length wise and gently scoop out the insides of the potato, leaving some potato in the skin, to keep the skin sturdy.  Brush the skins with some olive oil and put them in the oven for 10 minutes. 
5. While those are baking, in a large bowl, mix together the insides of the sweet potatoes, the yogurt, ricotta, spinach-shallot mixture and then rip the prosciutto into small pieces into the bowl and mix until well combined. 
6. Take the potato skins out of the oven, divide the filling from the bowl evenly into the skins, then sprinkle the cheese over the tops of the filling and bake for another 10 minutes until the filling is heated and the cheese melted.