Baked Sweet Potato with Spinach and Mozzarella
Spinach is a great source of vitamin C, folate and fibre and a great food to have on hand
throughout your pregnancy. It's a great addition to a warming baked potato.
2 large sweet potatoes
100g baby spinach
150g mozzarella cheese, diced
1 tablespoon olive oil
freshly ground black pepper
1. Preheat the oven to 200ºC/gas mark 6.
2. Prick the skins of the sweet potatoes and bake in the oven for 40 minutes, or until soft. Leave to cool.
3. Once the potatoes are cool, cut off the tops, scoop out the flesh and put in a bowl. Add the spinach, mozzarella and olive oil, and mix well. Season with ground black pepper.
4. Refill the potato skins with the mixture and return to the oven for a further 10 minutes to heat through.
Extracted with permission from Clean & Lean Pregnancy Guide: The healthy way to exercise and eat before, during and after pregnancy, by James Duigan, with photography by Sebastian Roos and Charlie Richards. Published by Kyle Books and distributed in New Zealand by New Holland, $34.99.