Shrimp and Crab Stuffed Sweet Potatoes with Spinach
sweet potatoes stuffed with creamy, cheesy goodness with crab, shrimp, and spinach
medium sweet potatoes
lump crab meat
peeled and deveined
reduced-fat cream cheese
pecorino romano cheese
I used 3/4 container of frozen spinach, thawed, and drained, chopped
plain Greek yogurt
red pepper flakes
McCormick's Fish rub
salt, and pepper to taste
Preheat oven to 375 degrees.
Line a baking sheet with foil. Wrap each sweet potato in foil and place on baking sheet.
Bake on center rack of oven for 45 minutes to an hour and 15 minutes, or until potatoes are soft. Test with a knife.
Heat a skillet on medium-high heat.
Add the garlic, cook until fragrant.
Season the shrimp with the seasonings
Add the shrimp to the pan. Cook for 2-3 minutes on each side until the shrimp turns bright pink.
Lower the heat to medium and add the remaining ingredients.
Stir frequently. Cook until the cheese has melted.
Add salt and pepper to taste.
Once sweet potatoes are finished cooking, unwrap. Make cuts ¾ of the way through the center of the potato to allow for stuffing.
Use a fork to fluff up some of the sweet potatoes so it looks mashed.
Add equal amounts of the crab and shrimp mixture to each potato.