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Shrimp and Crab Stuffed Sweet Potatoes with Spinach

sweet potatoes stuffed with creamy, cheesy goodness with crab, shrimp, and spinach
Course dinner
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 4
Calories 373kcal
Author Brandi Crawford

Ingredients

  • 4 medium sweet potatoes
  • 1/2 pound jumbo lump crab meat
  • 1/3 pound shrimp peeled and deveined
  • 2 oz reduced-fat cream cheese
  • 1/4 cup gouda cheese shredded
  • 1/4 cup pecorino romano cheese shredded
  • 3 cups spinach I used 3/4 container of frozen spinach, thawed, and drained, chopped
  • 1 cup non-fat plain Greek yogurt
  • 3 garlic cloves chopped
  • 1 teaspoon red pepper flakes optional
  • McCormick's Fish rub salt, and pepper to taste

Instructions

  • 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.
  • Serve!

Nutrition

Calories: 373kcal