One of my new clients is killing it. Running 5Ks and breaking her personal records, getting ready for her first duathlon, fueling her body with real, whole foods and even sending ME new recipes! This is one she told me I just had to try.
A sweet potato crust? I was skeptical. Wasn’t it going to turn out mushy?
Nope! It turned out perfect thanks to the twice baked potatoes. It was so good I made it twice in one week. Plus, this recipe is super customizable. Next time I’m going to try it with purple sweet potatoes for the crust and baby kale instead of spinach.
Bonus: it’s inadvertently gluten-free.