Loaded Sweet Potato Recipe

• 2 sweet potatoes
• 1/2 cup walnuts
• 2 tablespoon olive oil
• 4 cup greens, such as spinach and arugula
• 2 garlic cloves, minced
• salt and pepper, to taste
• 2 teaspoon butter
• 1/2 cup crumbled feta cheese

1. Preheat oven to 375F.
2. Place the sweet potatoes on a baking sheet and poke them all over with a fork. Bake until fork-tender, about 30 minutes.
3. Meanwhile, in a dry sauté pan, toast the 1/2 cup walnuts over medium-low heat until toasted and fragrant, about 5 minutes. Remove from pan and, once cool enough to handle, coarsely chop.
4. In the same sauté pan, heat 2 tablespoons olive oil over medium-high heat. Add 4 cups greens and 2 cloves minced garlic. Season with salt and pepper, to taste. Sauté for about 5 minutes, until greens are wilted.
5. Remove sweet potatoes from oven and let cool for a bit. Slice along the side of each potato to open and mash the inside to break apart. Season each with salt and pepper, to taste, and add 1 teaspoon of butter to each. Divide the sautéed greens, the toasted walnuts, and 1/2 cup crumbled feta evenly among the 2 sweet potatoes and serve.