Description
A hearty and healthy meal featuring roasted sweet potatoes stuffed with a creamy garlic mushroom and spinach filling. Perfect for a cozy dinner that’s both satisfying and nutritious.
Ingredients
- 4 medium sweet potatoes, scrubbed
- 2 tablespoons olive oil, divided
- 1 small onion, diced
- 3 cloves garlic, minced
- 8 oz cremini mushrooms, sliced
- 3 cups fresh spinach
- 1/2 cup heavy cream or coconut cream
- 1/4 cup grated Parmesan cheese (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- Fresh parsley for garnish
Instructions
- Preheat oven to 400°F (200°C). Prick sweet potatoes with a fork and rub with 1 tablespoon olive oil. Place on a baking sheet and roast for 45-50 minutes until tender.
- While potatoes roast, heat remaining 1 tablespoon olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes.
- Add garlic and mushrooms, cooking until mushrooms release their liquid and start to brown, about 8-10 minutes.
- Stir in spinach and cook until wilted, about 2 minutes. Reduce heat to low, pour in heavy cream, and add Parmesan if using. Season with salt, pepper, and red pepper flakes. Simmer for 2-3 minutes until slightly thickened.
- Once sweet potatoes are cool enough to handle, cut a slit lengthwise and gently scoop out some flesh to create a boat. Stir the scooped flesh into the mushroom-spinach mixture.
- Spoon filling back into sweet potato boats. Return to oven and bake for 10 more minutes. Garnish with fresh parsley and serve warm.
Notes
You can customize the seasonings to taste. For a dairy-free version, use coconut cream and skip the Parmesan. You can also add cooked quinoa or chickpeas for extra protein.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Method: Main
- Cuisine: American