Description
Roasted sweet potato halves filled with a creamy, savory mixture of mushrooms and spinach. A healthy and satisfying main dish packed with flavor and nutrients.
Ingredients
- 4 medium sweet potatoes
- 2 tbsp olive oil, divided
- 1 small onion, diced
- 3 cloves garlic, minced
- 8 oz mushrooms, sliced
- 3 cups fresh spinach
- 1/2 cup cream cheese, softened
- 1/4 cup sour cream
- 1/4 cup grated Parmesan cheese
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp paprika
- Fresh parsley for garnish (optional)
Instructions
- Preheat oven to 400°F (200°C). Wash sweet potatoes and prick them with a fork. Rub with 1 tbsp olive oil and place on a baking sheet. Bake for 40-45 minutes until tender.
- While sweet potatoes bake, heat remaining 1 tbsp olive oil in a large skillet over medium heat. Add onion and cook until soft, about 4 minutes. Add garlic and mushrooms; cook until mushrooms release their liquid and begin to brown.
- Add spinach to the skillet and cook until wilted, about 2 minutes. Remove from heat. In a bowl, mix cream cheese, sour cream, Parmesan, salt, pepper, and paprika until smooth. Stir in the mushroom-spinach mixture.
- Once sweet potatoes are cool enough to handle, slice each in half lengthwise. Scoop out some of the flesh, leaving a 1/4-inch border. Mash the scooped flesh and fold it into the creamy mushroom-spinach mixture.
- Fill each sweet potato boat with the mixture. Return to the oven and bake for an additional 10-15 minutes until heated through. Garnish with fresh parsley if desired.
- Serve warm as a main dish.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Method: Main
- Cuisine: American