Description
Roasted sweet potato halves filled with a creamy, garlicky mixture of mushrooms and spinach, topped with melted cheese for a comforting and nutritious meal.
Ingredients
- 2 large sweet potatoes, scrubbed and halved lengthwise
- 2 tablespoons olive oil
- 1 small onion, diced
- 8 ounces cremini mushrooms, sliced
- 3 cloves garlic, minced
- 4 cups fresh spinach
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried thyme
Instructions
- Preheat oven to 400°F (200°C). Rub sweet potato halves with 1 tablespoon olive oil and place cut-side down on a baking sheet. Roast for 30-35 minutes, until tender.
- While sweet 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 mushrooms and cook until they release their moisture and begin to brown, about 5-7 minutes. Add garlic and cook for 1 minute until fragrant.
- Stir in spinach and cook until wilted, about 2 minutes. Pour in heavy cream and add Parmesan cheese, salt, pepper, and thyme. Stir and simmer until slightly thickened, about 3-4 minutes. Remove from heat.
- Once sweet potatoes are cool enough to handle, scoop out some of the flesh, leaving a 1/4-inch thick shell. Mash the scooped flesh and stir it into the mushroom-spinach mixture. Spoon the mixture back into the sweet potato shells. Sprinkle mozzarella cheese on top.
- Return to oven and bake for 10-15 minutes, until cheese is melted and bubbly. Serve hot.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Method: Main
- Cuisine: American