Description
A wholesome and comforting dish where roasted sweet potatoes are filled with a creamy mushroom and spinach mixture, perfect for a satisfying vegetarian meal.
Ingredients
- 4 medium sweet potatoes, scrubbed
- 2 tablespoons olive oil, divided
- Salt and black pepper to taste
- 8 ounces cremini mushrooms, sliced
- 3 cloves garlic, minced
- 4 cups fresh spinach
- 1/2 cup heavy cream or coconut cream
- 1/4 cup grated Parmesan cheese (optional)
- 1 teaspoon dried thyme
- 1/4 teaspoon nutmeg
Instructions
- Preheat oven to 400°F (200°C). Pierce sweet potatoes with a fork, rub with 1 tablespoon olive oil, and season with salt and pepper. Place on a baking sheet and roast for 45-50 minutes until tender.
- While potatoes roast, heat remaining olive oil in a large skillet over medium heat. Add mushrooms and cook until browned, about 5-7 minutes.
- Add garlic and cook for 1 minute until fragrant. Stir in spinach and cook until wilted, about 2-3 minutes.
- Reduce heat to low, pour in cream, and add thyme, nutmeg, salt, and pepper. Simmer for 3-4 minutes until slightly thickened. Stir in Parmesan if using.
- Once sweet potatoes are cooked, let cool slightly, then slice each lengthwise and gently mash the insides. Spoon the creamy mushroom spinach mixture into each potato boat.
- Return filled potatoes to the oven for 5 minutes to warm through, then serve immediately.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: American