Description
Roasted sweet potatoes filled with a creamy, savory mixture of mushrooms and spinach, topped with melted cheese.
Ingredients
- 2 large sweet potatoes, halved lengthwise
- 2 tablespoons olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 8 oz mushrooms, sliced
- 3 cups fresh spinach
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat oven to 400°F (200°C). Place sweet potato halves cut-side down on a baking sheet. Roast for 30 minutes or until tender. Let cool slightly.
- In a large skillet, heat olive oil over medium heat. Add onion and cook until soft, about 5 minutes. Add garlic and mushrooms; cook until mushrooms release their liquid and brown, about 7 minutes.
- Add spinach to the skillet and cook until wilted, about 2 minutes. Pour in heavy cream and stir in Parmesan cheese. Season with salt and pepper. Simmer for 2 minutes until sauce thickens.
- Scoop out some flesh from each sweet potato half to create a boat shape. Reserve the scooped flesh for another use or discard.
- Fill each sweet potato boat with the mushroom spinach mixture. Top with shredded mozzarella cheese.
- Return to oven and bake for 10 minutes, until cheese is bubbly and golden. Garnish with fresh parsley before serving.
Notes
You can customize the seasonings to taste. For a dairy-free version, use coconut cream and vegan cheese.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Method: Main
- Cuisine: American