Description
Savory, creamy mushrooms and spinach served over tender roasted sweet potatoes make for a satisfying and nutrient-packed main dish.
Ingredients
- 4 medium sweet potatoes, scrubbed
- 2 tablespoons olive oil, divided
- 1/2 teaspoon salt
- 8 ounces cremini mushrooms, sliced
- 2 cloves garlic, minced
- 4 cups fresh spinach
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon ground nutmeg
- Fresh parsley for garnish (optional)
Instructions
- Preheat oven to 400°F (200°C). Pierce sweet potatoes several times with a fork. Rub with 1 tablespoon olive oil and salt. Place on a baking sheet and roast for 45–55 minutes until tender.
- While potatoes roast, heat remaining 1 tablespoon olive oil in a large skillet over medium heat. Add mushrooms and cook until golden and tender, about 6–8 minutes.
- Add garlic and cook 1 minute until fragrant. Add spinach and cook until wilted, about 2–3 minutes.
- Reduce heat to low. Pour in heavy cream, add Parmesan, and stir until melted and creamy. Season with nutmeg, salt, and pepper to taste.
- Once sweet potatoes are cool enough to handle, slice each in half lengthwise. Use a fork to fluff the flesh slightly, then spoon the creamy mushroom spinach mixture evenly over each half.
- Garnish with fresh parsley if desired and serve warm.
Notes
You can customize the seasonings to taste. For a dairy-free version, substitute coconut cream and nutritional yeast.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Method: Main
- Cuisine: American