Description
A hearty and healthy meal featuring roasted sweet potatoes stuffed with a creamy mushroom and spinach filling, perfect for a satisfying dinner.
Ingredients
- 4 medium sweet potatoes
- 2 tablespoons olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 3 cups fresh spinach
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
- 1/4 teaspoon red pepper flakes (optional)
Instructions
- Preheat oven to 400°F (200°C). Pierce sweet potatoes with a fork, rub with 1 tablespoon olive oil, and bake for 45-50 minutes until tender.
- While sweet potatoes bake, heat remaining olive oil in a skillet over medium heat. Add onion and garlic, sauté until soft, about 5 minutes.
- Add mushrooms and cook until browned and liquid evaporates, about 8 minutes. Stir in spinach until wilted.
- Reduce heat to low, pour in heavy cream and Parmesan cheese. Stir until sauce thickens, about 2 minutes. Season with salt, pepper, and red pepper flakes if using.
- Let sweet potatoes cool slightly, then split in half lengthwise. Fluff the flesh with a fork and divide the creamy mushroom spinach mixture among the boats. Serve warm.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Method: Main
- Cuisine: American