Description
Roasted sweet potatoes are loaded with a creamy, savory mixture of mushrooms and spinach, making a hearty and healthy weeknight dinner.
Ingredients
- 4 medium sweet potatoes, scrubbed
- 2 tablespoons olive oil, divided
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 8 oz cremini mushrooms, sliced
- 4 cups fresh spinach, roughly chopped
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese, plus more for topping
- 1/4 teaspoon nutmeg
- Salt and black pepper to taste
- Fresh parsley, chopped for garnish
Instructions
- Preheat oven to 400°F (200°C). Pierce sweet potatoes with a fork and rub with 1 tablespoon olive oil. Place on a baking sheet and roast for 45-50 minutes, until tender. Let cool slightly.
- While potatoes roast, heat remaining olive oil in a large skillet over medium heat. Add onion and cook until soft, about 5 minutes. Add garlic and cook for 1 minute.
- Add mushrooms and cook until they release their liquid and start to brown, about 8-10 minutes. Add spinach and cook until wilted, about 2 minutes.
- Stir in heavy cream, Parmesan, and nutmeg. Simmer for 2-3 minutes until slightly thickened. Season with salt and pepper.
- When cool enough to handle, slice each sweet potato lengthwise and scoop out some flesh to create a boat, leaving a thick border. Roughly chop the removed flesh and stir into the mushroom mixture.
- Spoon the filling back into the sweet potato shells. Sprinkle extra Parmesan on top. Return to oven and bake for 10 minutes, until bubbly and golden. Garnish with parsley and serve.
Notes
You can customize the seasonings to taste. For a dairy-free version, substitute coconut cream and nutritional yeast for the heavy cream and Parmesan.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Method: Main
- Cuisine: American