Description
These hearty sweet potato boats are loaded with a creamy, savory mushroom and spinach filling, making a satisfying vegetarian main course that’s both nutritious and delicious.
Ingredients
- 4 medium sweet potatoes
- 1 tablespoon olive oil
- 8 ounces cremini mushrooms, sliced
- 2 cloves garlic, minced
- 3 cups fresh spinach, roughly chopped
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1/4 cup shredded mozzarella cheese
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes (optional)
- Fresh parsley for garnish (optional)
Instructions
- Preheat oven to 400°F (200°C). Scrub sweet potatoes and prick with a fork. Bake for 45-50 minutes or until tender. Let cool slightly.
- Meanwhile, heat olive oil in a large skillet over medium heat. Add mushrooms and cook until browned, about 6-8 minutes. Stir in garlic and cook for 1 minute.
- Add spinach to the skillet and cook until wilted, about 2 minutes. Reduce heat to low, then stir in heavy cream, Parmesan, salt, pepper, thyme, and red pepper flakes if using. Simmer for 2-3 minutes until slightly thickened.
- Cut sweet potatoes in half lengthwise. Scoop out some flesh, leaving a thin border, and gently mix the scooped flesh into the mushroom mixture.
- Spoon the filling back into the sweet potato skins. Sprinkle with mozzarella cheese.
- Return to the oven and bake for an additional 10-15 minutes, until heated through and cheese is melted and golden. Garnish with parsley if desired. Serve warm.
Notes
You can customize the seasonings to taste. For a vegan option, use coconut cream and nutritional yeast instead of dairy.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Method: Main
- Cuisine: American