Description
Roasted sweet potatoes are loaded with a rich, creamy mushroom and spinach filling, creating a hearty and healthy main or side dish that’s both comforting and nutritious.
Ingredients
- 4 medium sweet potatoes, scrubbed
- 2 tablespoons olive oil, divided
- 1 shallot, finely chopped
- 2 cloves garlic, minced
- 8 oz cremini mushrooms, sliced
- 4 cups fresh baby spinach
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 tsp salt, plus more for seasoning
- 1/4 tsp black pepper, plus more for seasoning
- 1/4 tsp dried thyme
- 1/4 cup shredded mozzarella cheese (optional)
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, or until tender. Let cool slightly.
- Meanwhile, heat remaining 1 tablespoon olive oil in a large skillet over medium heat. Add shallot and garlic, sauté for 2 minutes until fragrant. Add mushrooms and cook until they release their liquid and brown, about 8 minutes.
- Add spinach in batches, cooking until wilted. Stir in heavy cream, Parmesan, salt, pepper, and thyme. Simmer for 3-4 minutes until slightly thickened. Remove from heat.
- When sweet potatoes are cool enough to handle, slice each in half lengthwise. Scoop out some flesh to create a boat, leaving about a 1/4-inch border. Reserve scooped flesh for another use or mash and add to filling if desired.
- Fill each potato boat with the creamy mushroom-spinach mixture. If using, sprinkle with mozzarella.
- Return to oven and bake for 10-15 minutes until heated through and cheese melts. Serve warm.
Notes
You can customize the seasonings to taste. Add a pinch of nutmeg for extra depth, or top with fresh herbs like parsley or chives before serving.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Method: Main
- Cuisine: American