Description
Roasted sweet potato halves filled with a creamy, garlicky mushroom and spinach mixture, topped with melted cheese for a comforting and nutritious meal.
Ingredients
- 2 medium sweet potatoes, scrubbed
- 1 tablespoon olive oil
- 8 ounces cremini mushrooms, sliced
- 3 cups fresh spinach
- 2 cloves garlic, minced
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup shredded mozzarella cheese
Instructions
- Preheat oven to 400°F (200°C). Cut sweet potatoes in half lengthwise and place cut-side down on a baking sheet. Roast for 30-35 minutes, until tender.
- Meanwhile, heat olive oil in a large skillet over medium heat. Add mushrooms and cook until browned, about 5 minutes. Add garlic and cook for 30 seconds.
- Stir in spinach and cook until wilted, about 2 minutes. Pour in heavy cream and Parmesan, season with salt and pepper, and simmer until thickened, about 3 minutes.
- Once sweet potatoes are cool enough to handle, scoop out some flesh to create a boat, leaving a 1/4-inch shell. Mash the scooped flesh and stir into the mushroom mixture.
- Fill the sweet potato skins with the mixture and top with mozzarella cheese. Return to oven and bake for 10 minutes, until cheese is melted and bubbly.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: American