Description
A hearty and healthy main dish featuring roasted sweet potatoes filled with a creamy, savory mixture of mushrooms and spinach. Perfect for a comforting weeknight dinner.
Ingredients
Scale
For the Crust:
- 4 medium sweet potatoes, scrubbed
- 2 tablespoons olive oil, divided
- 1 small onion, diced
- 3 cloves garlic, minced
- 8 ounces cremini mushrooms, sliced
- 3 cups fresh spinach
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried thyme
- 2 tablespoons chopped fresh parsley (optional)
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Pierce sweet potatoes several times with a fork. Rub with 1 tablespoon olive oil and place on a baking sheet. Bake for 45-55 minutes until tender. Let cool slightly.
- While potatoes bake, heat remaining 1 tablespoon olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook 1 minute more.
- Add sliced mushrooms to the skillet. Cook until they release their moisture and become golden brown, about 8-10 minutes. Stir occasionally.
- Add spinach to the skillet and cook until wilted, about 2 minutes. Pour in heavy cream, Parmesan cheese, salt, pepper, and thyme. Stir and cook for 2-3 minutes until sauce thickens slightly.
- Once sweet potatoes are cool enough to handle, slice each in half lengthwise. Scoop out the flesh, leaving a 1/4-inch thick shell. Mash the scooped flesh and stir it into the mushroom-spinach mixture.
- Spoon the filling back into the sweet potato shells. Return to the oven and bake for 10 minutes until heated through. Garnish with fresh parsley if desired.
Notes
You can customize the seasonings to taste. For a vegan version, substitute heavy cream with coconut cream and omit Parmesan cheese or use a vegan alternative.