Description
Roasted sweet potato boats are filled with a creamy, savory mixture of sautéed mushrooms, spinach, and a rich sauce. This hearty and healthy dish is perfect for a satisfying main course or a vibrant side dish.
Ingredients
Scale
For the Crust:
- 2 large sweet potatoes, halved lengthwise
- 2 tablespoons olive oil, divided
- 1/2 teaspoon salt, plus more for seasoning
- 1/2 teaspoon black pepper, plus more for seasoning
- 8 oz mushrooms, sliced
- 2 cloves garlic, minced
- 3 heaping cups fresh spinach
- 1/4 cup heavy cream
- 2 tablespoons cream cheese, softened
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon red pepper flakes (optional)
- Fresh parsley for garnish (optional)
Instructions
1. Prepare the Crust:
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Place sweet potato halves cut-side down on the prepared baking sheet. Drizzle with 1 tablespoon olive oil and season with salt and pepper. Roast for 30-35 minutes, or until tender.
- While potatoes roast, heat remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add mushrooms and cook, stirring occasionally, until browned and their liquid has evaporated, about 5-7 minutes.
- Reduce heat to medium-low. Add garlic and cook for 1 minute until fragrant. Add spinach by the handful, stirring until wilted. Season with a pinch of salt and pepper.
- Stir in heavy cream, cream cheese, Parmesan cheese, and optional red pepper flakes. Cook, stirring, until the cream cheese melts and the sauce thickens slightly, about 2 minutes. Remove from heat.
- When sweet potatoes are done, carefully flip them cut-side up. Using a fork, lightly fluff the flesh in each boat. Spoon the creamy mushroom spinach mixture evenly into each boat.
- Return to the oven and bake for an additional 5-7 minutes, until heated through. Garnish with fresh parsley if desired and serve warm.
Notes
You can customize the seasonings to taste. Add a squeeze of lemon juice for brightness. For a vegan version, replace dairy with a plant-based cream and cream cheese, and use nutritional yeast instead of Parmesan.