Description
A hearty and healthy meal featuring roasted sweet potatoes stuffed with a creamy, savory mushroom and spinach filling. Perfect for a comforting dinner that’s packed with flavor and nutrients.
Ingredients
Scale
For the Crust:
- 2 medium sweet potatoes
- 1 tablespoon olive oil
- 8 oz cremini mushrooms, sliced
- 2 cups fresh spinach
- 2 cloves garlic, minced
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Pierce sweet potatoes with a fork and place on a baking sheet. Roast for 45-60 minutes until tender. Let cool slightly, then halve lengthwise and scoop out some flesh, leaving a 1/4-inch border.
- While potatoes roast, heat olive oil in a large skillet over medium heat. Add mushrooms and cook until golden and moisture evaporates, about 5-7 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 pour in heavy cream and stir in Parmesan cheese. Season with salt, black pepper, and red pepper flakes if using. Simmer for 2 minutes until slightly thickened.
- Spoon the mushroom spinach mixture into the sweet potato boats. Return to the oven and bake for 10 minutes more until heated through. Serve warm.
Notes
You can customize the seasonings to taste. For a lighter version, substitute half-and-half for heavy cream or add a tablespoon of cream cheese for extra creaminess.