Creamy Mushroom Spinach Sweet Potato (Print)
Sweet potato boats filled with creamy mushrooms and spinach, topped with rich Parmesan sauce.
# Ingredients:
01 -
2 large sweet potatoes, halved lengthwise
02 -
1 tablespoon olive oil
03 -
Salt and black pepper to taste
04 -
1 tablespoon butter
05 -
2 cups mushrooms, sliced
06 -
2 cloves garlic, minced
07 -
2 cups fresh spinach
08 -
3/4 cup heavy cream
09 -
1/4 cup grated Parmesan cheese
10 -
1/2 teaspoon dried thyme
11 -
Fresh parsley for garnish
# Directions:
01 -
Preheat oven to 400°F (200°C). Place the halved sweet potatoes on a baking sheet, drizzle with olive oil, and season with salt and black pepper.
02 -
Roast for 35 to 40 minutes, or until the sweet potatoes are fork-tender.
03 -
Melt butter in a skillet over medium heat. Add sliced mushrooms and cook for 5 to 7 minutes until softened and lightly golden.
04 -
Stir in the minced garlic and cook for 1 minute until fragrant.
05 -
Add the fresh spinach and cook until wilted.
06 -
Pour in the heavy cream and stir gently. Let it simmer for 3 to 5 minutes.
07 -
Add the Parmesan cheese and dried thyme, then stir until the sauce is creamy and smooth.
08 -
Remove the sweet potatoes from the oven and gently press the centers to make room for the filling.
09 -
Spoon the creamy mushroom spinach mixture into each sweet potato half. Garnish with fresh parsley if desired and serve warm.