Description
This delightful recipe combines creamy mushrooms and spinach with baked sweet potatoes for a nutritious and delicious dinner.
Ingredients
Scale
- 4 medium sweet potatoes
- 2 tablespoons olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 5 ounces fresh spinach
- 1 teaspoon dried thyme
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Wash and pierce the sweet potatoes with a fork; bake them for 45-60 minutes until tender.
- In a skillet, heat olive oil over medium heat; add diced onion and sauté until translucent.
- Add minced garlic and sliced mushrooms; cook until mushrooms are soft.
- Stir in the spinach and thyme; cook until spinach is wilted.
- Reduce heat and add heavy cream and Parmesan cheese; stir until combined and heated through.
- Once sweet potatoes are baked, cut them in half and scoop out a bit of the flesh to make room for the filling.
- Fill each sweet potato half with the creamy mushroom spinach mixture.
- Return to the oven for an additional 10 minutes.
- Serve warm, garnished with additional Parmesan if desired.
Notes
- For a vegetarian option, skip the cheese or use a plant-based alternative.
- This dish can be made ahead of time and baked just before serving.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 boat
- Calories: 350
- Sugar: 4g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 30mg