Description
A healthy and hearty vegetarian side dish featuring roasted sweet potatoes stuffed with a savory mix of sautéed mushrooms, spinach, and Parmesan, then baked again until golden and crispy.
Ingredients
3 sweet potatoes
8 ounces cremini mushrooms, sliced
5 ounces baby spinach
1/2 cup white onion, diced (or 1/2 tsp onion powder)
1 teaspoon garlic, crushed and chopped (or 1/4 tsp garlic powder)
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons unsalted butter
1 tablespoon olive oil
1/2 cup grated Parmesan cheese
Flat-leaf parsley for garnish
Instructions
1. Preheat oven to 350°F.
2. Wash and scrub the sweet potatoes. Pierce them with a fork and bake for about 1 hour until fork-tender. Let cool slightly.
3. While the sweet potatoes bake, heat a skillet over medium-high heat. Add olive oil and butter.
4. Add sliced mushrooms, salt, and pepper. Stir frequently and sauté for about 5 minutes.
5. Add the onions and garlic to the mushrooms. Continue cooking until mushrooms are browned and onions are soft.
6. Turn off the heat. Add spinach on top, cover the skillet, and let spinach wilt gently.
7. Slice each sweet potato in half lengthwise. Scoop out the flesh, leaving a thin layer to hold shape.
8. Mash the sweet potato flesh in a bowl with half of the Parmesan cheese.
9. Mix the mashed sweet potato with the spinach and mushroom mixture until combined.
10. Spoon the mixture back into the potato skins. Sprinkle the remaining Parmesan on top.
11. Place stuffed potatoes on a baking sheet and bake for about 15 minutes until tops are crispy and golden.
12. Remove from oven and garnish with fresh chopped flat-leaf parsley before serving.
Notes
To save time, you can microwave the sweet potatoes instead of baking them.
Make-ahead friendly: Prepare up to step 10 and refrigerate. Bake when ready to serve.
Use dairy-free cheese and butter for a vegan version.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Method: Baking
- Cuisine: American