Ingredients
Scale
- 4 medium sweet potatoes
- 1 tablespoon olive oil
- 2 cups fresh spinach
- 8 ounces mushrooms, sliced
- 3 cloves garlic, minced
- 1/2 cup cream cheese
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Wash the sweet potatoes and prick them with a fork. Bake for 45 minutes or until tender.
- In a skillet, heat olive oil over medium heat and sauté garlic until fragrant.
- Add mushrooms and cook until browned, then stir in the spinach until wilted.
- Mix in cream cheese and Parmesan until smooth and creamy.
- Remove the sweet potatoes from the oven, slice them open, and fluff the insides with a fork.
- Fill the sweet potato boats with the creamy mushroom spinach mixture.
- Return to oven for another 10 minutes, then serve warm.
Notes
- Feel free to add other vegetables like bell peppers for extra flavor.
- This dish can be prepared in advance and reheated before serving.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 boat
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 30mg