Creamy Mushroom Spinach Sweet Potato Boats are a cozy, satisfying dish made with roasted sweet potatoes filled with a rich mushroom, spinach, garlic, and Parmesan cream sauce. They are perfect for an easy dinner or comforting side.
Ingredients
• 2 large sweet potatoes, halved lengthwise
• 1 tablespoon olive oil
• Salt and black pepper to taste
• 1 tablespoon butter
• 2 cups mushrooms, sliced
• 2 cloves garlic, minced
• 2 cups fresh spinach
• 3/4 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon dried thyme
• Fresh parsley for garnish (optional)
Instructions
1. 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.
2. Roast for 35 to 40 minutes, or until the sweet potatoes are fork-tender.
3. Meanwhile, melt butter in a skillet over medium heat.
4. Add sliced mushrooms and cook for 5 to 7 minutes until softened and lightly golden.
5. Stir in the minced garlic and cook for 1 minute until fragrant.
6. Add the fresh spinach and cook until wilted.
7. Pour in the heavy cream and stir gently. Let it simmer for 3 to 5 minutes.
8. Add the Parmesan cheese and dried thyme, then stir until the sauce is creamy and smooth.
9. Remove the sweet potatoes from the oven and gently press the centers to make room for the filling.
10. Spoon the creamy mushroom spinach mixture into each sweet potato half.
11. Garnish with fresh parsley if desired and serve warm.
Notes
– Cremini or button mushrooms both work well in this recipe.
– For a lighter version, use half-and-half instead of heavy cream.
– You can add shredded chicken or chickpeas for extra protein.
– These sweet potato boats store well in the refrigerator for up to 3 days.
– Reheat in the oven for the best texture.
