Description
Roasted to tender perfection, sweet potatoes cradle a savory mix of sautéed mushrooms, garlicky spinach, and creamy yogurt, topped with bubbling cheese and fresh parsley.
Ingredients
- 4 medium sweet potatoes
- 1 tablespoon olive oil
- 1 small onion chopped
- 8 ounces mushrooms sliced
- 1 clove garlic minced
- 2 cups fresh spinach
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon butter
- 2 tablespoons Greek yogurt
- ¼ cup shredded cheese
- 1 tablespoon chopped parsley
Instructions
- Preheat the oven to 400°F and place the sweet potatoes on a baking sheet.
- Roast the sweet potatoes for 45 minutes or until tender when pierced with a fork.
- While the potatoes bake, heat the olive oil in a skillet over medium heat.
- Add the chopped onion and cook until translucent, about 3 minutes.
- Stir in the sliced mushrooms and minced garlic, cooking until the mushrooms release their liquid and begin to brown, about 5 minutes.
- Add the fresh spinach to the skillet, stirring until wilted, then season with salt and black pepper.
- Remove the sweet potatoes from the oven and let them cool slightly.
- Slice each sweet potato lengthwise and gently fluff the flesh with a fork.
- Stir the butter and Greek yogurt into the sweet potato flesh until smooth.
- Spoon the spinach and mushroom mixture into each sweet potato.
- Sprinkle the shredded cheese on top and return to the oven for 5 minutes or until the cheese melts.
- Garnish with chopped parsley before serving.
Notes
- You can swap kale or Swiss chard for the spinach if preferred.
- For a vegan version, use plant-based yogurt and dairy-free cheese.
- Leftover filling can be stored in an airtight container in the refrigerator for up to 3 days.
- Small sweet potatoes work well for individual servings at gatherings.