Ingredients
Scale
- 3 Sweet Potatoes
- 8 Ounces Cremini Mushrooms Sliced
- 5 Ounces Baby Spinach
- 1/2 Cup White Onion Diced – Substitute onion powder for sensitive stomachs
- 1 Teaspoon Garlic Crushed and chopped – Substitute garlic powder for sensitive stomachs
- 1 Teaspoon Salt
- 1/2 Teaspoon Black Pepper
- 2 Tablespoons Unsalted Butter
- 1 Tablespoon Olive oil
- 1/2 Cup Grated Parmesan Cheese
Garnish
- Flat-Leaf Parsley
Instructions
- Preheat oven to 350F
- Wash and scrub the sweet potatoes, pierce the skin several times with a fork, bake for approximately 1-hour until they can be easily pierced with a knife. Remove from the oven and let cool slightly while you sauté the mushrooms. (Microwaved baked sweet potatoes work just as well.)
- Heat a covered skillet over medium-high heat, and olive oil and butter, add mushrooms, salt, and pepper, stir frequently
- After 5 minutes, add the onions and garlic, continue until the mushrooms are brown and the onions are soft
- Turn off the heat and add the spinach on top, cover and let the spinach gently steam
- The sweet potatoes should be cool enough to handle, cut each potato in half lengthwise, using a spoon, gently scoop the flesh out of the potato, careful not to damage the skin
- Add half of the parmesan cheese to the sweet potato flesh and give it a rough mash, add the mixture to the spinach mushroom mixture and combine well
- Gently spoon the spinach mushroom mixture into the sweet potato skins and line them up on a sheet tray, sprinkle the remaining Parmesan cheese on top and return to the oven
- Bake for approximately 15 minutes, until the topping is just turning brown and crispy
- Garnish with fresh chopped parsley as garnish