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Creamy Mushroom Spinach Sweet Potato Boats

These Creamy Mushroom Spinach Sweet Potato Boats are a hearty and healthy meal, featuring roasted sweet potatoes filled with a savory, creamy mushroom and spinach mixture. Perfect for a comforting dinner that’s both gluten-free and packed with flavor.

Ingredients

Scale
  • 4 medium sweet potatoes
  • 2 tablespoons olive oil, divided
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 8 oz mushrooms, sliced
  • 3 cups fresh spinach
  • 1/2 cup heavy cream
  • 1/4 cup grated Parmesan cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes (optional)
  • Fresh parsley for garnish

Instructions

  1. Preheat oven to 400°F (200°C).
  2. Scrub sweet potatoes and prick them with a fork. Rub with 1 tablespoon olive oil and place on a baking sheet. Roast for 45-60 minutes until tender.
  3. While sweet potatoes roast, heat remaining 1 tablespoon olive oil in a large skillet over medium heat. Add onion and cook until softened, about 3 minutes.
  4. Add garlic and mushrooms; cook until mushrooms are golden and have released their liquid, about 5-7 minutes.
  5. Add spinach and cook just until wilted, about 2 minutes.
  6. Reduce heat to low and stir in heavy cream, Parmesan cheese, salt, black pepper, and red pepper flakes if using. Simmer for 2-3 minutes until slightly thickened.
  7. When sweet potatoes are cool enough to handle, slice each in half lengthwise. Scoop out some flesh from each half, leaving a 1/4-inch border. Reserve scooped flesh for another use or mash into the filling.
  8. Spoon the creamy mushroom spinach mixture into each sweet potato boat.
  9. Return to oven and bake for 10 minutes until heated through.
  10. Garnish with fresh parsley and serve warm.

Notes

For a dairy-free version, substitute heavy cream with full-fat coconut milk and omit Parmesan or use a dairy-free alternative. To make it vegan, use a plant-based cream and skip the cheese.

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