Description
Caramelized sweet potatoes are topped with a creamy garlic mushroom and spinach sauce. Sweet–savory, silky, and satisfying enough for dinner.
Ingredients
- 2 large sweet potatoes (10–12 oz each)
- 1 tbsp olive oil
- ½ tsp kosher salt
- 2 tbsp butter
- 1 tbsp olive oil
- 4 cups sliced cremini mushrooms (about 12 oz)
- 1 small shallot, minced (or 2 tbsp onion)
- 2 garlic cloves, finely minced
- 1 tbsp all-purpose flour
- ½ cup vegetable broth
- ½ cup heavy cream (or half-and-half)
- ¾ tsp kosher salt, ½ tsp black pepper, pinch nutmeg
- 5–6 cups baby spinach (about 5 oz)
- 1 tsp Dijon mustard
- 1 tsp lemon juice
- ¼ cup finely grated Parmesan (optional)
Instructions
- Preheat oven to 425°F (220°C). Halve sweet potatoes lengthwise, rub with olive oil and salt, and place cut side down on a lined baking sheet. Roast 35–45 minutes until tender and caramelized.
- Heat butter and olive oil in a large skillet over medium-high heat. Add mushrooms in a single layer and cook 6–8 minutes, stirring once, until deeply browned.
- Add shallot and cook 1 minute. Stir in garlic and cook 30 seconds.
- Sprinkle flour over mushrooms and stir for 30 seconds. Gradually add broth, then cream, stirring constantly. Simmer 2–3 minutes until glossy and slightly thickened.
- Season with salt, pepper, and nutmeg. Add spinach and cook 1–2 minutes until wilted.
- Stir in Dijon and lemon juice. Remove from heat and fold in Parmesan if using.
- Flip potatoes, lightly mash centers, and spoon mushroom–spinach sauce over each half. Serve hot.
Notes
- Brown mushrooms well to avoid a watery sauce.
- If sauce is too thick, loosen with 1–2 tbsp broth.
- Finish with parsley, cracked pepper, or chili crisp if desired.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Main Dish, Vegetarian
- Method: Roast + Sauté
- Cuisine: American