Description
A creamy and delicious dish featuring roasted sweet potatoes combined with mushrooms and spinach.
Ingredients
Scale
- 4 medium sweet potatoes, peeled and cubed
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cups mushrooms, sliced
- 3 cups fresh spinach
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat the oven to 200°C. Toss the sweet potato cubes with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 30-40 minutes until tender.
- In a large skillet, heat a tablespoon of olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
- Add the sliced mushrooms to the skillet and sauté for another 5-7 minutes until they are browned and tender.
- Stir in the minced garlic and cook for 1 minute, then add the fresh spinach and cook until wilted.
- Pour in the heavy cream and sprinkle in the dried thyme, stirring to combine. Allow the mixture to simmer for 5 minutes until slightly thickened.
- Once the sweet potatoes are roasted, add them to the skillet with the creamy mushroom and spinach mixture. Stir to combine and season with salt and pepper to taste.
- Sprinkle the grated Parmesan cheese over the top and let it melt slightly before serving.
Notes
- Make sure to cube the sweet potatoes evenly for uniform cooking.
- You can substitute heavy cream with a lighter cream or a non-dairy alternative for a healthier option.
- This dish can be served as a main course or a side dish.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Roasting and Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 40mg