Stuffed Sweet Potatoes
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Recipe courtesy of Jeff Mauro

Spinach and Artichoke Dip Stuffed Sweet Potatoes

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  • Level: Easy
  • Total: 2 hr 10 min (includes cooling time)
  • Active: 40 min
  • Yield: 6 servings



  1. Preheat the oven to 400 degrees F.
  2. Pierce the sweet potatoes with a fork several times and place on a sheet pan. Bake until fork-tender, 45 minutes to 1 hour. Let cool for 5 minutes, then halve the sweet potatoes lengthwise and scoop the sweet potato flesh into a bowl, being gentle to not tear the skin. Put the flesh aside.
  3. Heat the olive oil and garlic in a 12-inch nonstick skillet over medium-low heat, gently sauteing until fragrant, about 30 seconds. Add the spinach and saute until wilted and much of the liquid has evaporated, about 5 minutes. Transfer the spinach to a bowl, discarding any excess liquid, then add the sour cream, cream cheese, chopped artichokes, 1 cup Parmesan and the sweet potato flesh. Season the mixture to taste and mix until combined.
  4. Mix together the panko, butter and remaining 1/4 cup Parmesan in a bowl. Season with salt and pepper.
  5. Spoon the spinach mixture into the hollowed out sweet potato skins. (Make sure the mixture is heaping.) Top with the breadcrumb mixture and place on a parchment-lined sheet pan. Bake until golden brown and bubbly, 20 to 25 minutes.
  6. Garnish each with a dollop of sour cream and the minced chives.