Spinach and Artichoke Dip Stuffed Sweet Potatoes
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 528
- Total Fat
- 39
- Saturated Fat
- 22
- Carbohydrates
- 29
- Dietary Fiber
- 5
- Sugar
- 6
- Protein
- 18
- Cholesterol
- 103
- Sodium
- 682
- Total: 2 hr 10 min (includes cooling time)
- Active: 40 min
Ingredients
3 sweet potatoes, scrubbed and dried
1 tablespoon olive oil
2 cloves garlic, minced
10 cups baby spinach
1 cup sour cream, plus extra for garnish
8 ounces cream cheese, at room temperature
1 cup marinated jarred artichokes, drained and chopped
1 1/4 cups grated Parmesan
Kosher salt and freshly ground black pepper
1 cup seasoned panko breadcrumbs
4 tablespoons unsalted butter, melted
2 tablespoon minced fresh chives, for garnish
Directions
- Preheat the oven to 400 degrees F.
- 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.
- 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.
- Mix together the panko, butter and remaining 1/4 cup Parmesan in a bowl. Season with salt and pepper.
- 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.
- Garnish each with a dollop of sour cream and the minced chives.