🥔 Sweet Potato Boats Filled with Spinach

🧡 Ingredients:

• 2 large sweet potatoes

• 2 tsp olive oil

• 2 cloves garlic, minced

• 4 cups fresh spinach (can substitute with frozen spinach, thawed and drained)

• 1/4 cup cream cheese (or Greek yogurt for a lighter option)

• 1/4 cup grated Parmesan (or vegan cheese)

• Salt and pepper to taste

• Optional: red pepper flakes, chopped nuts, or herbs for garnish

🔪 Instructions:

1. Bake the Sweet Potatoes

   • Preheat your oven to 400°F (200°C).

   • Scrub the sweet potatoes clean and pierce them with a fork.

   • Bake directly on the oven rack or on a baking tray for 45–60 minutes, or until fork-tender.

   • Let cool slightly, then cut in half lengthwise.

2. Scoop the Flesh

   • Gently scoop out most of the sweet potato flesh, leaving a 1/4-inch border to keep the skins sturdy.

   • Mash the scooped-out sweet potato in a bowl and set aside.

3. Cook the Spinach Filling

   • In a skillet over medium heat, add olive oil and sauté the garlic until fragrant (about 30 seconds).

   • Add spinach and cook until wilted (if using fresh), or heated through (if using frozen).

   • Stir in the mashed sweet potato, cream cheese, and Parmesan. Mix until creamy and smooth.

   • Season with salt, pepper, and optional red pepper flakes.

4. Stuff the Boats

   • Spoon the spinach mixture back into the sweet potato skins.

   • Sprinkle with a bit more Parmesan or your favorite topping.

5. Bake Again (Optional)

   • Place the stuffed boats back in the oven for 10–15 minutes to heat through and lightly brown the tops.

6. Serve Warm

   • Garnish with chopped parsley, toasted pine nuts, or a drizzle of tahini or balsamic glaze if desired.

🍽 Serving Suggestions:

• Serve as a vegetarian main dish with a side salad.

• Make mini versions with small sweet potatoes for appetizers.