Stuffed Sweet Potatoes with Artichoke and Spinach Dip
Votes: 1
Time: 2 hours 10 minutes
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 528, total fat 39 G., saturated fats 22 G., proteins 18 G., carbohydrates 29 G., fiber 5 G., cholesterol 103 mg, sodium 682 mg, sugar 6 G.
Calories 528, total fat 39 G., saturated fats 22 G., proteins 18 G., carbohydrates 29 G., fiber 5 G., cholesterol 103 mg, sodium 682 mg, sugar 6 G.
A delicious twist on the potato crumble, this one features the sweet potato, a lower-calorie and healthier relative of the potato. Bake the tubers, then scoop out the flesh from the halves and fill them with a creamy sauce with spinach and artichokes. Bake and serve with a dollop of sour cream and green onions.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3 sweet potatoes, thoroughly washed and dried
- 1 tbsp. l. olive oil
- 2 cloves garlic, crushed
- 10 cups small spinach
- 1 cup sour cream + extra for serving
- 220 g of cream cheese at room temperature
- 1 cup marinated artichokes, patted dry and chopped
- 1 and 1/4 tbsp. grated parmesan
- 1 cup spiced panko breadcrumbs
- 4 tbsp unsalted butter, melted
- 2 tbsp chopped fresh chives, for serving
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Cooking the dish according to the recipe:
- Preheat oven to 200°C (400°F). Prick the sweet potatoes several times with a fork and place them on a baking sheet. Bake until tender when pierced with a fork, 45 minutes to 1 hour. Let cool for 5 minutes, then cut each potato in half lengthwise and scoop out the flesh into a bowl, being careful not to tear the skin. Set the flesh aside.
- In a 12-inch nonstick skillet, heat the olive oil and garlic over medium heat, gently sauteing until fragrant, about 30 seconds. Add the spinach and cook until wilted and most of the liquid has evaporated, about 5 minutes. Transfer the spinach to a bowl, draining any excess liquid from the skillet, then stir in the sour cream, cream cheese, sliced artichokes, 1 cup Parmesan, and sweet potato pulp. Season with salt to taste and stir until smooth.
- Mix in a bowl breadcrumbs, butter and the remaining 1/4 cup Parmesan. Season with salt and pepper.
- Spoon the spinach into the sweet potato skins. Sprinkle with breadcrumbs and place on a parchment-lined baking sheet. Bake until golden brown and bubbly, 20-25 minutes. Garnish each serving with a dollop of sour cream and chopped chives.
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