It's the time of year I start wanting comfort food...baked macaroni and cheese, savory soups, pumpkin everything, roast with fresh garden potatoes, carrots and onions...you get the picture.
Well, I'm trying to hold off before I go totally crazy, and trying to soak up the remnants of summer. Honestly, my family gets a little tired of pumpkin, though I could eat it every day all fall.
Well, trying to appease everyone but still craving something warm and savory for dinner the other night, I pulled out a couple of sweet potatoes and looked at what I had in the fridge. And then kind of threw it together and hoped for the best. (So as not to take complete credit for creativity, I saw a picture of something similar on Pinterest, but had none of those ingredients, so I made my own) Well, I thought it was good (and pretty!) enough to share. If you're a sweet potato fan, but like me get bored with them and are always looking for ways to make them more exciting, this recipe is for you!
After I had the sweet potatoes roasting in the oven, I sliced up a large shallot and caramelized it by sauteing it in a good amount of butter for about five minutes, then adding a bit of brown sugar, continuing to saute for another five minutes. I just believe everything...everything tastes good with some shallots, especially caramelized shallots.
After the shallots were done, I removed them, added a bit of coconut oil to the skillet, and threw some spinich in to saute. Remember...spinach cooks way down as it sautes, so don't be afraid to start with what looks like a lot! I used 4-5 C raw.
Next: more prepping while the sweet potatoes roasted so that everything was ready to go when they were done. I used pecans, but walnuts would work too. Chop 1/4 C to sprinkle on the potatoes.
When the sweet potatoes are done, carefully cut each one in half lengthwise and scoop out the flesh. Place it in a bowl and mash with a spoon full of butter and a dash of salt and pepper. Once it's totally smooth, scoop it back into the potato skin (think twice baked potato style).
Now for the fun part. Layer all your goodies on top...spinach first, then shallots, followed by cream cheese, and finally chopped pecans. Then place on sheet of foil on a baking sheet and put it back in the oven for 5-8 minutes.
Put it on a dinner plate and enjoy as the side to whatever else you're having...we had salmon. Yum!
1 large or 2 small sweet potatoes
5 cups baby spinach
1 large shallot
1 T brown sugar
3 T butter
1 T coconut oil
1/4 C pecans, chopped
1/8 C cream cheese, or marscapone
salt and pepper
1. Heat oven to 400 degrees. Place sweet potatoes on a piece of foil on a baking sheet, piercing with a fork several times.
2. Meanwhile, heat 1 T butter in a skillet and sautee sliced shallots approximately five minutes. Add 1 T brown sugar and continue to sautee until golden brown and caramelized. Remove from skillet.
3. Add 1 T coconut oil to the skillet and sautee spinach with a dash of salt and pepper, until wilted. Set aside.
4. When sweet potatoes are soft and completely finished baking, remove from oven and carefully slice in half lengthwise. Scoop out the flesh and place in a bowl with 2 T butter. Mash until smooth, then return to the potato skins.
5. Top each potato with spinach, shallots, cream cheese, and sprinkle with pecans. Return to the oven for 5-8 minutes, until hot, and serve immediately.