Jeff takes your fave dip and STUFFS it inside sweet potatoes for the ULTIMATE side dish.
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Spinach and Artichoke Dip Stuffed Sweet Potatoes
RECIPE COURTESY OF JEFF MAURO
Total: 2 hr 10 min (includes cooling time)
Active: 40 min
Yield: 6 servings
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
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.
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Jeff Mauro’s Spinach and Artichoke Dip Stuffed Sweet Potatoes | The Kitchen | Food Network