Description

A hearty and satisfying dish featuring baked sweet potatoes filled with a creamy spinach and artichoke mixture, topped with vegan parmesan cheese.

Ingredients

• 4 medium sweet potatoes (about 600 g)
• 1 tablespoon olive oil
• 1 (10 ounce/285 g) package frozen chopped spinach, thawed and squeezed dry
• 1 (14 ounce/400 g) can artichoke hearts, drained and chopped
• 1/2 cup (120 g) vegan cream cheese, softened
• 1/4 cup (30 g) grated vegan Parmesan cheese
• 1/4 cup (60 ml) plant-based milk (such as almond milk)
• 1/4 teaspoon red pepper flakes
• Salt and pepper to taste
• Additional vegan Parmesan cheese, for topping

Instructions

1. Preheat oven to 400°F (200°C). Prick sweet potatoes with a fork and rub with olive oil. Bake for 45-60 minutes, or until tender.
2. While potatoes are baking, heat olive oil in a skillet over medium heat. Add spinach and artichoke hearts and cook until heated through.
3. Stir in vegan cream cheese, Parmesan cheese, plant-based milk, and red pepper flakes. Cook until cheese is melted and mixture is creamy. Season with salt and pepper to taste.
4. Cut a slit in the top of each baked sweet potato and gently fluff the flesh with a fork.
5. Spoon spinach and artichoke mixture into sweet potatoes.
6. Sprinkle with additional vegan Parmesan cheese and bake for 5 minutes more, or until heated through.

Suggested Drinks

Sauvignon Blanc: The crisp acidity and citrus notes of Sauvignon Blanc cut through the richness of the creamy filling and complement the sweetness of the sweet potato.

American Pale Ale: The hoppy bitterness and citrusy notes of a pale ale balance the creamy richness of the filling and provide a refreshing counterpoint to the sweet potato.

Non-Alcoholic Option

Sparkling Apple Cider with Cinnamon: The warmth of the cinnamon and the bubbly apple cider create a festive and comforting drink that pairs well with the savory sweet potato dish.