Spinach-Artichoke Potato Topper
- 2 to 4 sweet potatoes
- 1 tablespoon grapeseed oil
- 1 shallot, sliced
- 1 5.4-oz. can coconut cream
- 3 ounces baby spinach
- 1/2 cup chopped canned artichoke hearts
- 2 teaspoons cider vinegar
- Salt
- Pepper
- Dash of paprika
- Shredded Parmesan, optional
- Pierce sweet potatoes with a fork; bake at 400u0b0F for 45 minutes.
- Warm grapeseed oil in a skillet over medium heat. Add sliced shallot; saute until tender. Stir in coconut cream and cook until bubbling. Fold in spinach; saute until wilted. Add artichoke hearts and vinegar. Reduce heat and simmer until thickened. Season with salt, pepper and paprika. Spoon onto potatoes. Top with shredded Parmesan, if desired.
sweet potatoes, grapeseed oil, shallot, coconut cream, baby spinach, hearts, cider vinegar, salt, pepper, paprika, parmesan
Taken from www.myrecipes.com/recipe/spinach-artichoke-potato-topper (may not work)