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Spinach-Artichoke Potato Topper

Photo: Victor Protasio; Styling: Mindi Shapiro



Serves 2 to 4


  • 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

How to Make It

  1. Pierce sweet potatoes with a fork; bake at 400ºF for 45 minutes.

    Spicy Hassleback Sweet Potatoes

    Photo: Randy Mayor

  2. Warm grapeseed oil in a skillet over medium heat. Add sliced shallot; sauté until tender. Stir in coconut cream and cook until bubbling. Fold in spinach; sauté 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.