Photo: Victor Protasio; Styling: Mindi Shapiro  
Serves 2 to 4

How to Make It

Step 1

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

Step 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.

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