Sweet Potato Shells
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
What You Need
  • 2 Sweet potatoes, pricked with a fork and baked
  • 1 Tablespoon Butter
  • ½ Box of Large Pasta shells or Mannacotti (I tried both. BOTH were hits)
  • ½ Cup Heavy Cream
  • ½ Cup Colby Jack cheese
  • 1 Cup frozen spinach, thawed
  • Salt & Pepper to taste
What to Do
  1. FOR THE SHELLS:
  2. Bake your sweet potato wrapped in foil for about 30-45 minutes, or until it squishes under slight pressure.
  3. Let cool then scoop out the inside.
  4. While the potato is baking, boil your pasta. Cook until just under al dente.
  5. Once you've scooped out the potato, add in the cheese, the cream, the salt & pepper, the butter, AND the spinach. Stir and incorporate well.
  6. Fill the shells or other pasta
  7. Serve immediately OR place into a baking dish and cover with Bechamel sauce. Heat on 250 for 5 minutes before serving.
  8. FOR THE BECHAMEL SAUCE:
  9. I served this with a Bechamel sauce.. TOTALLY not necessary, but it adds a little fanciness to the whole thing. ;)
  10. In a saucepan, melt butter on low heat.
  11. Stir in flour, salt and pepper.
  12. Cook on medium (THIS IS IMPORTANT) heat, stirring the whole time, until the sauce is smooth and bubbly; remove from heat.
  13. Gradually stir in milk.
  14. Heat to boiling, stirring constantly.
  15. Once it's boiled, stir one minute and then serve.
Recipe by Mess of Greens at https://www.messofgreensblog.com/?p=1309