Sweet Potato Shells
Author: Biz Harris
Serves: 4
- 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
- FOR THE SHELLS:
- Bake your sweet potato wrapped in foil for about 30-45 minutes, or until it squishes under slight pressure.
- Let cool then scoop out the inside.
- While the potato is baking, boil your pasta. Cook until just under al dente.
- 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.
- Fill the shells or other pasta
- Serve immediately OR place into a baking dish and cover with Bechamel sauce. Heat on 250 for 5 minutes before serving.
- FOR THE BECHAMEL SAUCE:
- I served this with a Bechamel sauce.. TOTALLY not necessary, but it adds a little fanciness to the whole thing. ;)
- In a saucepan, melt butter on low heat.
- Stir in flour, salt and pepper.
- Cook on medium (THIS IS IMPORTANT) heat, stirring the whole time, until the sauce is smooth and bubbly; remove from heat.
- Gradually stir in milk.
- Heat to boiling, stirring constantly.
- Once it's boiled, stir one minute and then serve.
Recipe by Mess of Greens at https://www.messofgreensblog.com/?p=1309
3.5.3208