Instructions:
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Prep the sweet potatoes:
- Peel and dice the sweet potatoes into small cubes.
- Toss with a little olive oil, salt, and pepper.
- Roast at 400°F (200°C) for 20–25 minutes until tender.
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Cook the vegetables:
- While the potatoes roast, heat a bit of olive oil in a skillet.
- Sauté the garlic for 30 seconds, then add mushrooms. Cook until soft.
- Add the fresh spinach and cook until wilted. Season with salt and pepper.
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Make the creamy mixture:
- In a bowl, mix the cream cheese, grated cheese, and milk until smooth. You can microwave the cream cheese for 20–30 seconds to soften if needed.
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Combine & bake:
- Toss the roasted sweet potatoes with the sautéed mushrooms and spinach.
- Pour the creamy cheese mixture over everything and stir gently to coat.
- Transfer to a baking dish and bake for another 10–15 minutes until bubbly and lightly golden on top.
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Serve:
- Enjoy hot as a comforting side dish—or even as a main!
