2 large sweet potatoes, washed and scrubbed
1 tablespoon olive oil
1 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper to taste
For the Creamy Garlic Sauce:
2 tablespoons butter
2 cloves garlic, minced
1/4 cup heavy cream
1 tablespoon chopped fresh parsley
1/4 teaspoon dried oregano
Salt and pepper to taste
For the Spinach:
1 cup fresh spinach
Instructions:
Preheat your oven to 400°F (200°C).
Prepare the Sweet Potatoes:
Pierce each sweet potato with a fork several times. Rub the sweet potatoes with olive oil, garlic
powder, onion powder, salt, and pepper.
Roast the Sweet Potatoes:
Place the sweet potatoes directly on the oven rack and roast for 45-60 minutes, or until they are
tender when pierced with a fork.
Make the Creamy Garlic Sauce:
While the sweet potatoes are roasting, melt butter in a small saucepan over medium heat. Add
minced garlic and cook for 1 minute, until fragrant. Stir in the heavy cream, parsley, oregano,
salt, and pepper. Cook for an additional 1-2 minutes until the sauce is smooth and creamy.
Sauté the Spinach:
In a skillet over medium heat, sauté the fresh spinach until wilted.
Assemble and Serve:
Once the sweet potatoes are done, cut them in half lengthwise. Top with sautéed spinach and
drizzle generously with the creamy garlic sauce.