Stuffed Sweet Potatoes with Artichoke and Spinach Dip

Ingredients:

• 3 sweet potatoes, thoroughly washed and dried
• 1 tbsp. l. olive oil
• 2 cloves garlic, crushed
• 10 cups small spinach
• 1 cup sour cream + extra for serving
• 220 g of cream cheese at room temperature
• 1 cup marinated artichokes, patted dry and chopped
• 1 and 1/4 tbsp. grated parmesan
• 1 cup spiced panko breadcrumbs
• 4 tbsp unsalted butter, melted
• 2 tbsp chopped fresh chives, for serving

Preparation:

1. Preheat oven to 200°C (400°F). Prick the sweet potatoes several times with a fork and place them on a baking sheet. Bake until tender when pierced with a fork, 45 minutes to 1 hour. Let cool for 5 minutes, then cut each potato in half lengthwise and scoop out the flesh into a bowl, being careful not to tear the skin. Set the flesh aside.
2. In a 12-inch nonstick skillet, heat the olive oil and garlic over medium heat, gently sauteing until fragrant, about 30 seconds. Add the spinach and cook until wilted and most of the liquid has evaporated, about 5 minutes. Transfer the spinach to a bowl, draining any excess liquid from the skillet, then stir in the sour cream, cream cheese, sliced ​​artichokes, 1 cup Parmesan, and sweet potato pulp. Season with salt to taste and stir until smooth.
3. Mix in a bowl breadcrumbs, butter and the remaining 1/4 cup Parmesan. Season with salt and pepper.
4. Spoon the spinach into the sweet potato skins. Sprinkle with breadcrumbs and place on a parchment-lined baking sheet. Bake until golden brown and bubbly, 20-25 minutes. Garnish each serving with a dollop of sour cream and chopped chives.