Jeff takes your fave dip and STUFFS it inside sweet potatoes for the ULTIMATE side dish. Watch #TheKitchen, Saturdays at 11|10a + subscribe to #discoveryplus to stream the entire library and so much more: http://discoverypl.us/2NeKVgd. Get the recipe ▶http://foodtv.com/2MJ2VzoSubscribe to Food Network ▶ http://foodtv.com/YouTubeTalented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food!Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!Spinach and Artichoke Dip Stuffed Sweet PotatoesRECIPE COURTESY OF JEFF MAUROLevel: EasyTotal: 2 hr 10 min (includes cooling time)Active: 40 minYield: 6 servingsIngredients3 sweet potatoes, scrubbed and dried1 tablespoon olive oil 2 cloves garlic, minced 10 cups baby spinach 1 cup sour cream, plus extra for garnish 8 ounces cream cheese, at room temperature 1 cup marinated jarred artichokes, drained and chopped 1 1/4 cups grated ParmesanKosher salt and freshly ground black pepper1 cup seasoned panko breadcrumbs 4 tablespoons unsalted butter, melted 2 tablespoon minced fresh chives, for garnish DirectionsPreheat the oven to 400 degrees F.Pierce the sweet potatoes with a fork several times and place on a sheet pan. Bake until fork-tender, 45 minutes to 1 hour. Let cool for 5 minutes, then halve the sweet potatoes lengthwise and scoop the sweet potato flesh into a bowl, being gentle to not tear the skin. Put the flesh aside.Heat the olive oil and garlic in a 12-inch nonstick skillet over medium-low heat, gently sauteing until fragrant, about 30 seconds. Add the spinach and saute until wilted and much of the liquid has evaporated, about 5 minutes. Transfer the spinach to a bowl, discarding any excess liquid, then add the sour cream, cream cheese, chopped artichokes, 1 cup Parmesan and the sweet potato flesh. Season the mixture to taste and mix until combined.Mix together the panko, butter and remaining 1/4 cup Parmesan in a bowl. Season with salt and pepper.Spoon the spinach mixture into the hollowed out sweet potato skins. (Make sure the mixture is heaping.) Top with the breadcrumb mixture and place on a parchment-lined sheet pan. Bake until golden brown and bubbly, 20 to 25 minutes.Garnish each with a dollop of sour cream and the minced chives.Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp▶ WEBSITE: https://www.foodnetwork.com▶ FULL EPISODES: https://watch.foodnetwork.com▶ FACEBOOK: https://www.facebook.com/FoodNetwork▶ INSTAGRAM: https://www.instagram.com/FoodNetwork▶ TWITTER: https://twitter.com/FoodNetwork#JeffMauro #TheKitchen #SpinachAndArtichokeDip #SweetPotatoes #FoodNetwork Jeff Mauro's Spinach and Artichoke Dip Stuffed Sweet Potatoes | The Kitchen | Food Networkhttps://www.youtube.com/watch?v=jc0sHr57tn0&feature=youtu.be
