Creamy Spinach with a Sweet Potato Dumpling Crust

Preheat oven to 350 F. Bring a pot of water to a boil.

Peel and chop the sweet potatoes into bite size pieces. Add them into the pot of boiling water and boil until just fork tender. This will take 10-15 minutes but make sure to test with a fork before you remove them from the heat. When done, drain off the water, mash the potatoes and set aside to cool.

To make the spinach filling, place the tablespoon of butter into a large saute pan over low heat. Once melted, add the minced garlic and cook on low heat for a couple of minutes. Add the tablespoon of flour and whisk until the butter and flour are incorporated. Slowly whisk in the cup of milk and the Parmesan cheese. Continue to whisk for another couple of minutes until slightly thickened and then add the (thawed and wrung dry) spinach. Mix together and season to taste with salt and pepper. Remove from the heat and spoon equal amounts into each of four (3-inch size) ramekins.

To make the crust, add the flour, baking powder and salt to a large bowl. Cut in the butter using a pastry cutter or fork until the mixture resembles coarse crumbs. Add the cooled sweet potato mixture, milk and chives. Mix together until well combined and spoon equal amounts on top of each ramekin.

You can put the ramekins on a baking tray if you’d like. Bake in the preheated 350 F oven for approximately 45 minutes or until the tops are lightly golden brown.