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Ingredients
  • ½ cup extra-virgin olive oil
  • 2 medium Spanish onions, sliced
  • 20 ounces baby spinach
  • 2 ⅔ cups cream cheese (21 ounces), cut into small cubes
  • 1 ⅓ cups vegetable stock
  • 1 cup full-fat yogurt
  • Zest of 2 oranges
  • Kosher salt and freshly cracked black pepper
  • 2 sprigs fresh sage, minced
  • 4 large sweet potatoes, peeled and sliced ⅛-inch thick
  • 4 large carrots, sliced on the bias ⅛-inch thick
  • 1 ½ cups toasted breadcrumbs
  • 1 cup pomegranate seeds
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