Amazing Creamy Mushroom and Spinach Stuffed Sweet Potatoes Recipe
This recipe features tender baked sweet potatoes stuffed with a creamy mixture of sautéed mushrooms, spinach, garlic, and cheese. It’s a comforting and nutritious vegetarian dish perfect as a hearty side or light main course.
- Prep Time: 15 minutes
- Cook Time: 60-75 minutes
- Total Time: 1 hour 15 minutes to 1 hour 30 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Sweet Potatoes
- 2 medium sweet potatoes (about 300g each)
Vegetable Filling
- 1 cup fresh spinach (30g)
- 1 cup diced mushrooms (150g, button or cremini)
- 2 cloves garlic, minced
- 2 tsp olive oil
Dairy
- 4 oz cream cheese (113g)
- 1 cup shredded cheese (mozzarella or cheddar) (100g)
Seasoning
- Salt and pepper to taste
Instructions
- Preheat and bake sweet potatoes: Preheat your oven to 400°F (200°C). Wash the sweet potatoes thoroughly and poke holes in them with a fork to allow steam to escape. Place them directly on the oven rack and bake for 45-60 minutes until they are tender when pierced with a fork.
- Sauté garlic, mushrooms, and spinach: Heat olive oil in a skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Add the diced mushrooms and cook for 5-7 minutes until they turn golden brown. Stir in the fresh spinach and cook until wilted.
- Mix vegetable filling: Transfer the sautéed vegetables into a mixing bowl. Add the cream cheese and half of the shredded cheese. Season with salt and pepper and combine thoroughly to create a creamy filling.
- Prepare sweet potato shells: Once the sweet potatoes are baked and cool enough to handle, slice them open lengthwise. Scoop out some of the flesh from the inside to make room for the filling and add the scooped sweet potato flesh to the vegetable mixture to mix in.
- Stuff and bake: Fill the sweet potato skins with the creamy vegetable mixture. Top with the remaining shredded cheese. Place back in the oven and bake for an additional 10-15 minutes until the filling is heated through and the cheese topping is bubbly and slightly golden.
Notes
- You can substitute cream cheese with Greek yogurt for a lighter version, though the texture will differ.
- For a vegan option, use dairy-free cream cheese and cheese alternatives.
- The mushrooms can be swapped for other vegetables like zucchini or bell peppers based on preference.
- Make sure to poke holes in the sweet potatoes before baking to prevent them from bursting.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven to retain texture.
Keywords: stuffed sweet potatoes, creamy mushroom spinach filling, baked sweet potatoes, vegetarian main dish
