Creamy Mushroom and Spinach Stuffed Sweet Potatoes
Indulge in the creamy goodness of mushroom and spinach stuffed sweet potatoes. This comforting dish combines savory, earthy flavors with a rich cream cheese filling, all nestled in tender sweet potato skins. Perfect for weeknight dinners or special gatherings, this recipe is a crowd-pleaser that’s both nutritious and visually appealing. Enjoy every bite of this delightful meal that warms the soul and impresses even the pickiest eaters.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 4 medium sweet potatoes
- 2 cups fresh baby spinach
- 8 oz cremini mushrooms, diced
- 3 cloves garlic, minced
- 8 oz full-fat cream cheese
- ½ cup grated parmesan cheese
- Salt and pepper to taste
- 2 tsp olive oil
Instructions
- Preheat oven to 400°F (200°C). Wash sweet potatoes, prick with a fork, and roast on a foil-lined baking sheet for 45-60 minutes until tender.
- In a skillet, heat olive oil over medium heat. Add mushrooms and garlic; sauté for 5-7 minutes until golden brown.
- Stir in spinach and cook until wilted. Lower heat, mix in cream cheese until melted and creamy.
- Season with salt, pepper, and parmesan cheese; combine well.
- Slice roasted sweet potatoes lengthwise without cutting through. Fluff insides with a fork and fill with the mushroom-spinach mixture.
- Bake stuffed sweet potatoes at 375°F (190°C) for an additional 10-15 minutes.
Nutrition
- Serving Size: 1 stuffed sweet potato (about 250g)
- Calories: 290
- Sugar: 7g
- Sodium: 520mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 28mg
Keywords: Swap spinach for kale or add crumbled feta for extra flavor. For added crunch, top with breadcrumbs before the final bake. Feel free to personalize the recipe to suit your taste!