Description
These creamy mushroom and spinach stuffed sweet potatoes offer a delightful contrast of textures, with the tender sweetness of the baked potato complementing the rich, savory filling. Each bite bursts with earthy flavors from the mushrooms and a hint of freshness from the spinach, all enveloped in a luscious creaminess that makes this dish utterly irresistible.
Ingredients
- Sweet Potatoes: 4 medium-sized, scrubbed and pierced with a fork
- Mushrooms: 2 cups, finely chopped (preferably cremini or button)
- Spinach: 2 cups, fresh, chopped
- Onion: 1 medium, diced
- Garlic: 3 cloves, minced
- Cream Cheese: 4 oz, softened
- Parmesan Cheese: 1/2 cup, grated
- Olive Oil: 2 tablespoons
- Salt: to taste
- Pepper: to taste
- Nutmeg: a pinch (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- Place the sweet potatoes on a baking sheet and bake for 45-60 minutes, or until tender when pierced with a fork.
- While the sweet potatoes are baking, heat olive oil in a large skillet over medium heat.
- Add the diced onion and sauté for 3-4 minutes until translucent.
- Stir in the minced garlic and cook for an additional 1 minute until fragrant.
- Add the chopped mushrooms and cook for 5-7 minutes until they release their moisture and become golden brown.
- Mix in the chopped spinach and cook until wilted, about 2-3 minutes.
- Remove the skillet from heat and stir in the cream cheese, Parmesan cheese, salt, pepper, and nutmeg until well combined.
- Once the sweet potatoes are done, let them cool slightly, then slice them open lengthwise and fluff the insides with a fork.
- Stuff each sweet potato with the creamy mushroom and spinach mixture, then return to the oven for an additional 10 minutes to heat through.
Notes
- Make-ahead: You can prepare the filling a day in advance and store it in the refrigerator. Just stuff the sweet potatoes before baking.
- Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- Substitutions: For a vegan option, use cashew cream instead of cream cheese and nutritional yeast instead of Parmesan.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: main-dish
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed sweet potato
- Calories: 350
- Sugar: 8 grams
- Sodium: 450 milligrams
- Fat: 15 grams
- Saturated Fat: 7 grams
- Unsaturated Fat: 6 grams
- Trans Fat: 0 grams
- Carbohydrates: 50 grams
- Fiber: 8 grams
- Protein: 10 grams
- Cholesterol: 30 milligrams
Keywords: Creamy Mushroom and Spinach Stuffed Sweet Potatoes, stuffed sweet potatoes, vegetarian recipes, healthy dinner ideas, creamy filling, baked sweet potatoes, mushroom recipes, spinach recipes, comfort food, easy weeknight meals, gluten-free options, savory dishes