Description
Deliciously creamy stuffed sweet potatoes filled with sautéed mushrooms, fresh spinach, and rich cheeses—perfect for chilly evenings.
Ingredients
Scale
- 4 medium sweet potatoes
- 2 cups fresh spinach
- 1 cup mushrooms, chopped
- 1/2 cup cream cheese
- 1/4 cup sour cream
- 1/2 cup shredded cheese (like mozzarella or cheddar)
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
- Chopped fresh herbs (like parsley or chives) for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- Pierce each sweet potato with a fork several times and place them on a baking sheet. Bake for 45-50 minutes until tender.
- Heat olive oil in a skillet over medium heat. Add minced garlic and chopped mushrooms, sautéing until golden, about 5-7 minutes.
- Add the fresh spinach, cooking until it wilts.
- In a mixing bowl, combine the mushroom-spinach mixture with cream cheese and sour cream. Stir in the shredded cheese, and season with salt and pepper.
- Once sweet potatoes are done, allow to cool, slice in half, and scoop out some flesh for the filling.
- Fill sweet potato skins with the creamy mushroom and spinach filling.
- Return to the oven for an additional 10-15 minutes to heat through.
- Garnish with fresh herbs before serving.
Notes
Make-ahead tips: Prepare the filling in advance and store in the fridge for up to two days.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed sweet potato
- Calories: 350
- Sugar: 6g
- Sodium: 400mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 30mg
Keywords: stuffed sweet potatoes, creamy spinach, mushroom recipe, vegetarian comfort food