Introduction

This creamy mushroom and spinach stuffed sweet potato is a comforting and flavorful dish perfect for a cozy meal. The combination of sautéed vegetables with rich cream cheese and melty shredded cheese creates a delicious filling inside tender roasted sweet potatoes.

Creamy Mushroom and Spinach Stuffed Sweet Potatoes Recipe - Recipe Image

Ingredients

2 medium sweet potatoes (about 300g each)
1 cup fresh spinach (30g)
1 cup diced mushrooms (150g, button or cremini)
2 cloves garlic, minced
4 oz cream cheese (113g)
1 cup shredded cheese (mozzarella or cheddar) (100g)
2 tsp olive oil
Salt and pepper to taste

Instructions

Step 1: Preheat your oven to 400°F (200°C). Wash the sweet potatoes and poke holes in them. Bake directly on the oven rack for 45-60 minutes until tender.
Step 2: In a skillet over medium heat, add olive oil. Sauté minced garlic for 1 minute, then add diced mushrooms and cook until golden brown, about 5-7 minutes. Stir in fresh spinach until wilted.
Step 3: In a mixing bowl, combine the sautéed vegetables with cream cheese and half of the shredded cheese. Season with salt and pepper.
Step 4: Once the sweet potatoes are baked, slice them open lengthwise and scoop out some flesh to mix into the veggie filling. Return the filling to the sweet potato skins.
Step 5: Top each stuffed sweet potato with the remaining shredded cheese and bake again for 10-15 minutes until heated through and the cheese is bubbly.

Tips & Variations

Use a mix of mushrooms like shiitake or portobello for a deeper flavor.
Add chopped fresh herbs like thyme or parsley for extra freshness.
For a vegan version, substitute cream cheese and shredded cheese with plant-based alternatives.
Serve with a drizzle of hot sauce or a sprinkle of smoked paprika for added kick.

Storage

Store leftover stuffed sweet potatoes in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 10-15 minutes or in the microwave until warmed through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the filling in advance?

Yes, you can prepare the mushroom and spinach filling a day ahead and store it in the refrigerator. Assemble and bake the stuffed potatoes just before serving.

What type of sweet potatoes work best?

Medium-sized orange-fleshed sweet potatoes are ideal because they are sweet and have a soft texture when baked, making them perfect for stuffing.

Creamy Mushroom and Spinach Stuffed Sweet Potatoes Recipe

Print Recipe

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5 from 102 reviews

Delicious and creamy stuffed sweet potatoes filled with sautéed mushrooms, spinach, and a rich blend of cream cheese and shredded mozzarella or cheddar. This comforting vegetarian dish is baked to perfection, making it a perfect hearty meal or side.

Author: Sophie
Prep Time: 10 minutes
Cook Time: 60-75 minutes
Total Time: 70-85 minutes
Yield: 2 servings 1x
Category: Main Dish
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
Salt and pepper to taste

Dairy

4 oz cream cheese (113g)
1 cup shredded cheese (mozzarella or cheddar) (100g)

Instructions

Preheat Oven 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 during baking. Place them directly on the oven rack and bake for 45-60 minutes until the potatoes are tender when pierced with a fork.
Sauté Vegetables: While the potatoes bake, heat olive oil in a skillet over medium heat. Add the minced garlic and sauté for about 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 just until wilted.
Prepare the Filling: Transfer the sautéed vegetables to a mixing bowl. Add the cream cheese and half of the shredded cheese. Mix well to combine all ingredients and season with salt and pepper to taste.
Fill the Sweet Potatoes: Once the sweet potatoes are baked and cool enough to handle, slice them open lengthwise. Scoop out some of the flesh and add it to the vegetable and cream cheese mixture. Stir to combine, then spoon the filling back into the sweet potato skins evenly.
Final Bake: Sprinkle the remaining shredded cheese over the stuffed sweet potatoes. Place them back in the oven and bake for another 10-15 minutes, or until the cheese is melted, bubbly, and slightly golden.

Notes

Use button or cremini mushrooms for best flavor and texture.
You can substitute cream cheese with a dairy-free alternative to make it vegan.
For extra flavor, add herbs like thyme or rosemary to the mushroom sauté.
Make sure to bake the sweet potatoes until very tender to ensure a creamy texture once filled.
This dish can be prepared ahead and reheated before serving.

Keywords: stuffed sweet potatoes, creamy mushroom spinach filling, baked sweet potatoes, vegetarian recipe, easy dinner