Creamy Mushroom and Spinach Stuffed Sweet Potatoes Recipe
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.
- 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
