Description
Creamy mushroom and spinach stuffed sweet potatoes are a delightful dish that combines earthy flavors with a comforting texture. Roasted sweet potatoes are generously filled with a rich mixture of sautéed mushrooms, fresh spinach, and creamy cheeses, making this recipe perfect for cozy dinners or impressive gatherings. Each bite offers a burst of flavor and nutrition, ensuring you feel satisfied and nourished. Easy to prepare and versatile, these stuffed sweet potatoes will quickly become a family favorite.
Ingredients
Scale
- 2 medium sweet potatoes (about 1 lb)
- 2 cups fresh baby spinach
- 1 cup cremini mushrooms, chopped
- 2 cloves garlic, minced
- 4 oz cream cheese, softened
- 1/2 cup grated Parmesan cheese
- 1 tbsp olive oil
- Salt & pepper to taste
Instructions
- Preheat the oven to 400°F (200°C). Wash the sweet potatoes thoroughly and poke holes in them with a fork. Place on a parchment-lined baking sheet.
- Roast the sweet potatoes for 45-60 minutes until tender.
- In a skillet over medium heat, add olive oil and sauté minced garlic and mushrooms until golden.
- Stir in spinach until wilted. Remove from heat and mix in cream cheese and Parmesan until smooth.
- Once cool enough to handle, slice open the sweet potatoes lengthwise, scoop out some flesh, and fill with the mushroom-spinach mixture.
- Return to the oven for an additional 10-15 minutes until heated through and cheese is bubbly.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed sweet potato (approximately 250g)
- Calories: 320
- Sugar: 7g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 30mg