Name: Creamy Mushroom and Spinach Stuffed Sweet Potatoes Recipe
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
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

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Introduction

This creamy mushroom and spinach stuffed sweet potato is a comforting and flavorful meal that’s easy to make. With tender baked sweet potatoes filled with a savory mixture of sautéed vegetables and cheese, it’s perfect for a cozy dinner for two.

The image shows two baked stuffed sweet potato halves placed side by side on a white plate. Each half is filled with a creamy layer of cooked spinach mixed with plenty of sautéed brown mushrooms on top. A smooth, melted white cheese layer covers the spinach and mushrooms, slightly golden and bubbly. The sweet potato skin is brown and wrinkled, holding the vibrant orange flesh that contrasts with the green spinach and creamy white cheese. The plate sits on a white marbled surface, creating a clean and bright background. photo taken with an iphone --ar 4:5 --v 7

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 with a fork. Place them directly on the oven rack and bake for 45-60 minutes, or until tender when pierced with a fork.
Step 2: While the sweet potatoes bake, heat olive oil in a skillet over medium heat. Sauté the minced garlic for about 1 minute until fragrant. Add the diced mushrooms and cook until golden brown, about 5-7 minutes. Stir in the fresh spinach and cook until wilted.
Step 3: Transfer the sautéed vegetables to a mixing bowl. Add the cream cheese and half of the shredded cheese. Season with salt and pepper, then mix until combined.
Step 4: Once the sweet potatoes are done, slice them open lengthwise. Scoop out some of the flesh and add it to the veggie and cheese mixture. Mix well, then spoon the filling back into the sweet potato skins.
Step 5: Sprinkle the remaining shredded cheese over the filled sweet potatoes. Return them to the oven and bake for another 10-15 minutes, or until the cheese is melted and bubbly.

Tips & Variations

For extra flavor, add a pinch of smoked paprika or fresh herbs like thyme to the filling.
Swap cream cheese for ricotta or Greek yogurt to lighten the dish.
Add cooked bacon or sausage for a non-vegetarian version.
Use your favorite type of mushrooms or a mix for more depth of flavor.

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 about 10-15 minutes until warmed through and the cheese is bubbly again. Avoid microwaving to prevent sogginess.

How to Serve

Two baked sweet potato halves are topped with cooked spinach, sliced brown mushrooms, and melted white cheese. The cheese is creamy and slightly browned on top, covering the mushrooms and spinach. The sweet potatoes have a golden-orange color with a soft, cooked texture. They are placed side by side on a white plate with a soft shadow, all set against a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

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 fridge. When ready, stuff the baked sweet potatoes and finish baking before serving.

Can I freeze these stuffed sweet potatoes?

They can be frozen after baking. Wrap individually in foil and freeze for up to 2 months. Thaw overnight in the fridge, then reheat in the oven until piping hot.