Description

Delight in these creamy mushroom and spinach stuffed sweet potatoes, a comforting and nutritious dish perfect for a wholesome meal. Baked sweet potatoes are filled with a savory mixture of sautéed mushrooms, spinach, garlic, and cream cheese, then topped with gooey melted shredded cheese for a rich, hearty flavor.

Ingredients

Scale

Sweet Potatoes

2 medium sweet potatoes (about 300g each)

Filling

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

Preheat and Bake Sweet Potatoes: Preheat your oven to 400°F (200°C). Wash the sweet potatoes thoroughly and poke holes in them using a fork to allow steam to escape. Place directly on the oven rack and bake for 45-60 minutes until they 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 1 minute until fragrant. Add the diced mushrooms and cook for 5-7 minutes until golden brown. Stir in the fresh spinach and cook until wilted, about 1-2 minutes.
Combine Filling: Transfer the sautéed vegetables to a mixing bowl. Add the cream cheese and half of the shredded cheese. Mix well and season with salt and pepper to your liking.
Prepare Sweet Potato Skins: 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 cheese mixture, stirring to combine. Spoon the filling back into the sweet potato skins evenly.
Bake Stuffed Potatoes: Sprinkle the remaining shredded cheese on top of the stuffed sweet potatoes. Place them on a baking sheet and bake at 400°F (200°C) for an additional 10-15 minutes until the cheese is melted and bubbly and the filling is heated through.

Notes

For extra flavor, consider adding herbs like thyme or rosemary to the filling.
You can substitute cream cheese with a dairy-free alternative for a lactose-free version.
Use cheddar for a sharper taste or mozzarella for a milder, gooey texture.
To make this dish vegan, use plant-based cream cheese and shredded cheese alternatives and omit any animal-based ingredients.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven or microwave.

Prep Time: 15 minutes
Cook Time: 1 hour
Category: Main Course
Method: Baking
Cuisine: American

Keywords: stuffed sweet potatoes, mushroom stuffed potatoes, spinach stuffed sweet potatoes, creamy vegetable stuffed potatoes, baked sweet potatoes recipe, vegetarian stuffed sweet potatoes