Description
This Mushroom and Spinach Stuffed Sweet Potatoes recipe offers a delicious and healthy twist on baked sweet potatoes by filling them with a creamy mixture of sautéed mushrooms, fresh spinach, and cheeses. Perfect as a comforting vegetarian main or side dish, it combines wholesome ingredients and simple preparation for a flavorful meal.
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
Cheeses
- 4 oz cream cheese (113g)
- 1 cup shredded cheese (mozzarella or cheddar) (100g)
Instructions
- Preheat and Bake Sweet Potatoes: Preheat your oven to 400°F (200°C). Thoroughly wash the sweet potatoes and pierce them several times with a fork to allow steam to escape while baking. Place them directly on the oven rack and bake for 45-60 minutes until the potatoes are tender when pierced with a fork or skewer.
- Sauté Vegetables: Heat 2 teaspoons of olive oil in a skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Then add the diced mushrooms and cook for 5-7 minutes until they are golden brown. Stir in the fresh spinach and cook until wilted, about 1-2 minutes.
- Prepare the Filling: Transfer the sautéed mushrooms, spinach, and garlic to a mixing bowl. Add the cream cheese and half of the shredded cheese, then season with salt and pepper to taste. Mix thoroughly to create a creamy filling.
- Scoop Sweet Potatoes and Combine: Once the sweet potatoes are done baking and cool enough to handle, slice them lengthwise and carefully scoop out some of the flesh into the vegetable mixture. Stir gently to combine the sweet potato flesh with the vegetable and cheese filling.
- Stuff and Bake Again: Spoon the filling back into the sweet potato skins, dividing evenly. Top each stuffed potato with the remaining shredded cheese. Place the stuffed sweet potatoes on a baking sheet and bake for an additional 10-15 minutes at 400°F (200°C), or until the cheese is melted, bubbly, and slightly golden.
Notes
- You can use either mozzarella or cheddar cheese depending on your preference.
- For a vegan version, substitute cream cheese and shredded cheese with plant-based alternatives.
- Leftover stuffed sweet potatoes can be refrigerated for up to 3 days and reheated in the oven or microwave.
- To save time, sweet potatoes can be cooked in the microwave for 8-10 minutes instead of baking, but baking enhances flavor and texture.
- Adjust salt and pepper according to taste; adding herbs like thyme or rosemary can add extra flavor.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Keywords: stuffed sweet potatoes, mushroom and spinach stuffed potatoes, baked sweet potatoes, vegetarian stuffed potatoes, creamy vegetable stuffed sweet potatoes
