Description
This delicious recipe features creamy mushroom and spinach stuffed sweet potatoes, combining the natural sweetness of baked sweet potatoes with a savory, cheesy filling. Perfect as a comforting vegetarian meal that’s easy to prepare and full of flavor.
Ingredients
Scale
Sweet Potatoes
- 4 medium sweet potatoes
Filling
- 1 tablespoon olive oil
- 1 cup mushrooms, diced
- 2 cups fresh spinach, roughly chopped
- 1/2 cup cream cheese
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the sweet potatoes.
- Prepare Sweet Potatoes: Wash the sweet potatoes thoroughly and poke holes in them using a fork to allow steam to escape during baking.
- Bake Sweet Potatoes: Place the sweet potatoes on a baking sheet and bake for 45-60 minutes until they are tender and easily pierced with a fork.
- Cook Mushrooms: While the potatoes are baking, heat olive oil in a skillet over medium heat. Add diced mushrooms and cook for 5-7 minutes until soft and browned.
- Cook Spinach: Add chopped spinach to the skillet with mushrooms and cook until the spinach wilts, stirring occasionally.
- Make Filling: Remove the skillet from heat and stir in cream cheese, grated Parmesan cheese, garlic powder, salt, and pepper until the mixture is creamy and well combined.
- Prepare Potatoes for Stuffing: Once baked, slice each sweet potato open lengthwise and fluff the insides gently with a fork to create space for the filling.
- Stuff Potatoes: Spoon the creamy mushroom and spinach mixture into each opened sweet potato evenly.
- Serve: Serve the stuffed sweet potatoes warm and enjoy this hearty, vegetarian-friendly dish.
Notes
- You can substitute cream cheese with Greek yogurt for a lighter filling.
- For a vegan version, use vegan cream cheese and nutritional yeast instead of Parmesan.
- Adding a sprinkle of red pepper flakes enhances the flavor with some heat.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven.
