Introduction

These creamy mushroom and spinach stuffed sweet potatoes are a comforting and flavorful meal that’s both nutritious and easy to prepare. With a rich blend of sautéed vegetables and gooey cheese, they make a perfect vegetarian dinner or side dish.

Creamy Mushroom and Spinach Stuffed Sweet Potatoes Recipe - Recipe Image

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. Bake directly on the oven rack for 45-60 minutes until tender.
Step 2: In a skillet over medium heat, add olive oil. Sauté the minced garlic for 1 minute, then add diced mushrooms and cook until golden brown, about 5-7 minutes. Stir in fresh spinach and cook until wilted.
Step 3: In a mixing bowl, combine the sautéed vegetables with cream cheese and half of the shredded cheese. Season with salt and pepper to taste.
Step 4: Once the sweet potatoes are baked, slice them open lengthwise and scoop out some of the flesh. Mix the scooped sweet potato into the veggie and cheese filling, then spoon the mixture back into the sweet potato skins.
Step 5: Top the filled sweet potatoes with the remaining shredded cheese. Return them to the oven and bake for an additional 10-15 minutes until the filling is heated through and the cheese is bubbly.

Tips & Variations

Try adding cooked bacon or diced chicken for a non-vegetarian version.
Use different types of mushrooms like shiitake or portobello for varied flavor.
Swap cream cheese for ricotta or goat cheese for a tangier taste.
To make it vegan, use vegan cream cheese and cheese alternatives.

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 10-15 minutes or until warmed through to maintain the creamy texture and melted cheese.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare these stuffed sweet potatoes in advance?

Yes, you can prepare the filling and bake the sweet potatoes ahead of time. Assemble and bake them just before serving to keep the cheese melted and fresh.

What can I use if I don’t have cream cheese?

You can substitute cream cheese with ricotta, mascarpone, or Greek yogurt for a similar creamy consistency. Adjust seasoning as needed.

Creamy Mushroom and Spinach Stuffed Sweet Potatoes Recipe

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★★★★★

4.9 from 599 reviews

Delight in these creamy mushroom and spinach stuffed sweet potatoes, perfectly baked to bring out their natural sweetness and filled with a savory blend of sautéed mushrooms, tender spinach, and melted cheeses for a comforting and nutritious meal.

Author: Bella
Prep Time: 10 minutes
Cook Time: 60-75 minutes
Total Time: 70-85 minutes
Yield: 2 servings 1x
Category: Main Course
Method: Baking
Cuisine: American
Diet: Vegetarian

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

Cheese & Seasoning

4 oz cream cheese (113g)
1 cup shredded cheese (mozzarella or cheddar) (100g)
2 tsp olive oil
Salt and pepper to taste

Instructions

Prepare 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 them directly on the oven rack and bake for 45-60 minutes, or until they are tender when pierced with a fork.
Sauté Vegetables: Heat olive oil in a skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Add the diced mushrooms and cook for 5-7 minutes until they turn golden brown. Stir in the fresh spinach and cook until wilted, about 2 minutes.
Mix the Filling: In a mixing bowl, combine the sautéed vegetables with the cream cheese and half of the shredded cheese. Season the mixture with salt and pepper to taste and mix until well incorporated.
Stuff Sweet Potatoes: Once the sweet potatoes are baked and cool enough to handle, slice them open lengthwise. Carefully scoop out some of the flesh and add it to the vegetable and cheese mixture. Mix to combine. Then, spoon the filling back into the sweet potato skins evenly.
Bake Again: Top each stuffed sweet potato with the remaining shredded cheese. Return them to the oven and bake for an additional 10-15 minutes until the filling is heated through and the cheese is melted and bubbly.

Notes

You can use either mozzarella or cheddar cheese depending on your taste preference.
For a richer filling, feel free to add a splash of cream or milk to the cheese mixture.
If you prefer a milder garlic flavor, reduce the amount of garlic or sauté it lightly without browning.
This dish can be made ahead by baking sweet potatoes in advance and assembling just before the final bake.
Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven.

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