Creamy Mushroom and Spinach Stuffed Sweet Potatoes Recipe
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.
- 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
