Creamy Mushroom and Spinach Stuffed Sweet Potatoes
Indulge in a warm, hearty dish that perfectly marries the sweetness of roasted sweet potatoes with a savory filling of sautéed mushrooms and fresh spinach. This creamy mushroom and spinach stuffed sweet potato recipe is not only easy to prepare but is also a delightful centerpiece for cozy dinners or family gatherings. Each bite offers a comforting blend of flavors, making it an irresistible choice for any occasion.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 4 medium sweet potatoes
- 2 cups fresh spinach
- 1 cup cremini or button mushrooms, chopped
- 2 cloves garlic, minced
- 4 oz cream cheese (full-fat)
- 1/2 cup grated parmesan cheese
- 2 tsp olive oil
- Salt and pepper to taste
Instructions
- 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.
- In a skillet over medium heat, add olive oil and minced garlic; sauté until fragrant.
- Add chopped mushrooms and spinach to the skillet, cooking until wilted.
- Stir in cream cheese and parmesan until creamy; season with salt and pepper.
- Slice baked sweet potatoes lengthwise and fluff the insides with a fork. Spoon the creamy mixture into each potato.
- Return stuffed sweet potatoes to the oven for another 10-15 minutes until heated through.
Nutrition
- Serving Size: 1 stuffed sweet potato (approx. 250g)
- Calories: 290
- Sugar: 6g
- Sodium: 450mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 30mg