Creamy Mushroom and Spinach Stuffed Sweet Potatoes
These creamy stuffed sweet potatoes filled with mushrooms and spinach are a nourishing comfort food that is simple to make and delicious to enjoy.
Ingredients
Main 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
Preparation
- Preheat your oven to 400°F (200°C).
- Wash the sweet potatoes and poke holes in them.
- Bake directly on the oven rack for 45-60 minutes until tender.
Cooking
- In a skillet over medium heat, add olive oil and sauté minced garlic for 1 minute.
- Add diced mushrooms and cook until golden brown (5-7 minutes).
- Add in the fresh spinach until it wilts.
Assembly
- Combine sautéed veggies with cream cheese and half of the shredded cheese in a mixing bowl. Season with salt and pepper.
- Slice the baked sweet potatoes open lengthwise and scoop out some flesh.
- Return the filling back to the sweet potato skins and top with remaining shredded cheese.
- Pop back in the oven for another 10-15 minutes until heated through and the cheese is bubbly.
Notes
These stuffed sweet potatoes can be prepared ahead of time and baked when ready to serve. They can also be made vegan by substituting cream cheese and shredded cheese with plant-based versions.