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Creamy Mushroom and Spinach Stuffed Sweet Potatoes Recipe

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★★★★★

4.4 from 140 reviews

This Creamy Mushroom and Spinach Stuffed Sweet Potatoes recipe combines tender baked sweet potatoes with a rich, cheesy filling of sautéed mushrooms, garlic, and fresh spinach. Perfect as a comforting vegetarian main dish or side, it’s easy to prepare and packed with flavor and nutrients.

Ingredients

Scale

Sweet Potatoes

  • 2 medium sweet potatoes (about 300g each)

Vegetables & Aromatics

  • 1 cup fresh spinach (30g)
  • 1 cup diced mushrooms (150g, button or cremini)
  • 2 cloves garlic, minced

Dairy

  • 4 oz cream cheese (113g)
  • 1 cup shredded cheese (mozzarella or cheddar) (100g)

Others

  • 2 tsp olive oil
  • Salt and pepper to taste

Instructions

  1. Preheat and Bake Sweet Potatoes: Preheat your oven to 400°F (200°C). Wash the sweet potatoes thoroughly and poke holes in them with a fork. Place them directly on the oven rack and bake for 45-60 minutes until they are tender when pierced with a fork.
  2. Sauté Vegetables: While the sweet potatoes bake, heat 2 teaspoons of olive oil in a skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Add diced mushrooms and cook for 5-7 minutes until they are golden brown. Stir in the fresh spinach and cook until just wilted.
  3. Combine Filling: Transfer the sautéed vegetables to a mixing bowl. Add the cream cheese and half of the shredded cheese. Stir well to create a creamy filling. Season with salt and pepper to taste.
  4. Prepare Sweet Potato Skins: Once the sweet potatoes are baked and cool enough to handle, slice them open lengthwise. Carefully scoop out some of the flesh from each sweet potato, leaving a sturdy border to hold the filling. Mix the scooped flesh into the creamy vegetable filling to add extra texture.
  5. Stuff and Bake: Spoon the filling back into the sweet potato skins. Top with the remaining shredded cheese. Place stuffed sweet potatoes on a baking sheet and return to the oven. Bake for an additional 10-15 minutes until heated through and the cheese on top is melted and bubbly.

Notes

  • You can substitute cream cheese with ricotta or Greek yogurt for a lighter option.
  • For a vegan version, use vegan cream cheese and cheese alternatives, and olive oil or vegan butter in the sauté step.
  • Adding herbs like thyme or rosemary to the mushroom sauté enhances the flavor.
  • If you prefer a spicier filling, add a pinch of red chili flakes during the sauté step.
  • Leftover stuffed sweet potatoes can be refrigerated and reheated in the oven or microwave.

Keywords: Stuffed Sweet Potatoes, Mushroom Stuffed Potatoes, Spinach and Mushroom, Vegetarian Dinner, Baked Sweet Potatoes, Creamy Filling

Find it online: https://cookwithyana.com/creamy-mushroom-and-spinach-stuffed-sweet-potatoes-recipe/