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Creamy Mushroom and Spinach Stuffed Sweet Potatoes Recipe

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★★★★★

4.1 from 82 reviews

Delight in these creamy mushroom and spinach stuffed sweet potatoes, a flavorful and hearty vegetarian dish perfect for a nutritious meal. Baked to tender perfection, the sweet potatoes are filled with a savory mixture of sautéed mushrooms, wilted spinach, creamy cheese, and garlic, then topped with melted cheese for a comforting and satisfying experience.

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
  • 2 tsp olive oil
  • Salt and pepper to taste

Cheeses

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

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 using 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 olive oil in a skillet over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Add the diced mushrooms and cook for 5-7 minutes until they turn golden brown. Stir in fresh spinach and cook just until it wilts.
  3. Prepare Filling Mixture: Transfer the sautéed mushrooms, spinach, and garlic to a mixing bowl. Add cream cheese and half of the shredded cheese. Season the mixture with salt and pepper, then stir until all ingredients are well combined and creamy.
  4. Scoop Sweet Potato Flesh: When the sweet potatoes are cool enough to handle, slice each one lengthwise. Carefully scoop out some of the flesh, leaving enough inside to maintain the structure of the potato skins. Add the scooped flesh to the vegetable and cheese filling mixture and stir to combine.
  5. Stuff and Bake Again: Spoon the filling back into the sweet potato skins. Top with the remaining shredded cheese. Place the stuffed potatoes on a baking sheet and return to the oven for an additional 10-15 minutes until heated through and the cheese on top is melted and bubbly.

Notes

  • You can substitute the mushroom variety with portobello or shiitake for a richer taste.
  • For a dairy-free option, try using vegan cream cheese and cheese alternatives.
  • Serve these stuffed sweet potatoes as a main dish or a hearty side.
  • Leftovers can be refrigerated for up to 3 days and reheated in the oven for best results.
  • Adjust seasoning with additional herbs like thyme or rosemary for an extra flavor boost.

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

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