Creamy Mushroom and Spinach Stuffed Sweet Potatoes Recipe

Introduction

Creamy Mushroom and Spinach Stuffed Sweet Potatoes make a comforting and nutritious meal that’s easy to prepare. Combining tender baked sweet potatoes with a savory, cheesy vegetable filling creates a delicious dish perfect for lunch or dinner.

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

1. Step 1: Preheat your oven to 400°F (200°C). Wash the sweet potatoes and poke holes in them using a fork. Place them directly on the oven rack and bake for 45-60 minutes, until tender when pierced with a fork.
2. Step 2: While the 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 golden brown. Stir in the fresh spinach and cook until wilted.
3. Step 3: In a mixing bowl, combine the sautéed mushrooms, spinach, and garlic with the cream cheese and half of the shredded cheese. Season the mixture with salt and pepper to taste.
4. Step 4: When the sweet potatoes are cooked, slice them open lengthwise. Scoop out some of the flesh and add it to the vegetable and cheese mixture. Stir well, then spoon the filling back into the sweet potato skins.
5. Step 5: Sprinkle the remaining shredded cheese on top of the stuffed potatoes. Return them to the oven and bake for another 10-15 minutes, until the filling is heated through and the cheese is melted and bubbly.

Tips & Variations

• For extra flavor, add a pinch of smoked paprika or chili flakes to the filling mixture.
• Try different cheeses like gouda or pepper jack for a unique twist.
• You can substitute kale or Swiss chard for the spinach if preferred.
• Make this recipe vegan by using vegan cream cheese and cheese alternatives.

Storage

Store leftover stuffed sweet potatoes in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 15-20 minutes or microwave until warmed through. For best texture, reheating in the oven is recommended to keep the skin crisp.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare these stuffed sweet potatoes ahead of time?

Yes, you can assemble the filling and stuff the sweet potatoes in advance. Store them covered in the fridge and bake just before serving to keep them fresh.

Can I use other types of mushrooms?

Absolutely. Cremini, button, shiitake, or portobello mushrooms all work well and add different flavor profiles.

Creamy Mushroom and Spinach Stuffed Sweet Potatoes Recipe

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★★★★★

4.7 from 122 reviews

This Creamy Mushroom and Spinach Stuffed Sweet Potatoes recipe offers a comforting and nutritious meal, featuring tender baked sweet potatoes filled with a savory mixture of sautéed mushrooms, fresh spinach, and creamy cheeses. Perfect as a vegetarian main dish or a hearty side, this easy-to-make recipe combines wholesome ingredients for a satisfying flavor and texture balance.

• Author: Felix
• Prep Time: 15 minutes
• Cook Time: 60-75 minutes
• Total Time: 75-90 minutes
• Yield: 2 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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

Dairy

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

Other

• 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 the sweet potatoes 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 about 1 minute until fragrant. Then add the diced mushrooms and cook, stirring occasionally, for 5-7 minutes until they become golden brown. Add the fresh spinach and cook until wilted, approximately 1-2 minutes.
3. Prepare Filling: Transfer the sautéed mushrooms, garlic, and spinach into a mixing bowl. Mix in 4 ounces of cream cheese and half of the shredded cheese (about 50g). Season the mixture with salt and pepper to taste, stirring until evenly combined.
4. Scoop Sweet Potato Flesh: Once the sweet potatoes are done baking and cool enough to handle, slice each open lengthwise. Carefully scoop out some of the flesh, but leave enough to maintain the shape of the potato skins. Add the scooped flesh to the vegetable and cheese filling and mix well.
5. Stuff and Bake Again: Spoon the creamy filling back into the sweet potato skins evenly. Sprinkle the remaining shredded cheese on top of each stuffed potato. Return them to the oven and bake for an additional 10-15 minutes until the filling is heated through and the cheese on top is melted and bubbly.

Notes

• You can substitute cream cheese with Greek yogurt for a lighter version, but the texture will be less creamy.
• For added protein, consider adding cooked quinoa or shredded chicken into the filling.
• This recipe works well with either button or cremini mushrooms for a mild flavor.
• To make this dish vegan, substitute cream cheese and shredded cheese with dairy-free alternatives.
• To speed up cooking, you can microwave the sweet potatoes until soft before stuffing.

Keywords: stuffed sweet potatoes, creamy mushroom spinach filling, baked sweet potatoes, vegetarian dinner, savory stuffed potatoes