Description
A simple recipe for sweet potatoes filled with a creamy mixture of mushrooms and spinach.
Ingredients
Scale
- 2 large sweet potatoes
- 1 tablespoon olive oil
- 8 ounces cremini mushrooms, sliced
- 2 cloves garlic, minced
- 5 ounces fresh spinach
- 1/4 cup cream cheese, softened
- 2 tablespoons grated Parmesan cheese
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
- Wash the sweet potatoes and prick them several times with a fork.
- Bake the sweet potatoes for 45 to 60 minutes, or until tender when pierced with a knife.
- While the potatoes bake, heat the olive oil in a skillet over medium heat.
- Add the sliced mushrooms and cook until they release their liquid and brown, about 5 to 7 minutes.
- Add the minced garlic and cook for 1 minute more until fragrant.
- Add the spinach to the skillet in batches, stirring until it wilts completely.
- Remove the skillet from the heat. Stir in the cream cheese and Parmesan cheese until combined and creamy.
- Season the mixture with salt and pepper.
- Once the sweet potatoes are cooked, slice them lengthwise down the center, being careful not to cut all the way through. Gently fluff the inside flesh with a fork.
- Spoon the mushroom and spinach mixture evenly into the center of each sweet potato.
- Serve immediately.
Notes
- You can substitute goat cheese for cream cheese for a tangier flavor.
- For a richer flavor, use vegetable broth to sauté the mushrooms instead of oil.
- Prep Time: 15 min
- Cook Time: 60 min
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed potato
- Calories: 450
- Sugar: 15
- Sodium: 350
- Fat: 18
- Saturated Fat: 9
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 65
- Fiber: 12
- Protein: 15
- Cholesterol: 30
Keywords: stuffed sweet potatoes, mushroom, spinach, creamy filling, vegetarian dinner, baked sweet potato