Creamy Mushroom and Spinach Stuffed Sweet Potatoes
Indulge in the wholesome flavors of Creamy Mushroom and Spinach Stuffed Sweet Potatoes. This nutritious dish combines the sweetness of roasted sweet potatoes with a rich, savory filling of sautéed mushrooms and fresh spinach. Perfect for weeknight dinners or gatherings, it offers a delightful balance of taste and health benefits. In under an hour, you can create a satisfying meal that’s vegetarian-friendly and customizable to suit your palate.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Vegetarian
Ingredients
Scale
- 4 medium sweet potatoes (about 1.5 lbs)
- 2 cups fresh baby spinach, washed
- 8 oz cremini or button mushrooms, sliced
- 4 oz cream cheese (lower-fat optional)
- 2 cloves garlic, minced
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Wash sweet potatoes thoroughly; prick each several times with a fork. Place on the baking sheet and roast for about 45 minutes until fork-tender.
- While potatoes roast, heat olive oil in a skillet over medium heat. Sauté garlic until fragrant, then add mushrooms, cooking until golden brown. Stir in spinach until wilted.
- Remove from heat; mix sautéed vegetables with cream cheese in a bowl until well combined.
- Once roasted, slice each sweet potato lengthwise, fluffing the insides with a fork. Fill generously with the creamy mixture.
- Return stuffed sweet potatoes to the oven for an additional 10 minutes to warm through.
Nutrition
- Serving Size: 1 stuffed sweet potato (approx. 350g)
- Calories: 320
- Sugar: 6g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 10g
- Protein: 7g
- Cholesterol: 20mg