Creamy Mushroom And Spinach Stuffed Sweet Potatoes
Creamy mushroom and spinach stuffed sweet potatoes baked until tender and loaded with garlic sautéed vegetables, cream cheese, and melted mozzarella. A cozy vegetarian dinner recipe perfect for fall or weeknight meals.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 2 servings
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
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
Preheat oven to 400°F (200°C). Wash the sweet potatoes, pat dry, and poke holes with a fork. Bake directly on the oven rack for 45–60 minutes, until fork-tender.
Meanwhile, heat olive oil in a skillet over medium heat. Sauté garlic for 1 minute until fragrant. Add diced mushrooms and cook for 5–7 minutes until golden and softened. Stir in spinach and cook until wilted.
Transfer the sautéed vegetables to a mixing bowl. Add cream cheese and half of the shredded cheese. Mix until creamy and well combined. Season with salt and pepper.
Once sweet potatoes are cooked, slice them open lengthwise. Carefully scoop out a small portion of the flesh and mix it into the creamy vegetable filling. Spoon the mixture back into the potato skins.
Top with remaining shredded cheese and return to the oven for 10–15 minutes, until heated through and cheese is melted and bubbly.
Notes
For extra protein, add cooked shredded chicken or white beans.
Swap cream cheese for Greek yogurt for a lighter option.
Add red pepper flakes for a slight kick.
These stuffed sweet potatoes can be prepared ahead and reheated before serving.
