Description
Delightful stuffed sweet potatoes filled with creamy mushrooms and vibrant spinach, perfect for weeknight dinners or special occasions.
Ingredients
Scale
- 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 your oven to 400°F (200°C). Wash the sweet potatoes and poke holes in them with a fork. Bake directly on the oven rack for 45-60 minutes until tender.
- In a skillet, heat olive oil over medium heat, add minced garlic, and sauté for about 1 minute. Add diced mushrooms and cook until golden brown (about 5-7 minutes). Stir in fresh spinach and cook until wilted.
- In a mixing bowl, combine sautéed mushrooms and spinach with cream cheese and half of the shredded cheese. Mix well and season with salt and pepper.
- Slice baked sweet potatoes open lengthwise, scoop out some flesh, and mix it with the veggie filling. Return the filling to the sweet potato skins.
- Top each stuffed sweet potato with remaining shredded cheese and bake for another 10-15 minutes until heated through and cheese is bubbly.
Notes
For variations, consider adding other vegetables or trying different cheeses. Store leftovers in an airtight container for up to 3-4 days.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 stuffed potato
- Calories: 360
- Sugar: 10g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 8g
- Protein: 14g
- Cholesterol: 30mg