Description
A cozy dish featuring roasted sweet potatoes stuffed with a creamy mixture of mushrooms, spinach, and cheese.
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 thoroughly and poke holes in them with a fork.
- Bake the sweet potatoes directly on the oven rack for 45-60 minutes, or until fork-tender.
- While the sweet potatoes bake, heat olive oil in a skillet over medium heat and add the minced garlic, sautéing for about 1 minute.
- Add the diced mushrooms to the skillet and cook for 5-7 minutes until golden brown.
- Stir in fresh spinach and cook until wilted, about 2 minutes.
- Combine the sautéed vegetables with cream cheese and half of the shredded cheese in a mixing bowl, seasoning with salt and pepper.
- Once sweet potatoes are baked, slice each one open lengthwise and scoop out a small amount of flesh. Mix it into the veggie filling.
- Pack the filling back into the sweet potato skins and top with remaining shredded cheese.
- Bake again for 10-15 minutes until cheese is bubbly and golden.
Notes
For a quicker method, use an air fryer to roast the sweet potatoes. Prepare the filling a day in advance for convenience.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed sweet potato half
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 30mg
Keywords: stuffed sweet potatoes, creamy spinach, mushroom recipe, vegetarian comfort food, healthy dinner