Description
Discover a wholesome and satisfying meal with these Creamy Mushroom & Spinach Stuffed Sweet Potatoes. Enjoy the perfect balance of sweet and savory flavors in a comforting dish.
Ingredients
- Medium-sized sweet potatoes
- Cremini (baby bella) mushrooms
- Fresh baby spinach
- Fresh garlic
- Onion (or shallots)
- Cream cheese
- Heavy cream or vegetable broth
- Nutmeg
- Dried thyme or Italian seasoning
- Salt
- Pepper
- Olive oil
- Vegetable broth
- Grated Parmesan, mozzarella, or dairy-free shredded cheese (optional)
Instructions
- Preheat oven to 400°F (200°C). Wash and pierce sweet potatoes. Bake for 45-60 minutes until very tender. Let cool slightly.
- While potatoes bake, heat olive oil in a large skillet over medium heat. Sauté minced onion for 3-5 minutes until softened. Add minced garlic; cook 1 minute until fragrant. Add sliced mushrooms; cook 8-10 minutes until browned and moisture evaporates. Avoid overcrowding the pan.
- Add fresh spinach to the skillet, stirring until completely wilted. Pour in vegetable broth, then stir in cream cheese and seasonings (nutmeg, thyme, salt, pepper). Cook gently for 2-3 minutes until cream cheese melts and sauce thickens slightly. Taste and adjust seasoning.
- Once potatoes are cool enough, slice them lengthwise. Gently scoop out most of the flesh into a bowl, leaving a 1/4 to 1/2-inch border in the skins to form 'boats.'
- Mash the scooped sweet potato flesh until smooth. Add about two-thirds of the creamy mushroom and spinach filling to the mashed sweet potato. Stir well to combine thoroughly.
- Generously spoon the combined mixture back into the sweet potato skins. If desired, sprinkle with optional cheese.
- Return stuffed sweet potatoes to the oven for 10-15 minutes, or until cheese is melted and bubbly and filling is heated through.
- Garnish with fresh parsley or chives and serve hot.
- Prep Time: 15 mins
- Cook Time: 60 mins
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed sweet potato
- Calories: 350
- Sugar: 8 g
- Sodium: 500 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 7 g
- Protein: 10 g
- Cholesterol: 30 mg
Keywords: Ensure sweet potatoes are tender but not mushy after baking. Customize the filling's texture by adjusting cream cheese and broth amounts. You can prepare the sweet potatoes and filling in advance for convenience.