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Creamy Mushroom and Spinach Stuffed Sweet Potatoes Recipe

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★★★★★

4.6 from 107 reviews

These Creamy Mushroom and Spinach Stuffed Sweet Potatoes are a delicious and comforting vegetarian meal. Roasted sweet potatoes are filled with a creamy blend of sautéed mushrooms, spinach, garlic, and cream cheese, then topped with melted mozzarella or cheddar for a warm, cheesy finish. Perfect as a wholesome lunch or dinner, this dish combines tender, naturally sweet potatoes with savory, nutrient-packed filling for a satisfying and flavorful experience.

Ingredients

Scale

Sweet Potatoes

  • 2 medium sweet potatoes (about 300g each)

Vegetable Filling

  • 1 cup fresh spinach (30g)
  • 1 cup diced mushrooms (150g, button or cremini)
  • 2 cloves garlic, minced
  • 2 tsp olive oil
  • Salt and pepper to taste

Dairy

  • 4 oz cream cheese (113g)
  • 1 cup shredded cheese (mozzarella or cheddar) (100g)

Instructions

  1. Preheat and Bake Sweet Potatoes: Preheat your oven to 400°F (200°C). Wash the sweet potatoes thoroughly and poke holes in them using a fork. Place them directly on the oven rack and bake for 45-60 minutes until they are tender when pierced with a fork.
  2. Sauté Vegetables: While the sweet potatoes bake, heat 2 teaspoons of olive oil in a skillet over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Add the diced mushrooms and cook for 5-7 minutes until golden brown. Stir in fresh spinach and cook just until it wilts.
  3. Mix Filling: Transfer the sautéed mushrooms, spinach, and garlic to a mixing bowl. Add the cream cheese and half of the shredded cheese. Season the mixture with salt and pepper, then stir until well combined and creamy.
  4. Prepare Sweet Potatoes for Filling: Once the sweet potatoes are baked and cool enough to handle, slice them open lengthwise. Scoop out some of the sweet potato flesh into the mixing bowl with the vegetable and cheese filling. Mix well to incorporate the sweet potato into the filling.
  5. Stuff and Bake Again: Spoon the creamy filling back into the sweet potato skins evenly. Sprinkle the remaining shredded cheese over the top. Return the stuffed sweet potatoes to the oven and bake for an additional 10-15 minutes until the filling is heated through and the cheese on top is melted and bubbly.

Notes

  • You can substitute cream cheese with a dairy-free alternative to make the dish vegan.
  • For added protein, consider mixing in cooked quinoa or cooked lentils with the filling.
  • Use any mushrooms you prefer, such as cremini, button, or shiitake.
  • To save time, you can microwave the sweet potatoes before baking to speed up the cooking process.
  • This dish reheats well in the oven or microwave for quick leftovers.

Keywords: creamy stuffed sweet potatoes, mushroom spinach sweet potatoes, baked stuffed sweet potatoes, vegetarian sweet potatoes, cheesy stuffed veggies

Find it online: https://spatulaqueen.com/creamy-mushroom-and-spinach-stuffed-sweet-potatoes-recipe/