Creamy Mushroom and Spinach Stuffed Sweet Potatoes Recipe

Introduction

These creamy mushroom and spinach stuffed sweet potatoes make a delicious and satisfying meal perfect for any day of the week. Packed with savory flavors and melted cheese, they offer a comforting twist on a simple baked potato.

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

1. Step 1: Preheat your oven to 400°F (200°C). Wash the sweet potatoes and poke holes in them with a fork. Bake them directly on the oven rack for 45 to 60 minutes, or until tender when pierced with a fork.
2. Step 2: While the potatoes bake, heat olive oil in a skillet over medium heat. Sauté the minced garlic for about 1 minute, then add the diced mushrooms. Cook for 5 to 7 minutes until the mushrooms are golden brown. Stir in the fresh spinach and cook just until wilted.
3. Step 3: In a mixing bowl, combine the sautéed vegetables with the cream cheese and half of the shredded cheese. Season the mixture with salt and pepper to taste, mixing well.
4. Step 4: Once the sweet potatoes are baked, slice each one open lengthwise. Carefully scoop out some of the flesh and add it to the vegetable and cheese mixture. Stir to combine, then spoon the filling back into the sweet potato skins.
5. Step 5: Sprinkle the remaining shredded cheese on top of the stuffed potatoes. Place them back in the oven and bake for another 10 to 15 minutes, or until the cheese is melted and bubbly.

Tips & Variations

• For extra flavor, add a pinch of smoked paprika or fresh herbs like thyme to the filling.
• Try swapping mushrooms for sautéed onions or bell peppers for a different vegetable mix.
• Use goat cheese instead of cream cheese for a tangier taste.

Storage

Store leftover stuffed sweet potatoes in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through to help keep the skin crispy. Microwaving is faster but may soften the sweet potato skin.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the filling ahead of time?

Yes, you can make the vegetable and cheese filling a day in advance. Store it covered in the refrigerator and fill the sweet potatoes just before the final baking step.

Can I use regular potatoes instead of sweet potatoes?

Absolutely! Regular baking potatoes work well with this recipe. Just adjust baking time as needed until they are tender.

Creamy Mushroom and Spinach Stuffed Sweet Potatoes Recipe

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★★★★★

4.5 from 98 reviews

• Author: Isabella
• Total Time: 70-85 minutes
• Yield: 2 servings 1x
• Diet: Vegetarian

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Description

This creamy mushroom and spinach stuffed sweet potatoes recipe features tender baked sweet potatoes filled with a savory mixture of sautéed mushrooms, fresh spinach, and creamy cheeses. It’s a comforting, wholesome dish that combines the natural sweetness of sweet potatoes with a cheesy, garlicky vegetable filling, perfect for a satisfying vegetarian meal.

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Ingredients

Scale 1x2x3x

Vegetables

• 2 medium sweet potatoes (about 300g each)
• 1 cup fresh spinach (30g)
• 1 cup diced mushrooms (150g, button or cremini)
• 2 cloves garlic, minced

Dairy & Oils

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

Seasonings

• Salt to taste
• Pepper to taste

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Instructions

1. Preheat and Prepare Sweet Potatoes: Preheat your oven to 400°F (200°C). Wash the sweet potatoes thoroughly and poke several holes in them with a fork to allow steam to escape. Place the sweet potatoes 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 about 1 minute until fragrant. Add the diced mushrooms and cook for 5-7 minutes until they turn golden brown. Stir in the fresh spinach and cook until wilted, about 1-2 minutes.
3. Mix Filling: Transfer the sautéed mushrooms, spinach, and garlic to a mixing bowl. Add the cream cheese and half of the shredded cheese to the bowl. Season the mixture with salt and pepper to taste, then stir until well combined and creamy.
4. Scoop Sweet Potato Flesh: When the sweet potatoes have finished baking and are cool enough to handle, slice them open lengthwise. Carefully scoop out some of the flesh into the bowl with the vegetable mixture. Mix it in to incorporate and create a creamy filling.
5. Stuff and Bake Again: Spoon the creamy vegetable mixture back into the hollowed-out sweet potato skins. Top each stuffed potato with the remaining shredded cheese. Place the potatoes back on a baking sheet and bake for an additional 10-15 minutes, or until the cheese is melted, bubbly, and slightly golden.

Notes

• You can use either mozzarella or cheddar cheese according to your preference for a milder or sharper flavor.
• For a vegan version, substitute cream cheese and shredded cheese with plant-based alternatives.
• To speed up cooking time, you can microwave the sweet potatoes for 5-7 minutes before baking to soften.
• Feel free to add other herbs such as thyme or parsley to the filling for extra flavor.

• Prep Time: 10 minutes
• Cook Time: 60-75 minutes
• Category: Main Course
• Method: Baking
• Cuisine: American

Keywords: sweet potatoes, stuffed sweet potatoes, mushroom and spinach, creamy filling, baked sweet potatoes, vegetarian dinner