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.

Ingredients

Scale

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

Instructions

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.
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.
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.
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.
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