Description
A cozy and filling meal featuring baked sweet potatoes filled with a creamy mixture of mushrooms, spinach, and cream cheese.
Ingredients
Scale
- 4 medium sweet potatoes
- 2 cups fresh spinach, chopped
- 1 cup mushrooms, sliced
- 1/2 cup cream cheese or vegan cream cheese
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
- Optional: Grated cheese for topping
Instructions
- Preheat the oven to 400°F (200°C).
- Wash sweet potatoes and pierce them with a fork. Bake for 40-45 minutes until tender.
- In a skillet, heat olive oil over medium heat. Add garlic and sauté until fragrant.
- Add mushrooms and cook until they are soft, about 5-7 minutes.
- Stir in the spinach and cook until wilted.
- Remove from heat and mix in cream cheese, salt, and pepper.
- Once the sweet potatoes are done, let them cool slightly, then slice them open.
- Mash some of the flesh of the sweet potatoes and mix it with the mushroom and spinach filling.
- Stuff the mixture back into the sweet potatoes.
- If desired, sprinkle grated cheese on top.
- Return to the oven for another 10-15 minutes.
- Serve warm and enjoy!
Notes
Piercing the potatoes helps them cook evenly. Let them rest a few minutes so they are easy to open. Cooking mushrooms until soft removes extra moisture and boosts flavor. Mixing some potato into the filling helps it bind and stay creamy. A final bake melts the cheese and warms the inside.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 stuffed potato
- Calories: 420
- Sugar: 8g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 63g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 20mg