Description
These Creamy Mushroom and Spinach Stuffed Sweet Potatoes are a healthy, vegetarian comfort food packed with flavor. Perfect for weeknight dinners or meal prep, they’re filled with sautéed mushrooms, spinach, and a rich cream cheese sauce. A must-try for plant-forward recipes and gluten-free meals.
Ingredients
2 large sweet potatoes
1 tablespoon olive oil
1 small shallot, chopped
2 cloves garlic, minced
2 cups mushrooms, sliced
3 cups fresh spinach
3 ounces cream cheese
1⁄2 teaspoon salt
1⁄4 teaspoon black pepper
Instructions
1. Preheat the oven to 400°F (200°C). Wash and scrub the sweet potatoes, then pierce them with a fork.
2. Place on a baking sheet and roast for 45 to 60 minutes or until fork-tender.
3. In a skillet over medium heat, warm olive oil. Add chopped shallot and garlic, sauté until translucent.
4. Add mushrooms and cook until their moisture has evaporated and they’re golden brown.
5. Stir in spinach and cook just until wilted.
6. Reduce heat and stir in the cream cheese. Mix until smooth and creamy. Season with salt and pepper.
7. Slice open the sweet potatoes, fluff the flesh slightly, and fill each with the creamy mushroom and spinach mixture.
8. Serve warm with your favorite toppings or herbs.
Notes
Make ahead by preparing the filling and roasting sweet potatoes in advance.
You can swap cream cheese with dairy-free options for a vegan version.
Add crushed walnuts or feta for extra texture and flavor.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Vegetarian Main
- Method: Oven & Skillet
- Cuisine: Comfort Food
Nutrition
- Serving Size: 1 stuffed sweet potato
- Calories: 275
- Sugar: 9g
- Sodium: 340mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 20mg