Stuffed Sweet Potatoes with Mushroom and Spinach
A delightful dish of sweet potatoes stuffed with a creamy filling of mushrooms and spinach, perfect for family dinners or meal prep.
Ingredients
For the stuffed sweet potatoes
- 4 medium sweet potatoes washed thoroughly
- 1 tablespoon olive oil for sautéing
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1 cup cremini mushrooms sliced
- 3 cups fresh spinach leaves washed
- 1/2 cup cream cheese softened
- 1/4 cup sour cream for richness
- 1/4 teaspoon salt to taste
- 1/4 teaspoon black pepper to taste
- 1 teaspoon fresh thyme leaves for aroma
- 1/4 cup grated Parmesan cheese for topping
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Wash the sweet potatoes thoroughly under cool running water and pierce each potato several times with a fork.
- Place them on a baking sheet and bake for 45-60 minutes, or until they are tender enough to pierce with a fork.
Cooking
- While the sweet potatoes are baking, heat the olive oil in a skillet over medium heat.
- Add the finely chopped onion and sauté for about three minutes until it becomes translucent.
- Add the minced garlic and sliced mushrooms to the skillet. Cook for an additional five minutes.
- Once the mushrooms have cooked down, stir in the fresh spinach and let it wilt for about one to two minutes.
- In a mixing bowl, combine the softened cream cheese and sour cream, stirring until smooth.
- Fold in the sautéed vegetable mixture, seasoning with salt, pepper, and thyme.
- When the sweet potatoes are fully baked, slice each open lengthwise and fluff the insides.
- Fill each sweet potato with the creamy vegetable mixture and sprinkle with grated Parmesan cheese.
- Return stuffed sweet potatoes to the oven and bake for an additional 10-15 minutes.
Serving
- Serve the stuffed sweet potatoes warm, garnished with extra thyme if desired.
Notes
Consider adding crumbled feta cheese or a sprinkle of red pepper flakes for additional flavor. You can prep the filling ahead and store it in the fridge.