Description
These stuffed sweet potatoes are filled with a creamy, garlicky mushroom and spinach mixture, making for a hearty and delicious vegetarian meal. Perfect for cozy nights or as a filling side dish!
Ingredients
For the Sweet Potatoes:
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2 large sweet potatoes
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1 tbsp olive oil
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Salt and pepper to taste
For the Creamy Filling:
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2 cups mushrooms, sliced
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2 cups fresh spinach
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2 cloves garlic, minced
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1 tbsp olive oil
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½ cup cream cheese (or ricotta for a lighter option)
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¼ cup grated Parmesan (optional)
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Salt and pepper to taste
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Fresh herbs (optional, for garnish)
Instructions
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Preheat oven to 400°F (200°C). Prick sweet potatoes with a fork and rub with olive oil, salt, and pepper. Roast for 45–50 minutes, or until tender.
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Meanwhile, heat olive oil in a large skillet over medium heat. Add sliced mushrooms and cook until softened and browned, about 5–7 minutes.
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Add garlic and spinach to the skillet, cooking until the spinach wilts, about 2 minutes.
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Stir in cream cheese (or ricotta) and Parmesan, cooking until the mixture is creamy and combined. Season with salt and pepper to taste.
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Once sweet potatoes are done, slice them open and mash the inside slightly. Spoon the creamy mushroom and spinach mixture over the sweet potatoes.
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Garnish with fresh herbs and serve warm.
Notes
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You can add a sprinkle of chili flakes or fresh lemon juice for extra flavor.
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This dish can be made ahead—just store the filling and potatoes separately, then reheat and assemble before serving.
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For a vegan version, use plant-based cream cheese and skip the Parmesan.
- Prep Time: 10 minutes
- Cook Time: 50minutes
Nutrition
- Calories: 300 kcal
- Sugar: 8g
- Sodium: 220mg
- Fat: 14 g
- Saturated Fat: 7g
- Carbohydrates: 45 g
- Fiber: 9g
- Protein: 8g