Description
Deliciously filling creamy mushroom and spinach stuffed sweet potatoes that are simple to make and sure to impress.
Ingredients
Scale
- 4 medium sweet potatoes
- 2 cups fresh spinach
- 1 cup cremini or button mushrooms, chopped
- 8 oz cream cheese
- 2 garlic cloves, minced
- 1 cup cheddar cheese, shredded
- 2 tbsp olive oil
Instructions
- Preheat your oven to 400°F (200°C). Pierce each sweet potato with a fork and bake for about 45-50 minutes, or until soft.
- While the sweet potatoes are baking, heat olive oil in a large pan over medium heat. Add minced garlic and let it sizzle before adding mushrooms. Cook until soft, about 5-7 minutes.
- Stir in the spinach and cook until wilted.
- In a bowl, combine sautéed veggies with cream cheese and half of the cheddar cheese until well mixed.
- Once sweet potatoes are cooked, slice them open and fluff the insides with a fork, then spoon the filling inside.
- Top with remaining cheddar cheese and return to the oven for another 10-15 minutes, until the cheese is melted and bubbly.
- Plate and enjoy! Optionally garnish with fresh herbs.
Notes
Choose sweet potatoes that are similar in size for even cooking. Allow sweet potatoes to cool before stuffing for creaminess.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed sweet potato
- Calories: 350
- Sugar: 10g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 15g
- Cholesterol: 30mg