Creamy Mushroom Stuffed Sweet Potatoes
A comforting dish featuring sweet potatoes filled with a creamy mixture of sautéed mushrooms and spinach, perfect for a cozy evening.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 60 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 large sweet potatoes
- 1 cup mushrooms, chopped
- 2 cups fresh spinach
- 1/2 cup cream cheese
- 1/4 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Pierce the sweet potatoes with a fork and place them on a baking sheet. Bake them for about 45-60 minutes, or until tender.
- Heat the olive oil in a skillet over medium heat.
- Add the minced garlic and chopped mushrooms to the skillet. Sauté until golden brown, about 5-7 minutes.
- Stir in the spinach and cook until wilted, about 2 minutes.
- Remove the skillet from heat and mix in cream cheese and Parmesan until creamy. Season with salt and pepper.
- Slice the baked sweet potatoes lengthwise and fluff the insides with a fork.
- Stuff the sweet potatoes with the creamy mushroom and spinach mixture.
- Serve them warm and enjoy!
Notes
For a lighter option, substitute cream cheese with Greek yogurt. You can also experiment with different types of mushrooms for added flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 8g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 30mg