Description
Deliciously stuffed sweet potatoes with creamy mushrooms and spinach, perfect for a comforting meal.
Ingredients
Scale
- 4 large sweet potatoes
- 2 cups mushrooms, sliced
- 2 cups fresh spinach
- 2 tablespoons butter
- 1/2 cup cream cheese
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
- Olive oil for sautéing
Instructions
- Preheat the oven to 400°F (200°C).
- Scrub the sweet potatoes and prick them with a fork. Bake them in the preheated oven for about 45-60 minutes until tender.
- Heat olive oil in a skillet over medium heat. Add the sliced mushrooms and cook until they are browned.
- Add the fresh spinach to the skillet and cook until wilted.
- Stir in the butter and cream cheese until melted and combined. Season with salt and pepper.
- Once the sweet potatoes are cooked, let them cool slightly, then slice them in half and scoop out some flesh to make room for the filling.
- Mix the scooped sweet potato flesh with the mushroom and spinach mixture, then refill the sweet potato skins with this filling.
- Sprinkle grated Parmesan cheese on top.
- Return the stuffed sweet potatoes to the oven and bake for an additional 10-15 minutes until heated through and the tops are golden.
- Serve warm and enjoy!
Notes
Bake sweet potatoes until very tender for easier scooping. Consider adding garlic for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed sweet potato
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 15g
- Cholesterol: 30mg