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Creamy Mushroom Stuffed Sweet Potatoes

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A hearty and satisfying dish featuring roasted sweet potatoes filled with a creamy mixture of mushrooms and spinach.

Ingredients

Scale
  • 2 large sweet potatoes
  • 1 cup mushrooms, chopped
  • 2 cups fresh spinach
  • 1/2 cup cream cheese
  • 1/4 cup shredded cheese (optional)
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Garlic powder to taste

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Wash the sweet potatoes and pierce them a few times with a fork. Place them on a baking sheet and bake for about 45-60 minutes or until tender.
  3. Heat olive oil in a pan over medium heat. Add chopped mushrooms and sauté until they are golden brown.
  4. Add fresh spinach to the pan and cook until wilted.
  5. Lower the heat and mix in the cream cheese until creamy. Season with salt, pepper, and garlic powder to taste.
  6. Cut the baked sweet potatoes in half and scoop out a little of the flesh, leaving some to maintain their shape.
  7. Mix the scooped sweet potato with the creamy mushroom and spinach mixture.
  8. Stuff the sweet potato halves with the filling and top with shredded cheese if using.
  9. Return to the oven for an additional 10-15 minutes until everything is heated through and cheese is melted.
  10. Serve warm and enjoy!

Notes

Use firm mushrooms and do not skip the garlic powder for depth of flavor. Leftovers can be stored in the fridge for up to 3 days.

Nutrition

Find it online: https://www.lunarecipez.com/creamy-mushroom-stuffed-sweet-potatoes/

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