Description
A simple recipe for sweet potatoes filled with a creamy mixture of mushrooms and spinach.
Ingredients
Scale
- 2 large sweet potatoes
- 1 tablespoon olive oil
- 8 ounces cremini mushrooms, sliced
- 2 cloves garlic, minced
- 5 ounces fresh spinach
- 1/4 cup vegetable broth
- 1/4 cup cream cheese, softened
- 2 tablespoons grated Parmesan cheese
- Salt to taste
- Black pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Pierce the sweet potatoes several times with a fork.
- Bake the sweet potatoes for 45 to 60 minutes, or until tender.
- While the potatoes bake, heat the olive oil in a skillet over medium heat. Add the mushrooms and cook until they release their moisture and brown, about 5-7 minutes.
- Add the minced garlic to the skillet and cook for 1 minute until fragrant.
- Add the spinach in batches, stirring until it wilts completely.
- Pour in the vegetable broth and let it simmer for 2 minutes, allowing most of the liquid to evaporate.
- Remove the skillet from the heat. Stir in the softened cream cheese and Parmesan cheese until the mixture is creamy. Season with salt and pepper.
- Once the sweet potatoes are cool enough to handle, slice them lengthwise down the center, being careful not to cut all the way through. Gently fluff the inside flesh with a fork.
- Spoon the mushroom and spinach mixture evenly into the split sweet potatoes. Serve immediately.
Notes
- For a richer flavor, you can substitute heavy cream for the vegetable broth.
- If you prefer a smoother filling, mash the sweet potato flesh slightly before mixing in the filling ingredients.
- Prep Time: 15 min
- Cook Time: 60 min
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed potato
- Calories: 450
- Sugar: 15
- Sodium: 350
- Fat: 18
- Saturated Fat: 9
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 65
- Fiber: 12
- Protein: 15
- Cholesterol: 30
Keywords: sweet potato, stuffed sweet potato, mushroom, spinach, vegetarian dinner, baked potato