Description
Tender sweet potatoes stuffed with a creamy mushroom and spinach filling, offering a comforting and nutritious meal.
Ingredients
Scale
- 4 medium sweet potatoes
- 1 tablespoon olive oil
- 1 cup mushrooms, diced
- 2 cups fresh spinach, roughly chopped
- 1/2 cup cream cheese
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Wash the sweet potatoes and poke holes in them with a fork.
- Bake the sweet potatoes for 45-60 minutes, until fork-tender.
- In a skillet, heat olive oil over medium heat and add diced mushrooms. Cook until soft, about 5-7 minutes.
- Add the chopped spinach and cook until wilted.
- Remove from heat, stir in cream cheese, Parmesan cheese, garlic powder, and salt and pepper to taste.
- Once sweet potatoes are done, slice them open and fluff the insides with a fork.
- Stuff each sweet potato with the creamy mushroom and spinach mixture.
- Serve warm and enjoy!
Notes
Make-ahead tips: Prep the filling and roast the sweet potatoes in advance for a quick meal. Consider using an air fryer for quicker cooking.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 stuffed sweet potato
- Calories: 320
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 30mg
Keywords: stuffed sweet potatoes, vegetarian recipe, creamy filling