Description
Creamy Mushroom and Spinach Stuffed Sweet Potatoes are a delightful blend of flavors and textures, combining tender sweet potatoes with a rich, creamy filling.
Ingredients
Scale
- 4 medium sweet potatoes
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup cremini mushrooms, sliced
- 3 cups fresh spinach leaves
- 1/2 cup cream cheese, softened
- 1/4 cup sour cream
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon fresh thyme leaves
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat your oven to 400°F (200°C). Wash and dry the sweet potatoes thoroughly. Using a fork, pierce the potatoes in several spots to allow steam to escape.
- Place the sweet potatoes directly on the oven rack and bake for 45-60 minutes, or until they are tender and easily pierced with a fork.
- While the sweet potatoes are baking, heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté for about 3 minutes until translucent.
- Stir in the minced garlic and sliced mushrooms, cooking for another 5 minutes or until the mushrooms are golden brown and have released their juices.
- Add the spinach leaves to the skillet and cook just until wilted. Remove the skillet from heat and set the mixture aside to cool slightly.
- In a bowl, mix the cream cheese and sour cream together until smooth. Stir in the mushroom and spinach mixture, salting and peppering to taste. Add fresh thyme leaves and mix until well combined.
- Once the sweet potatoes are cooked, allow them to cool slightly before slicing them open lengthwise. Gently fluff the insides with a fork.
- Spoon the creamy mushroom and spinach mixture into the center of each sweet potato, topping with a generous sprinkle of grated Parmesan cheese.
- Return the stuffed sweet potatoes to the oven and bake for an additional 10-15 minutes until the cheese is melted and bubbly.
- Serve immediately as a satisfying appetizer or side dish.
Notes
- These sweet potatoes can be made ahead of time and reheated before serving.
- Feel free to add other vegetables or proteins to the filling for added nutrition.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed sweet potato
- Calories: 320
- Sugar: 6g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 35mg