Description
Delight in the creamy, savory goodness of mushrooms and spinach stuffed into warm, sweet potatoes, creating a perfect harmony of flavor and texture.
Ingredients
Scale
- 4 medium sweet potatoes
- 1 cup mushrooms, sliced
- 2 cups fresh spinach, chopped
- 1/2 cup cream cheese
- 1/4 cup sour cream
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
- Grated Parmesan cheese (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- Wash the sweet potatoes and pierce them with a fork several times. Place them on a baking sheet and bake for 45 minutes, or until tender.
- In a skillet over medium heat, drizzle in olive oil. Once hot, add the minced garlic and sliced mushrooms, sauté until soft and golden, about 5-7 minutes.
- Stir in the chopped spinach and cook until wilted, about 2-3 minutes.
- Remove the skillet from heat and stir in the cream cheese and sour cream until well combined. Season with salt and pepper.
- Once the sweet potatoes are baked, let them cool slightly, then cut them open and fluff the insides with a fork.
- Spoon the creamy mushroom and spinach mixture into each sweet potato.
- If desired, sprinkle grated Parmesan cheese on top.
- Return stuffed sweet potatoes to the oven for an additional 10 minutes.
- Serve warm and enjoy!
Notes
Make-ahead tips: Prepare the filling a day in advance. You can also use an air fryer as a quicker cooking method for the sweet potatoes.
Nutrition
- Serving Size: 1 stuffed sweet potato
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 30mg