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Creamy Mushroom and Spinach Stuffed Sweet Potatoes

Indulge in the warm, comforting delight of creamy mushroom and spinach stuffed sweet potatoes. This dish features tender roasted sweet potatoes filled with a rich, savory mixture of sautéed mushrooms, fresh spinach, and creamy cheese. Perfect for chilly evenings or as an impressive centerpiece for gatherings, these stuffed sweet potatoes are sure to wow your guests and leave them craving more.

  • Total Time: 1 hour 10 minutes
  • Yield: Serves 4

Ingredients

Scale
  • 4 medium sweet potatoes
  • 1 cup diced mushrooms (button or cremini)
  • 2 cups fresh spinach
  • 4 oz cream cheese (softened)
  • 2 cloves garlic (minced)
  • 1 small onion (diced)
  • 1 tsp salt (to taste)
  • ½ tsp black pepper (to taste)
  • 2 tbsp olive oil
  • ¼ cup grated Parmesan cheese

Instructions

  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Poke holes in each sweet potato with a fork, place on the baking sheet, and bake for about 45 minutes, or until tender.
  3. In a skillet over medium heat, add olive oil. Once hot, sauté diced onion and minced garlic until fragrant (about 3 minutes). Add mushrooms and cook until golden brown.
  4. Stir in fresh spinach and season with salt and pepper until wilted. Remove from heat and mix in softened cream cheese and grated Parmesan until smooth.
  5. Cut baked sweet potatoes lengthwise, fluff insides with a fork, then spoon in the creamy filling.
  6. Return stuffed sweet potatoes to the oven for an additional 10 minutes. Garnish with extra Parmesan or herbs before serving.
  • Author: Ashley Adams
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Category: Main
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 stuffed sweet potato (approximately 250g)
  • Calories: 320
  • Sugar: 7g
  • Sodium: 450mg
  • Fat: 13g
  • Saturated Fat: 6g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 46g
  • Fiber: 7g
  • Protein: 8g
  • Cholesterol: 30mg

Keywords: Swap spinach for kale or add crumbled feta for extra flavor. Store leftovers in an airtight container in the fridge for up to three days; reheat gently to preserve creaminess.