Stuffed Sweet Potatoes with Creamed Spinach & Garlic Mushrooms

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Description

These Stuffed Sweet Potatoes with Creamed Spinach and Garlic Mushrooms are a comforting, hearty vegetarian dish that’s both wholesome and satisfying. The creamy spinach complements the natural sweetness of the roasted potato, while the savory mushrooms add a deep, umami flavor. Perfect for a cozy dinner, a side dish, or an elegant addition to a dinner party spread!

Ingredients For Stuffed Sweet Potatoes with Creamed Spinach & Garlic Mushrooms

For the Sweet Potatoes:

  • 2 medium sweet potatoes

  • 1 tbsp olive oil

  • Salt & black pepper, to taste

For the Creamed Spinach:

  • 2 cups fresh spinach (or frozen, thawed and drained)

  • 1 tbsp butter or olive oil

  • 1 clove garlic, minced

  • 2 tbsp cream cheese or Greek yogurt

  • 2 tbsp grated Parmesan cheese (optional)

  • Salt & pepper, to taste

For the Garlic Mushrooms:

  • 1 cup sliced mushrooms (cremini, button, or mixed)

  • 1 tbsp olive oil or butter

  • 1 clove garlic, minced

  • ¼ tsp dried thyme or rosemary

  • Salt & black pepper, to taste

Optional Topping:

  • Shredded mozzarella or Swiss cheese (about ¼ cup)

Instructions

  1. Bake the Sweet Potatoes:
    Preheat oven to 400°F (200°C).
    Wash and scrub the sweet potatoes. Rub with olive oil and a pinch of salt.
    Place on a baking tray and roast for 40–50 minutes, or until tender.

  2. Prepare the Creamed Spinach:
    In a pan, heat butter or olive oil. Add garlic and sauté for 30 seconds.
    Add spinach and cook until wilted.
    Stir in cream cheese and Parmesan until creamy.
    Season with salt and pepper. Set aside.

  3. Sauté the Mushrooms:
    Heat oil in a skillet. Add garlic and mushrooms.
    Season with salt, pepper, and thyme.
    Cook until golden brown and tender (5–6 minutes).

  4. Assemble:
    Slice baked sweet potatoes in half and gently scoop out a small portion to create a well.
    Spoon in the creamed spinach, top with sautéed mushrooms, and sprinkle with cheese (if using).

  5. Melt the Cheese (Optional):
    Return to the oven for 5 minutes, or until the cheese melts and becomes bubbly.

  6. Serve:
    Serve warm, seasoned with cracked pepper or a drizzle of olive oil.

Notes

  • You can prepare the mushrooms and spinach ahead of time for easy assembly.

  • Vegan option: Use plant-based butter, vegan cheese, and cashew cream instead of cream cheese.

  • Add a pinch of chili flakes for heat or lemon zest for brightness.

Tips

  • Choose evenly sized sweet potatoes for even cooking.

  • Don’t overcook spinach — it should retain its green color.

  • Add a handful of chopped nuts or seeds for crunch.

  • Pairs beautifully with roasted chicken, steak, or a fresh salad.

Servings

Serves 2 as a main dish or 4 as a side dish.

Nutritional Information (Per Serving)

(approximate, for ½ potato with toppings)

  • Calories: 320

  • Protein: 10g

  • Carbohydrates: 38g

  • Fat: 14g

  • Fiber: 6g

  • Sugars: 10g

Benefits

  • Rich in vitamins A & C from sweet potatoes.

  • High in fiber — aids digestion and supports gut health.

  • Protein-packed when made with cheese or Greek yogurt.

  • Antioxidant-rich mushrooms and spinach support immunity.

  • Comfort food made healthy — indulgent yet nourishing!

Q&A

Q: Can I use regular potatoes instead of sweet potatoes?
A: Yes! But you’ll miss the natural sweetness that balances the savory filling.

Q: Can I make it ahead?
A: Yes, assemble and refrigerate up to 1 day in advance. Reheat in the oven before serving.

Q: What cheese works best?
A: Mozzarella melts beautifully, while Swiss or Gruyère adds a nutty flavor.

Q: Can this be made dairy-free?
A: Absolutely! Use vegan butter, coconut cream, or cashew cream alternatives.

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