Description
This Creamy Mushroom and Spinach Stuffed Sweet Potatoes recipe offers a delicious and nutritious vegetarian dish featuring tender baked sweet potatoes filled with a savory mixture of sautéed mushrooms, spinach, cream cheese, and Parmesan. Perfect as an appetizer or side, this dish combines creamy textures with fresh herbs and the natural sweetness of the potatoes.
Ingredients
Scale
Sweet Potatoes
- 4 medium sweet potatoes
Filling
- 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 and Prepare Potatoes: Preheat your oven to 400°F (200°C). Wash and dry the sweet potatoes thoroughly. Using a fork, pierce each potato several times to allow steam to escape during baking.
- Bake Sweet Potatoes: 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.
- Sauté Onions: While the potatoes bake, heat olive oil in a large skillet over medium heat. Add the finely chopped onion and sauté for about 3 minutes until translucent and fragrant.
- Add Garlic and Mushrooms: Stir in minced garlic and sliced mushrooms. Cook for another 5 minutes until mushrooms turn golden brown and release their juices.
- Cook Spinach: Add fresh spinach leaves to the skillet and cook just until wilted. Remove the skillet from heat and let the mixture cool slightly.
- Prepare Creamy Filling: In a bowl, blend cream cheese and sour cream until smooth. Stir in the cooled mushroom and spinach mixture, then season with salt, black pepper, and fresh thyme. Mix well to combine all flavors.
- Scoop Sweet Potatoes: Once the sweet potatoes are baked and slightly cooled, slice them open lengthwise. Gently fluff the inside of each potato with a fork to create space for the filling.
- Stuff Potatoes: Spoon the creamy mushroom and spinach mixture generously into the center of each sweet potato.
- Add Cheese and Bake: Sprinkle grated Parmesan cheese evenly on top of the stuffed sweet potatoes. Return them to the oven and bake for an additional 10-15 minutes until the cheese is melted and bubbly.
- Serve: Serve the stuffed sweet potatoes immediately as a delicious appetizer or a satisfying side dish.
Notes
- To make this dish vegan, substitute cream cheese and sour cream with plant-based alternatives and use nutritional yeast instead of Parmesan cheese.
- You can prepare the mushroom and spinach filling ahead of time and refrigerate until ready to stuff the potatoes.
- For extra flavor, try adding chopped fresh herbs like parsley or chives to the filling.
- Ensure the sweet potatoes are fully cooked and tender before stuffing to achieve the best texture.
