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Creamy Mushroom and Spinach Stuffed Sweet Potatoes

Creamy Mushroom and Spinach Stuffed Sweet Potatoes are a delightful blend of flavors and textures that make for a heartwarming meal. Tender sweet potatoes are filled with a luscious mixture of sautéed mushrooms, fresh spinach, and creamy cheese, creating a dish that is both comforting and visually stunning. Perfect for weeknight dinners or special occasions, this recipe is easy to customize based on your pantry staples. With each bite, you’ll experience the cozy nostalgia of home-cooked meals while enjoying a healthy twist on comfort food.

  • Total Time: 1 hour 5 minutes
  • Yield: Serves 2

Ingredients

Scale
  • 2 medium sweet potatoes (about 1 lb)
  • 2 cups fresh spinach
  • 1 cup cremini mushrooms, chopped
  • 2 cloves garlic, minced
  • 4 oz cream cheese, softened
  • 1/4 cup grated Parmesan cheese
  • 1 tbsp olive oil
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 400°F (200°C). Scrub sweet potatoes, pierce with a fork, and bake directly on the oven rack for 45-50 minutes until tender.
  2. In a skillet over medium heat, warm olive oil. Add minced garlic and mushrooms; sauté until golden brown.
  3. Stir in spinach until wilted; season with salt and pepper.
  4. Remove from heat and mix in cream cheese and Parmesan until well combined.
  5. Slice baked sweet potatoes open, scoop out some flesh to create space for stuffing.
  6. Fill each potato with the mushroom-spinach mixture. Return to the oven for an additional 10-15 minutes until heated through.
  • Author: Stefanie Weber
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Category: Main
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 305
  • Sugar: 5g
  • Sodium: 320mg
  • Fat: 13g
  • Saturated Fat: 7g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 42g
  • Fiber: 7g
  • Protein: 9g
  • Cholesterol: 30mg

Keywords: Swap spinach for kale or add crumbled feta for extra flavor. For vegan options, substitute cream cheese with cashew cream or dairy-free yogurt.