Name: Creamy Mushroom and Spinach Stuffed Sweet Potatoes
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 2 medium sweet potatoes; 2 cups baby spinach; 1 ½ cups sliced cremini mushrooms; 2 cloves garlic, minced; 1 tablespoon butter or olive oil; ⅓ cup heavy cream (or plant-based alternative); 2 tablespoons grated Parmesan cheese (optional); ¼ teaspoon salt; ⅛ teaspoon black pepper

Hearty, wholesome, and packed with flavor, these Creamy Mushroom and Spinach Stuffed Sweet Potatoes are the ultimate comfort food with a healthy twist. Imagine velvety creamed spinach and earthy mushrooms layered generously over soft, roasted sweet potato halves. It’s a cozy, satisfying dish that feels indulgent but is entirely nourishing.

Whether you’re after a plant-based dinner, a meatless Monday meal, or just need something rich yet nutritious, this recipe ticks all the boxes. It brings together creamy textures, robust umami flavor, and naturally sweet potato goodness in each bite. Plus, it makes for a stunning presentation at the dinner table!

Why You’ll Love This Creamy Mushroom and Spinach Stuffed Sweet Potatoes

This dish is a beautiful blend of rustic comfort and elegant simplicity. You’ll love it because:

It’s naturally gluten-free and vegetarian.
It packs fiber, vitamins A and C, iron, and calcium.
You can serve it as a main course or a side.
It’s perfect for meal prepping or a cozy weeknight dinner.
The flavor combo of mushrooms, garlic, and creamy spinach is absolutely irresistible.

Preparation Phase & Tools to Use

Essential Tools and Equipment

Sharp Chef’s Knife: For slicing mushrooms and halving the sweet potatoes cleanly.
Cutting Board: A sturdy board to prep your veggies safely.
Baking Sheet: Needed to roast the sweet potatoes until perfectly tender.
Skillet (preferably non-stick or cast iron): Ideal for sautéing mushrooms and wilting spinach without burning.
Wooden Spoon or Silicone Spatula: Helps stir the creamy filling without scratching the pan.
Small Saucepan (optional): If making a roux-based cream sauce.

Each tool plays a role in making sure textures stay perfect—crisp-tender spinach, juicy mushrooms, and fork-soft sweet potato.

Ingredients for the Creamy Mushroom and Spinach Stuffed Sweet Potatoes

Sweet Potatoes: The base of the dish—naturally sweet and hearty, perfect for stuffing.
Baby Spinach: Adds freshness, nutrients, and vibrant green color.
Cremini or Baby Bella Mushrooms: Their deep, savory flavor is key to balancing the sweetness of the potato.
Garlic: A must-have for boosting savory depth.
Butter or Olive Oil: Used to sauté the mushrooms and build a rich base.
Heavy Cream (or plant-based alternative): Makes the filling silky and decadent.
Parmesan Cheese (optional): Adds a salty umami punch to the cream sauce.
Salt and Black Pepper: Enhances all the natural flavors.

How To Make the Creamy Mushroom and Spinach Stuffed Sweet Potatoes

Step 1: Roast the Sweet Potatoes

Preheat your oven to 400°F (200°C). Wash and scrub the sweet potatoes, then cut them in half lengthwise. Place them cut-side down on a lined baking sheet and roast for 30-35 minutes, or until fork tender.

Step 2: Sauté the Mushrooms

While the potatoes are roasting, heat butter or olive oil in a skillet over medium heat. Add sliced mushrooms and cook for 5-7 minutes until browned and tender. Season with a pinch of salt and pepper.

Step 3: Add Garlic and Spinach

Stir in minced garlic and cook for 1 minute until fragrant. Add the baby spinach and cook just until wilted.

Step 4: Make It Creamy

Pour in the cream and stir to combine. Let it simmer gently for 2-3 minutes. If using Parmesan, stir it in now. Adjust seasoning with salt and pepper.

Step 5: Assemble the Stuffed Potatoes

Flip the roasted sweet potato halves and gently mash the center with a fork to create a well. Spoon the creamy mushroom and spinach filling over each half generously. Serve warm!

How to Serve and Store Creamy Mushroom and Spinach Stuffed Sweet Potatoes

These are best served warm as a satisfying main or a hearty side dish. You can pair them with a crisp salad, roasted chicken, or a simple lentil soup for a full meal.

To store leftovers, place them in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave until warmed through. The creamy filling may thicken slightly but will still be delicious.

Frequently Asked Questions

How can I make this dish vegan?

Use olive oil instead of butter, plant-based cream (like oat or cashew cream), and omit the Parmesan or use a vegan alternative.

Can I make this ahead of time?

Absolutely! Prepare the filling and roast the sweet potatoes in advance. Store separately and assemble just before serving.

What other mushrooms work well?

Shiitake, portobello, or even white button mushrooms are great substitutes if you can’t find cremini.

Is this freezer-friendly?

The cooked sweet potatoes freeze well, but the cream-based filling is best made fresh for texture and flavor.

Can I use frozen spinach?

Yes, just be sure to thaw and squeeze out excess moisture before adding it to the skillet.

What can I serve alongside this?

Try pairing it with this Cheesy Garlic Chicken Wraps, a bowl of Hearty Italian Sausage Soup, or a vibrant Tzatziki Chicken Veggie Naan Pizza.

Want More Savory Veggie Ideas?

If you love these creamy mushroom and spinach stuffed sweet potatoes, you’ll probably enjoy these other favorites:

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📌 Save this recipe to your Pinterest veggie board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you go heavy on the garlic? Did you add some shredded cheese on top?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other cook smarter.

Browse more delicious ideas on Pinterest at Kitchen By Kate.