Description
Creamy Mushroom and Spinach Stuffed Sweet Potatoes are the perfect vegetarian comfort food! This stuffed sweet potato recipe combines roasted sweet potatoes with a rich creamy spinach mushroom filling—ideal for a hearty weeknight dinner or meal prep. Gluten-free, wholesome, and delicious!
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
Instructions
1. Preheat oven to 400°F (200°C). Wash and halve sweet potatoes lengthwise. Place them cut-side down on a baking sheet and roast for 30–35 minutes until fork-tender.
2. While the potatoes roast, heat butter or olive oil in a skillet over medium heat. Add mushrooms and sauté for 5–7 minutes until tender.
3. Add minced garlic and cook for 1 more minute.
4. Stir in spinach and cook just until wilted.
5. Pour in cream, stir, and simmer for 2–3 minutes. Stir in Parmesan (if using). Season with salt and pepper.
6. Flip sweet potato halves, mash center lightly, and top with the creamy mushroom spinach mixture. Serve warm.
Notes
Make sure to fully wilt the spinach before combining with cream to avoid excess moisture.
For vegan-friendly version, use olive oil and plant-based cream and cheese.
Roasting sweet potatoes cut-side down helps caramelize the edges and enhances flavor.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Vegetarian Main
- Method: Roasted + Sautéed
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed sweet potato half
- Calories: 260
- Sugar: 7g
- Sodium: 210mg
- Fat: 13g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 25mg