Print

Creamy Mushroom and Spinach Stuffed Sweet Potatoes

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Creamy mushroom and spinach stuffed sweet potatoes are a comforting and nourishing dish where caramelized roasted sweet potatoes are filled with a rich, savory, and creamy vegetable mixture.

Ingredients

  • 4 medium sweet potatoes
  • 2 cups mushrooms, sliced
  • 2 cups fresh spinach
  • 3 cloves garlic, minced
  • 1 small onion, finely chopped
  • 2 tablespoons olive oil
  • 1/2 cup cream or dairy-free alternative
  • 1/2 cup grated cheese (optional)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon paprika or chili flakes (optional)

Instructions

  1. Preheat the oven to 200°C (400°F).
  2. Wash and pierce the sweet potatoes with a fork, then place them on a baking tray and roast for 40–50 minutes until tender.
  3. While the potatoes are roasting, heat olive oil in a pan over medium heat.
  4. Sauté the chopped onion and garlic until soft and fragrant.
  5. Add the mushrooms and cook until they release moisture and become golden brown.
  6. Stir in the fresh spinach and cook until wilted.
  7. Pour in the cream and let the mixture simmer until slightly thickened.
  8. Season with salt, black pepper, and paprika or chili flakes if using.
  9. Once the sweet potatoes are cooked, slice them open and gently fluff the insides with a fork.
  10. Spoon the creamy mushroom and spinach mixture over each potato.
  11. Top with grated cheese if desired and serve warm.

Notes

  • You can substitute spinach with kale for a heartier texture.
  • Add cooked lentils or chickpeas for extra protein.
  • Use plant-based cream and skip cheese for a vegan version.
  • Store leftovers in an airtight container in the fridge for up to 3 days.
  • Reheat in the oven for best texture or microwave for convenience.

Nutrition

Find it online: https://cookedbymaya.com/creamy-mushroom-and-spinach-stuffed-sweet-potatoes/