Creamy Mushroom and Spinach Stuffed Sweet Potatoes

Looking for a hearty vegetarian meal that doesn’t skimp on flavor? These Creamy Mushroom and Spinach Stuffed Sweet Potatoes are the perfect solution for lunch or dinner. They’re comforting, packed with nutrients, and come together in under an hour. Whether you’re aiming for a meatless Monday or just love the combo of mushrooms, garlic, and sweet potatoes, this dish will become a new favorite.

Why You’ll Love This Recipe

• Vegetarian and gluten-free
• Easy to prep and cook in under 1 hour
• Rich, creamy, and packed with umami flavor
• Great for meal prepping or impressing guests

Ingredients You’ll Need

• 4 medium sweet potatoes
• 1 tbsp olive oil
• 2 garlic cloves, minced
• 1 small yellow onion, diced
• 2 cups fresh spinach, roughly chopped
• 8 oz mushrooms (cremini or button), sliced
• 1/4 tsp thyme
• Salt and black pepper to taste
• 1/3 cup cream cheese or plant-based cream cheese
• Optional: grated Parmesan or vegan cheese for topping

How to Make Creamy Stuffed Sweet Potatoes

1. Bake the Sweet Potatoes

• Preheat oven to 400°F (200°C).
• Wash the sweet potatoes, pierce each with a fork, and place them on a baking sheet.
• Bake for 40–50 minutes, or until fork-tender.

2. Prepare the Filling

• In a large skillet, heat olive oil over medium heat.
• Sauté onions for 3 minutes until translucent.
• Add mushrooms and garlic, cook until the mushrooms release their juices.
• Stir in spinach, thyme, salt, and pepper. Cook until wilted.
• Turn off the heat and mix in cream cheese until fully combined.

3. Stuff the Potatoes

• Once sweet potatoes are baked and slightly cooled, cut a slit down the center.
• Scoop out a small portion to create space for the filling.
• Spoon the creamy mushroom-spinach mixture into each potato.
• Top with cheese if using and return to the oven for 5 minutes to melt.

Tips for Best Results

• Use a mix of mushrooms for more depth of flavor.
• Add red pepper flakes for a spicy kick.
• Swap cream cheese with Greek yogurt for a tangier filling.

Serving Suggestions

These stuffed sweet potatoes are satisfying enough to serve solo but also pair well with:

• A crisp green salad
• Roasted veggies
• A glass of chilled white wine

Variations to Try

• Vegan Version: Use vegan cream cheese and skip the cheese topping.
• Add Protein: Add sautéed chickpeas or shredded rotisserie chicken.
• Herb Boost: Try sage or rosemary for a fall-inspired flavor.

How to Store and Reheat

• Store leftovers in an airtight container in the fridge for up to 4 days.
• Reheat in the oven at 350°F or microwave for 2–3 minutes.

Nutritional Information (Per Serving)

Nutrient	Amount
Calories	320
Protein	8g
Carbohydrates	38g
Fat	14g
Fiber	6g
Sugar	9g
Sodium	300mg

Frequently Asked Questions

Can I make these sweet potatoes ahead of time?

Yes! You can bake the sweet potatoes and make the filling up to 2 days ahead. Just reheat and stuff when ready to serve.

Are they freezer-friendly?

We don’t recommend freezing as the texture of the spinach and cream cheese can change after thawing.

Can I use frozen spinach?

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

Conclusion

These Creamy Mushroom and Spinach Stuffed Sweet Potatoes are cozy, flavorful, and wholesome—perfect for weeknight dinners or meal prepping for the week ahead. Whether you’re vegetarian or just trying to eat more veggies, this recipe will hit the spot.

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