Creamy Mushroom and Spinach Stuffed Sweet Potatoes make the perfect comforting vegetarian meal—rich in flavor and ready in under an hour.

Scale

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 dried thyme

Salt and black pepper to taste

1/3 cup cream cheese (or plant-based alternative)

Optional: grated Parmesan or vegan cheese for topping

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1. Preheat oven to 400°F (200°C). Wash sweet potatoes, pierce with a fork, and place on a baking sheet.

2. Bake sweet potatoes for 40–50 minutes, or until fork-tender.

3. In a skillet, heat olive oil over medium heat and sauté diced onion for 3 minutes.

4. Add garlic and mushrooms. Cook until mushrooms soften and release moisture.

5. Stir in spinach, thyme, salt, and pepper. Cook until spinach wilts.

6. Turn off heat and stir in cream cheese until creamy and well combined.

7. Slice each sweet potato open and scoop out a bit to make space.

8. Fill each with the creamy mushroom and spinach mixture.

9. Top with cheese if desired and place back in oven for 5 minutes to melt.

10. Serve warm and enjoy.

To reduce calories, use Greek yogurt instead of cream cheese.

Make-ahead tip: Bake sweet potatoes and prepare the filling a day in advance.