Creamy Mushroom and Spinach Stuffed Sweet Potatoes
Creamy Mushroom and Spinach Stuffed Sweet Potatoes are a cozy, healthy vegetarian main dish made with roasted sweet potatoes filled with a rich mushroom, spinach, and cream cheese mixture.
Equipment
- Baking sheet
- Large skillet
- Sharp knife
- Cutting Board
Ingredients
- 4 medium sweet potatoes, scrubbed
- 2 tablespoons olive oil, divided
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 4 cups fresh baby spinach, loosely packed
- 4 ounces cream cheese or dairy-free cream cheese, softened
- 2 tablespoons milk or unsweetened plant milk plus more as needed to thin
- 1 tablespoon lemon juice, freshly squeezed
- 1 teaspoon dried thyme or Italian seasoning
- salt, to taste
- freshly ground black pepper, to taste
- 2 tablespoons grated Parmesan or nutritional yeast optional, for topping
Instructions
- Preheat the oven to 400°F (200°C). Place the sweet potatoes on a lined baking sheet, prick them several times with a fork, rub with a little olive oil, and roast for 45–50 minutes, or until very tender.
- Near the end of the roasting time, heat the remaining olive oil in a large skillet over medium heat. Add the diced onion and cook for 3–4 minutes until softened and translucent.
- Stir in the garlic and sliced mushrooms, cooking for 5–7 minutes until the mushrooms release their juices and begin to brown.
- Add the baby spinach to the skillet and cook just until wilted, about 1–2 minutes, stirring frequently.
- Reduce the heat to low, then mix in the cream cheese and milk, stirring until the mixture becomes smooth and creamy. Season with lemon juice, thyme, salt, and pepper to taste.
- Remove the roasted sweet potatoes from the oven and let them cool just enough to handle. Slice each one open lengthwise and gently fluff the inside with a fork to create space for the filling.
- Spoon the creamy mushroom and spinach mixture evenly into each sweet potato. Top with Parmesan or nutritional yeast if using, and serve hot as a main dish.
Notes
- Use dairy-free cream cheese and plant-based milk to make the recipe completely vegan.
- Cook the mushrooms long enough for most of their liquid to evaporate to keep the filling thick and creamy.
- For a crisp top, place the stuffed sweet potatoes under the broiler for 2–3 minutes before serving.
- Leftovers reheat well in the oven or air fryer, making this a great meal prep option.