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Stuffed Sweet Potatoes with Mushroom and Spinach

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A healthy and comforting meal with creamy mushrooms and fresh spinach nestled within sweet potatoes.

Ingredients

Scale
  • 4 medium sweet potatoes
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup cremini mushrooms, sliced
  • 3 cups fresh spinach leaves
  • 1/2 cup cream cheese, softened
  • 1/4 cup sour cream
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon fresh thyme leaves
  • 1/4 cup grated Parmesan cheese

Instructions

  1. Preheat your oven to 400°F (200°C). Wash the sweet potatoes thoroughly, pierce with a fork, and bake for 45-60 minutes until tender.
  2. Heat olive oil in a skillet over medium heat, add onion, and sauté for 3 minutes until translucent.
  3. Add minced garlic and sliced mushrooms, cooking for an additional 5 minutes.
  4. Add spinach and cook until wilted, about 1-2 minutes.
  5. Mix cream cheese and sour cream in a bowl until smooth, then combine with the vegetable mixture; season with salt, pepper, and thyme.
  6. Slice baked sweet potatoes open lengthwise, fluff the insides, and fill with the creamy vegetable mixture.
  7. Top with Parmesan cheese and return to oven for 10-15 minutes until cheese is melted and golden.
  8. Serve warm and enjoy!

Notes

You can add cooked quinoa or brown rice to the filling for extra nutrition. Consider using Greek yogurt as a lighter alternative to cream cheese.

Nutrition

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