Description
A delicious and comforting dish featuring sweet potatoes stuffed with a savory spinach and mushroom filling, topped with melted cheese.
Ingredients
- 2 large sweet potatoes
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 4 cups fresh spinach
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ cup ricotta cheese
- ¼ cup grated Parmesan cheese
- ¼ cup shredded mozzarella cheese
- Chopped fresh parsley for garnish (optional)
Instructions
- Preheat the oven to 400°F. Pierce the sweet potatoes with a fork and place them on a baking sheet. Bake for 45-60 minutes, or until tender.
- While the sweet potatoes are baking, heat olive oil in a large skillet over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent.
- Add the minced garlic and sliced mushrooms to the skillet. Cook for an additional 5-7 minutes, stirring occasionally, until the mushrooms are browned and tender.
- Stir in the fresh spinach, dried thyme, salt, and black pepper. Cook until the spinach is wilted, about 2-3 minutes. Remove from heat.
- In a mixing bowl, combine the sautéed spinach and mushroom mixture with ricotta cheese and half of the Parmesan cheese. Mix well.
- Once the sweet potatoes are done, remove them from the oven and let them cool slightly. Cut them in half lengthwise and scoop out a small portion of the flesh to create space for the filling.
- Fill each sweet potato half with the spinach and mushroom mixture, pressing down gently to pack it in.
- Top each stuffed sweet potato with the remaining Parmesan cheese and shredded mozzarella cheese.
- Return the stuffed sweet potatoes to the oven and bake for an additional 15 minutes, or until the cheese is melted and bubbly.
- Remove from the oven, garnish with chopped fresh parsley if desired, and serve warm.
Notes
- For a spicier kick, add a pinch of red pepper flakes to the sautéed vegetables.
- You can substitute the ricotta cheese with cottage cheese for a lighter option or use vegan cheese to make it dairy-free.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Dish
- Method: Baking and Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed sweet potato half
- Calories: 320
- Sugar: 6g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 30mg