Description
Delicious and creamy stuffed sweet potatoes filled with mushrooms and spinach, perfect for a healthy meal.
Ingredients
- 4 medium sweet potatoes
- 1 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
- 250 g mushrooms, sliced
- 2 tbsp unsalted butter
- ½ small onion, finely chopped
- 3 cloves garlic, minced
- 120 g fresh spinach
- 120 ml heavy cream
- 60 g cream cheese, softened
- ½ tsp Italian seasoning
- ½ tsp salt
- ¼ tsp black pepper
- 60 g shredded mozzarella or Parmesan
Instructions
- Preheat oven to 200°C. Wash and dry the sweet potatoes, then pierce them several times with a fork.
- Rub with olive oil and season with salt and pepper. Place on a baking tray and roast for 45–60 minutes, or until completely tender when pierced with a fork.
- Melt butter in a large skillet over medium heat. Add mushrooms and cook for 5–7 minutes, until browned and their moisture has evaporated.
- Add onion and cook for 2–3 minutes. Stir in garlic and cook for another 30 seconds.
- Add spinach and cook until wilted, about 1–2 minutes.
- Reduce the heat to low. Add cream, cream cheese, Italian seasoning, salt, and pepper. Stir until the cream cheese melts and the sauce becomes smooth and creamy.
- Let the sweet potatoes cool slightly, then slice each one lengthwise. Gently press the sides apart.
- Use a fork to fluff the inside, leaving the potato in the skin. Spoon the creamy mushroom-spinach mixture generously into each sweet potato.
- Sprinkle mozzarella or Parmesan over the tops.
Notes
- Feel free to add other vegetables to the filling for extra flavor.
- This dish can be made ahead of time and reheated before serving.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed sweet potato
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 40mg