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Creamy Mushroom Stuffed Sweet Potatoes

Delicious Creamy Mushroom Stuffed Sweet Potatoes

Creamy Mushroom Stuffed Sweet Potatoes are a delightful dish filled with savory mushroom, cheese, and spinach, perfect for any meal.
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings: 4 potatoes
Course: Dinner
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 4 medium sweet potatoes
  • 1 tablespoon olive oil
  • 8 ounces mushrooms
  • 4 ounces cream cheese
  • 2 cloves garlic
  • 1 small onion
  • 2 cups spinach
  • 1/2 cup Parmesan cheese
  • salt to taste
  • pepper to taste
  • 1 teaspoon thyme

Equipment

  • Oven
  • Skillet
  • Fork
  • Knife
  • measuring cups
  • measuring spoons

Method
 

  1. Preheat oven to 400°F (200°C).
  2. Wash and pierce sweet potatoes with a fork. Bake for 45-50 minutes or until tender.
  3. In a skillet, heat olive oil over medium heat. Add onions and garlic, sauté until onions are translucent.
  4. Add mushrooms and thyme to the skillet. Cook until mushrooms are browned and tender.
  5. Stir in spinach and cook until wilted.
  6. Remove skillet from heat and mix in cream cheese and Parmesan until well combined. Season with salt and pepper to taste.
  7. Once sweet potatoes are done, let them cool slightly. Cut them open and fluff the insides with a fork.
  8. Fill each sweet potato with the mushroom mixture, then serve.

Nutrition

Serving: 1potatoCalories: 300kcalCarbohydrates: 40gProtein: 8gFat: 12g

Notes

Store any leftovers in an airtight container in the fridge for up to three days. Reheat in the oven at 350°F (175°C) for about 15-20 minutes.

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