Ingredients
Scale
- 2 medium sweet potatoes
- 1 cup fresh spinach
- 1 cup diced mushrooms
- 2 cloves garlic, minced
- 4 oz cream cheese
- 1 cup shredded cheese (mozzarella or cheddar)
- Salt and pepper to taste
- 2 tsp olive oil
Instructions
- Preheat your oven to 400°F (200°C). Wash the sweet potatoes and poke holes in them. Bake directly on the oven rack for 45–60 minutes until tender.
- In a skillet over medium heat, add olive oil. Sauté minced garlic for 1 minute, then add diced mushrooms and cook until golden brown (5–7 minutes).
- Stir in fresh spinach until wilted, about 1–2 minutes. Remove from heat.
- In a mixing bowl, combine sautéed vegetables with cream cheese and half of the shredded cheese. Season with salt and pepper.
- Once baked, slice sweet potatoes open lengthwise and scoop out some flesh to mix into the veggie filling. Return filling back to sweet potato skins.
- Top with remaining shredded cheese and bake again for another 10–15 minutes until heated through and cheese is bubbly.
Notes
For a heartier meal, serve alongside a warm bowl of creamy seafood chowder or a protein-forward soup. Serve with a crisp green salad to cut the richness.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegetarian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: stuffed sweet potatoes, vegetarian dinner, creamy recipes, meal prep