Description
This Creamy Mushroom and Spinach Stuffed Sweet Potatoes recipe features tender baked sweet potatoes filled with a savory mixture of sautéed mushrooms, fresh spinach, cream cheese, and sour cream, all topped with melted Parmesan cheese. Perfect as a comforting appetizer or side dish, it combines wholesome ingredients with rich, creamy flavors for a delightful vegetarian meal option.
Ingredients
Scale
Sweet Potatoes
- 4 medium sweet potatoes
Filling
- 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
- Preheat and prepare sweet potatoes: Preheat your oven to 400°F (200°C). Wash and dry the sweet potatoes thoroughly. Using a fork, pierce the potatoes in several spots to allow steam to escape during baking.
- Bake sweet potatoes: Place the sweet potatoes directly on the oven rack and bake for 45-60 minutes, or until they are tender and easily pierced with a fork.
- Sauté onions: While the sweet potatoes bake, heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté for about 3 minutes until translucent and fragrant.
- Cook mushrooms and garlic: Stir in the minced garlic and sliced mushrooms, cooking for another 5 minutes until the mushrooms turn golden brown and release their natural juices.
- Wilt spinach: Add the fresh spinach leaves to the skillet and cook just until wilted. Remove the skillet from heat and set the filling mixture aside to cool slightly.
- Mix creamy filling: In a bowl, combine the softened cream cheese and sour cream until smooth. Stir in the mushroom and spinach mixture, seasoning with salt, black pepper, and fresh thyme leaves. Mix until well incorporated.
- Prepare sweet potatoes for stuffing: Once the sweet potatoes are cooked, allow them to cool slightly. Then slice them open lengthwise and gently fluff the insides with a fork to create space for the filling.
- Stuff the sweet potatoes: Spoon the creamy mushroom and spinach mixture generously into the center of each sweet potato, ensuring an even spread inside.
- Bake to melt cheese: Sprinkle the grated Parmesan cheese on top of each stuffed sweet potato and return them to the oven. Bake for an additional 10-15 minutes until the cheese is melted, bubbly, and slightly golden.
- Serve: Remove from oven and serve immediately as a delicious appetizer or side dish that combines the sweetness of baked potatoes with a rich, savory filling.
Notes
- You can substitute cremini mushrooms with button or portobello mushrooms if preferred.
- For a dairy-free version, replace cream cheese, sour cream, and Parmesan with vegan alternatives.
- Make sure not to overcook the spinach to maintain some texture and vibrant color.
- This dish can be prepared ahead: bake sweet potatoes and prepare filling in advance, then assemble and bake before serving.
- Adjust seasoning to taste, optionally adding a pinch of nutmeg or smoked paprika for extra depth.
