Description

If you’re looking for a hearty yet healthy vegetarian meal, these Creamy Mushroom and Spinach Stuffed Sweet Potatoes are an absolute winner. Soft, naturally sweet roasted sweet potatoes are loaded with a luscious, garlicky mushroom and spinach filling cooked in a creamy sauce that’s rich but light.

This dish is perfect for cozy dinners, meatless Mondays, or anytime you want a filling meal that’s packed with veggies and flavor. Plus, it’s easy to prepare, gluten-free, and easily made vegan by swapping the cream and cheese with plant-based alternatives.

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Ingredients

(Serves 2)

• 2 medium sweet potatoes (about 10–12 oz each)
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 8 oz cremini or white mushrooms, sliced
• 2 cloves garlic, minced
• 3 cups fresh spinach, roughly chopped
• ½ cup heavy cream (or coconut cream for vegan)
• ¼ cup grated Parmesan cheese (or vegan cheese)
• Salt and pepper, to taste
• ½ teaspoon dried thyme (optional)
• Fresh parsley, chopped (for garnish)

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Instructions

1. Bake the Sweet Potatoes:

Preheat oven to 400°F. Pierce sweet potatoes a few times with a fork and place on a baking sheet. Roast for 45–50 minutes until tender when pierced with a fork.

2. Prepare the Filling:

While the potatoes bake, heat olive oil in a skillet over medium heat. Add onions and sauté for 3–4 minutes until translucent. Add mushrooms and cook until they release moisture and brown, about 6–8 minutes.

3. Add Garlic and Spinach:

Stir in garlic and cook for 1 minute. Add spinach and cook until wilted, about 2 minutes.

4. Make It Creamy:

Pour in the cream and sprinkle thyme (if using). Simmer for 2–3 minutes until sauce thickens slightly. Stir in Parmesan cheese until melted. Season with salt and pepper.

5. Stuff the Potatoes:

Once sweet potatoes are done, carefully slice them open lengthwise. Fluff the inside with a fork, then spoon generous amounts of mushroom and spinach filling into each.

6. Serve:

Garnish with fresh parsley and enjoy immediately.

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Nutrition (Per Serving – Approx.)

• Calories: 410
• Protein: 15 g
• Carbohydrates: 48 g
• Fat: 15 g
• Saturated Fat: 7 g
• Fiber: 7 g
• Sugar: 12 g
• Sodium: 320 mg

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Tips & Tricks

• Make vegan: Use coconut cream and nutritional yeast or vegan Parmesan substitutes.
• Add crunch: Top with toasted pine nuts or walnuts for texture.
• Make ahead: Prepare filling in advance and reheat; bake sweet potatoes fresh for best taste.
• Extra flavor: Add a pinch of smoked paprika or red pepper flakes to the filling for a subtle kick.
• Leftover friendly: Use leftover filling as a creamy pasta sauce or dip.

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From Me to Your Readers

Stuffed sweet potatoes are a fantastic way to enjoy a comforting, filling meal that’s both nutritious and delicious. The creamy mushroom and spinach filling adds depth and richness without overpowering the natural sweetness of the potatoes. I love this recipe for its simplicity and versatility — it’s great for anyone looking to eat more veggies in a fun and tasty way.

Perfect for your “Vegetarian Meals,” “Healthy Comfort Food,” or “Easy Weeknight Dinners” recipe collections.