Dinner

Creamy Mushroom Spinach Stuffed Sweet Potatoes

Name: Creamy Mushroom Spinach Stuffed Sweet Potatoes
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Cuisine: Vegetarian
Ingredients: 2 large sweet potatoes; 1 cup mushrooms, chopped; 2 cups fresh spinach; 1/2 cup cream cheese; 1/4 cup grated Parmesan cheese; 2 tablespoons olive oil; 2 cloves garlic, minced; Salt and pepper to taste; Chopped parsley for garnish

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Warm, tender sweet potatoes make a cozy base for a rich, savory filling of sautéed mushrooms, wilted spinach, and creamy cheeses. This Creamy Mushroom Spinach Stuffed Sweet Potatoes recipe is simple to pull together, full of warm, earthy flavors, and makes a comforting weeknight meal or a lovely weekend side. If you like stuffed potatoes, you can also compare techniques in this helpful guide to stuffed sweet potatoes for more ideas: creative stuffed sweet potato recipes.

Recipe Information

Prep Time: 10 minutes
Cook Time: 55 minutes (45 minutes initial bake + 10 minutes reheating)
Total Time: 65 minutes
Servings: 4 (one stuffed half per serving)
Difficulty Level: Easy

Nutrition Information

(Approximate per serving)

Calories per serving: 325 kcal
Protein: 7.5 g
Carbohydrates: 33 g
Fat: 19 g
Fiber: 5 g
Sugar: 9 g
Sodium: 300 mg

Why Make This Creamy Mushroom Spinach Stuffed Sweet Potatoes

This dish balances sweet, earthy, and creamy flavors in a single bite. The sweet potato is soft and slightly sweet, the mushrooms add a deep, savory note, and the cream cheese and Parmesan create a silky filling that clings to each forkful. It’s a satisfying vegetarian main or a hearty side. The recipe is easy to scale and adapts well to what you have on hand.

How to Make Creamy Mushroom Spinach Stuffed Sweet Potatoes

You will bake the sweet potatoes until soft, sauté the mushrooms and garlic, wilt the spinach, and fold in cream cheese and Parmesan to make a creamy filling. After slicing and hollowing the potatoes slightly, stuff them and bake briefly so the filling warms and the tops brown a little. The result is soft potato flesh, a silky filling, and a bright herb garnish for contrast.

Ingredients:

2 large sweet potatoes
1 cup mushrooms, chopped
2 cups fresh spinach
1/2 cup cream cheese
1/4 cup grated Parmesan cheese
2 tablespoons olive oil
2 cloves garlic, minced
Salt and pepper to taste
Chopped parsley for garnish

Directions:

Step 1: Preparation

Preheat the oven to 400°F (200°C). Pierce the sweet potatoes several times with a fork and place them on a baking sheet. This helps steam escape and cooks them evenly.

Step 2: Baking the Sweet Potatoes

Bake the pierced sweet potatoes for about 45 minutes, or until a knife slides into the center easily and the flesh feels very soft. Baking brings out a natural caramelized sweetness and makes the flesh tender and scoopable.

Step 3: Sautéing the Aromatics and Mushrooms

In a skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and chopped mushrooms. Sauté until the mushrooms release their moisture and become tender and slightly browned, about 5–7 minutes. The mushrooms should smell nutty and rich.

Step 4: Adding and Wilting the Spinach

Stir in the fresh spinach to the skillet and cook until just wilted, about 1–2 minutes. The spinach will shrink down and add a bright, slightly earthy taste.

Step 5: Mixing in the Cheeses

Remove the skillet from heat. Stir in the cream cheese and grated Parmesan until the mixture becomes smooth and creamy. Season with salt and pepper to taste. The filling should feel silky and cling to a spoon.

Step 6: Preparing the Potato Shells

When the sweet potatoes are cooked, remove them from the oven and let them cool slightly so you can handle them. Slice each sweet potato in half lengthwise and scoop out a little of the center flesh to create space for the filling, leaving a thin layer of potato so the shell holds together.

Step 7: Filling the Sweet Potatoes

Fill each sweet potato half generously with the creamy mushroom-spinach mixture. Spread it so the filling sits neatly in the cavity and on top.

Step 8: Reheating and Browning

Return the filled sweet potatoes to the oven for an additional 10 minutes. This step warms the filling through and lets the top develop a light golden color.

Step 9: Garnishing and Serving

Remove the potatoes from the oven and garnish with chopped parsley before serving. The parsley adds a fresh, slightly peppery note and a pop of color.

How to Serve Creamy Mushroom Spinach Stuffed Sweet Potatoes

Serve warm as a main with a crisp green salad for a light dinner. For a heartier meal, pair with roasted root vegetables or a simple grain like quinoa. For a brunch or holiday side, top with toasted walnuts or a drizzle of balsamic glaze for contrast.

How to Store Creamy Mushroom Spinach Stuffed Sweet Potatoes

Refrigerator: Store cooled, covered, in an airtight container for up to 3–4 days. Keep potato halves separate or stacked with parchment to avoid sogginess.
Freezer: Freeze baked, unfilled halves or filled halves wrapped tightly in foil and placed in a freezer bag for up to 2 months. Reheat from frozen at 350°F (175°C) until hot (about 30–40 minutes), or thaw overnight in the fridge and reheat 20–25 minutes.
Reheating tip: Reheat in the oven for best texture. Microwaving is faster but can make the potato and filling a bit soggy.

Expert Tips for Perfect Creamy Mushroom Spinach Stuffed Sweet Potatoes

Choose potatoes of similar size so they cook evenly. Aim for large but not enormous.
Don’t over-salt the filling at first. Parmesan adds saltiness, so season gently and taste.
For a fluffier filling, fold in a tablespoon of Greek yogurt or a splash of milk.
Sauté mushrooms until golden for extra flavor. High heat helps moisture evaporate so they brown rather than steam.
If you prefer a crisp top, broil for 1–2 minutes at the end—watch closely to avoid burning.
For a dairy-free version, use vegan cream cheese and nutritional yeast instead of Parmesan.

Delicious Variations

Add protein: Stir in cooked, shredded chicken or crisped bacon for added protein.
Make it spicy: Mix in a pinch of red pepper flakes or top with chopped pickled jalapeños.
Swap cheeses: Use goat cheese for tang or shredded mozzarella for a milder, gooier filling.
Add nuts: Stir in toasted pine nuts or walnuts for crunch and a toasty flavor.
Herb twist: Mix in fresh thyme or rosemary for an aromatic change.

Frequently Asked Questions

Q: Can I use frozen spinach instead of fresh?
A: Yes. Thaw and squeeze out excess water before adding to the skillet. Add it after mushrooms are cooked to heat through. Frozen spinach is fine but can make the filling wetter, so remove as much liquid as possible.

Q: How do I know when sweet potatoes are fully cooked?
A: Insert a knife or skewer into the center. If it slides in easily and the flesh feels soft, they are done. Baking times vary with size.

Q: Can I make the filling ahead of time?
A: Yes. Prepare the filling, cool, and refrigerate for up to 2 days. Reheat gently on the stove or in the microwave before stuffing and finishing in the oven.

Q: How do I keep the filling from becoming watery?
A: Cook mushrooms until their liquid evaporates and squeeze excess moisture from spinach. Use full-fat cream cheese for creaminess without thinness.

Q: Can I turn this into a vegan dish?
A: Substitute vegan cream cheese and a plant-based Parmesan alternative. Use olive oil or vegan butter and check labels for added dairy.

Q: What if I want to roast the sweet potatoes faster?
A: Microwave whole sweet potatoes for 6–10 minutes (turning halfway) to speed initial cooking, then finish in the oven for texture and flavor.

Conclusion

This Creamy Mushroom Spinach Stuffed Sweet Potatoes recipe is a comforting, flavorful way to enjoy sweet potatoes any night of the week. It’s creamy, earthy, and easy to tailor to your tastes—swap cheeses, add nuts, or toss in a protein. For another take on spinach and mushroom stuffed sweet potatoes that uses a twice-baked method, take a look at a similar spinach and mushroom twice-baked sweet potato recipe. Give this recipe a try—you’ll love the soft potato, rich filling, and bright parsley finish.