Description
Warm, tender sweet potatoes stuffed with a rich filling of sautéed mushrooms, wilted spinach, and creamy cheeses.
Ingredients
Scale
- 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
Instructions
- Preheat the oven to 400°F (200°C). Pierce the sweet potatoes several times with a fork and place them on a baking sheet.
- Bake the sweet potatoes for approximately 45 minutes, or until a knife slides in easily.
- In a skillet, heat the olive oil over medium heat, add garlic and mushrooms, and sauté for 5-7 minutes until tender.
- Stir in the spinach and cook until wilted, about 1-2 minutes.
- Remove from heat and mix in cream cheese and Parmesan until smooth. Season with salt and pepper.
- Once sweet potatoes are cool, slice in half and scoop out a little of the flesh.
- Fill sweet potato halves with the creamy mixture.
- Return to the oven for an additional 10 minutes to warm the filling.
- Garnish with chopped parsley before serving.
Notes
For a fluffier filling, fold in a tablespoon of Greek yogurt. Adjust seasoning as needed due to the saltiness of Parmesan.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 325
- Sugar: 9g
- Sodium: 300mg
- Fat: 19g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 5g
- Protein: 7.5g
- Cholesterol: 30mg