Creamy Mushroom Spinach Sweet Potatoes (Print-Friendly Format)
Tender sweet potatoes filled with savory mushroom, spinach, and creamy cheese for a colorful, satisfying meal.
# Ingredients You’ll Need:
→ Main Ingredients
01 -
2 medium sweet potatoes (approximately 300 g each)
02 -
150 g button or cremini mushrooms, diced
03 -
30 g fresh spinach leaves
04 -
2 cloves garlic, minced
05 -
113 g cream cheese
06 -
100 g shredded mozzarella or cheddar cheese
→ Seasoning and Oils
07 -
2 teaspoons olive oil
08 -
Salt, to taste
09 -
Black pepper, to taste
# How to Make It:
01 -
Preheat oven to 200°C. Rinse sweet potatoes and pierce several times with a fork. Bake directly on oven rack for 45 to 60 minutes or until tender.
02 -
Heat olive oil in a skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Add diced mushrooms and cook for 5 to 7 minutes until golden brown.
03 -
Stir fresh spinach into the skillet and cook until just wilted. Remove pan from heat.
04 -
Transfer sautéed vegetables to a mixing bowl. Add cream cheese and half of the shredded cheese. Season with salt and black pepper. Mix to achieve a creamy filling.
05 -
Slice baked sweet potatoes open lengthwise and carefully scoop out some of the flesh. Mix scooped sweet potato flesh into the filling, then spoon the mixture back into the potato skins.
06 -
Top each stuffed potato with the remaining cheese, then return to oven and bake for an additional 10 to 15 minutes until heated through and cheese is melted and bubbly.
# Extra Tips:
01 -
For an enhanced flavor, select mature sweet potatoes and use a blend of mozzarella and sharp cheddar for topping.