Creamy Mushroom Spinach Stuffed Sweet Potatoes
Creamy, savory, and naturally sweet, these stuffed sweet potatoes are filled with garlicky mushrooms, wilted spinach, and a rich, herby filling. A perfect vegetarian main or elegant side dish.
Equipment
- Sheet pan
- Skillet
- Knife + cutting board
- Mixing bowl
- Spoon or scooper
- Optional: parchment paper
Ingredients
- 4 medium sweet potatoes
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 small shallot or ½ onion, finely chopped
- 8 oz mushrooms (cremini or button), diced
- 2 cups fresh spinach (or 1 cup frozen, squeezed dry)
- ⅓ cup cream cheese (or cashew cream, Greek yogurt, ricotta)
- ½ tsp thyme
- ¼ tsp smoked paprika (optional)
- Salt & pepper, to taste
- 1 tbsp lemon juice
- Optional toppings: Parmesan, red pepper flakes, fresh herbs, chopped nuts
Instructions
- Roast Sweet Potatoes: Preheat oven to 400°F (200°C). Prick potatoes with a fork and roast on a parchment-lined sheet for 45–60 min, until tender.
- Sauté Filling: Heat oil in a skillet. Add garlic and shallot; cook until soft. Add mushrooms, cook until browned and moisture evaporates. Stir in spinach until wilted.
- Make It Creamy: Turn off heat. Stir in cream cheese (or alternative), thyme, paprika, lemon juice, salt, and pepper. Mix well.
- Stuff Potatoes: Slice each potato open lengthwise. Gently mash inside with a fork, then spoon in the filling.
- Optional Finish: Top with cheese and broil 2–3 minutes until golden. Garnish with herbs, lemon zest, or chopped nuts.
Notes
- For a vegan version, use cashew cream or vegan cream cheese.
- Don’t skip the lemon juice—it brightens the whole dish.
- Make the filling ahead and store separately for easy assembly.