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Spinach Stuffed Sweet Potatoes Recipe

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3.8 from 5 reviews

  • Author: Chef
  • Total Time: 1 hour 15 minutes
  • Yield: 2 servings
  • Diet: Vegetarian

Description

This Spinach Stuffed Sweet Potato recipe features tender baked sweet potatoes filled with a creamy mixture of sautéed spinach, mushrooms, garlic, and cheeses. Baked to perfection, this wholesome dish offers a comforting blend of flavors and textures, perfect for a nutritious vegetarian meal.

Ingredients

Sweet Potatoes

  • 2 medium sweet potatoes (about 300g each)

Vegetable Filling

  • 1 cup fresh spinach (30g)
  • 1 cup diced mushrooms (150g, button or cremini)
  • 2 cloves garlic, minced
  • 2 tsp olive oil
  • Salt and pepper to taste

Dairy

  • 4 oz cream cheese (113g)
  • 1 cup shredded cheese (mozzarella or cheddar) (100g)

Instructions

  1. Preheat and bake sweet potatoes: Preheat your oven to 400°F (200°C). Wash the sweet potatoes thoroughly and poke holes in them to allow steam to escape during baking. Place them directly on the oven rack and bake for 45-60 minutes until they are tender when pierced with a fork.
  2. Sauté vegetables: While the potatoes are baking, heat olive oil in a skillet over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Add diced mushrooms and cook for 5-7 minutes until golden brown. Stir in fresh spinach and cook until wilted, which should take about 1-2 minutes.
  3. Combine filling ingredients: Transfer the sautéed vegetables to a mixing bowl. Add the cream cheese and half of the shredded cheese. Season the mixture with salt and pepper to taste, and mix well until creamy and evenly combined.
  4. Prepare potato skins and fill: Once the sweet potatoes are baked and cool enough to handle, slice them open lengthwise. Use a spoon to scoop out some of the soft flesh, and mix this into the vegetable and cheese filling to bind it together. Then spoon the filling back into the potato skins evenly.
  5. Bake stuffed potatoes: Sprinkle the remaining shredded cheese over the filled sweet potatoes. Place them back into the oven and bake for an additional 10-15 minutes, until the filling is heated through and the cheese on top is melted and bubbly.

Notes

  • For a vegan version, substitute cream cheese and shredded cheese with plant-based alternatives.
  • You can vary the mushrooms or add other vegetables like bell peppers for additional flavor.
  • To speed up baking time, pierce the sweet potatoes and microwave for 5-7 minutes before baking.
  • Use sharp cheddar for a stronger cheese flavor or mozzarella for a milder taste and stretchier texture.
  • Leftovers can be refrigerated for up to 3 days and reheated in the oven to maintain crispness.
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Category: Main Dish
  • Method: Baking
  • Cuisine: American

Find it online: https://saracooking.com/spinach-stuffed-sweet-potatoes-recipe/