Description
Creamy mushroom spinach stuffed sweet potatoes are a nutritious and delicious meal option.
Ingredients
Scale
- 4 medium sweet potatoes
- 2 cups fresh spinach
- 1 cup mushrooms, diced
- 1/2 cup cream cheese
- 1/4 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- Wash and pierce sweet potatoes with a fork.
- Bake sweet potatoes for 45-50 minutes until tender.
- In a skillet, heat olive oil over medium heat.
- Add mushrooms and sauté until soft.
- Add spinach and cook until wilted.
- Stir in cream cheese and Parmesan until well combined.
- Season with garlic powder, salt, and pepper.
- Once sweet potatoes are done, slice them open and fluff the insides with a fork.
- Stuff each sweet potato with the creamy mushroom spinach mixture.
- Serve warm.
Notes
- Feel free to add other vegetables.
- This dish can be made vegan by using plant-based cream cheese.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking and Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed sweet potato
- Calories: 350
- Sugar: 6g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 30mg
Keywords: creamy mushroom spinach stuffed sweet potatoes