Description
A delightful dish combining sweet potatoes, mushrooms, and spinach in a creamy, cheesy filling.
Ingredients
Scale
- 4 medium sweet potatoes
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup cremini mushrooms, sliced
- 3 cups fresh spinach leaves
- 1/2 cup cream cheese, softened
- 1/4 cup sour cream
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon fresh thyme leaves
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat the oven to 400°F (200°C).
- Wash the sweet potatoes thoroughly and pierce each one several times with a fork.
- Bake the sweet potatoes on a baking sheet for approximately 45-60 minutes until tender.
- Heat olive oil in a skillet over medium heat, then add the chopped onion and sauté until translucent (about 3-5 minutes).
- Add minced garlic and sliced mushrooms, cooking for another 5 minutes until golden brown.
- Stir in fresh spinach and let it cook until wilted (about 2 minutes).
- In a bowl, mix the softened cream cheese and sour cream with the sautéed mixture, seasoning with salt, pepper, and thyme.
- After cooling, slice each sweet potato open lengthwise and fluff the insides.
- Stuff each potato with the creamy vegetable mixture and top with grated Parmesan cheese.
- Bake again for 10-15 minutes until the cheese is melted and bubbly.
- Serve warm.
Notes
You can microwave the sweet potatoes for about 10 minutes to speed up baking. Feel free to customize the filling with other vegetables or spices.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 stuffed sweet potato
- Calories: 380
- Sugar: 6g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 30mg