Description
A comforting dish featuring roasted sweet potatoes filled with a creamy mushroom and spinach mixture, perfect for family dinners or a cozy night in.
Ingredients
Scale
- 4 medium sweet potatoes
- 1 cup mushrooms, diced
- 2 cups fresh spinach
- 1/2 cup cream cheese
- 1/4 cup sour cream
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
- Grated cheese for topping (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- Wash and pierce the sweet potatoes, then place them on a baking sheet.
- Bake for 45-60 minutes or until tender.
- Heat the olive oil in a skillet over medium heat.
- Add the garlic and mushrooms to the skillet, and sauté until browned and reduced in size, about 5-7 minutes.
- Stir in the spinach and cook until wilted.
- Combine cream cheese, sour cream, and the sautéed mixture in a mixing bowl; season with salt and pepper.
- Slice the cooked sweet potatoes open and mash the insides with a fork.
- Stuff the sweet potatoes with the creamy filling.
- Top with grated cheese if desired, and bake for an additional 10 minutes.
- Serve warm and enjoy!
Notes
Make-ahead tips: Prepare the stuffing a day in advance. For quicker meals, consider using an air fryer for the sweet potatoes.
Nutrition
- Serving Size: 1 stuffed sweet potato
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 30mg