These Creamy Mushroom and Spinach Stuffed Sweet Potatoes offer a comforting, nutrient-dense meal that’s perfect for vegetarians or anyone looking for a hearty, flavorful dish. The natural sweetness of the baked potato is perfectly balanced by the savory, garlicky filling, creating a weeknight winner that feels gourmet.
The secret is the rich, creamy sauce binding the sautéed mushrooms and wilted spinach, making every bite satisfying.
📝 Ingredients List
The components are simple: the baked potato base and the rich, savory topping.
For the Sweet Potatoes:
- Sweet Potatoes: 4 medium-sized sweet potatoes (about 1.5–2 lbs), scrubbed clean.
- Olive Oil: 1 tablespoon.
- Salt and Pepper: To taste.
For the Creamy Mushroom and Spinach Filling:
- Mushrooms: 8 ounces cremini (baby bella) mushrooms, sliced.
- Spinach: 5 ounces fresh baby spinach.
- Garlic: 3 cloves, minced.
- Cream Cheese (softened): 4 ounces (half a standard block).
- Vegetable Broth or Milk: $1/4$ cup (used for thinning the sauce).
- Parmesan Cheese (grated): $1/4$ cup (plus extra for garnish).
- Olive Oil or Butter: 1 tablespoon (for sautéing).
- Seasoning: $1/2$ teaspoon dried Italian seasoning.
- Seasoning: Salt and pepper to taste.
🕒 Timing: Patient Baking, Quick Filling
The majority of the cooking time is hands-off while the potatoes bake to tender perfection.
| Phase | Time Estimate | Notes |
| Baking Potatoes | 45–60 minutes | Until soft and easily pierced with a fork. |
| Filling Prep | 15 minutes | Sautéing the mushrooms and spinach. |
| Assembly | 5 minutes | Mixing the filling and stuffing the potatoes. |
| Total Active Time | 20 minutes | Efficient use of time while the potatoes bake. |
🛠️ Step-by-Step Instructions
1. Bake the Sweet Potatoes
Preheat your oven to $400^\circ F$ ($200^\circ C$). Pierce each sweet potato several times with a fork. Rub the skins lightly with olive oil and sprinkle with salt and pepper. Place the potatoes directly on the oven rack or a baking sheet. Bake for 45–60 minutes, or until the skins are slightly crisp and the flesh is very tender.
2. Sauté the Mushrooms
While the potatoes bake, prepare the filling. Heat the olive oil or butter in a large skillet over medium-high heat. Add the sliced mushrooms and sauté for 5–7 minutes until they have released their liquid and are browned.
3. Add Aromatics and Spinach
Add the minced garlic and Italian seasoning to the skillet. Cook for 1 minute until fragrant. Add the fresh spinach, working in batches if necessary, and cook until the spinach is fully wilted (about 2–3 minutes). Season well with salt and pepper.
4. Create the Creamy Filling
Reduce the heat to low. Stir in the softened cream cheese until it melts and coats the vegetables. Add the vegetable broth or milk gradually to create a smooth, creamy sauce consistency. Stir in the $1/4$ cup of grated Parmesan cheese until melted. Remove the skillet from the heat.
5. Stuff and Serve
Once the sweet potatoes are tender, carefully remove them from the oven. Slice them open lengthwise, being careful not to cut all the way through the bottom. Fluff the flesh slightly with a fork. Spoon a generous amount of the creamy mushroom and spinach filling into the opening of each potato.
Garnish with extra grated Parmesan cheese or fresh herbs, and serve immediately.
💡 Expert Tips
- Dry Sauté the Mushrooms: To get really flavorful mushrooms, let them cook without oil for the first 2-3 minutes. This allows their liquid to evaporate first, ensuring they brown and don’t just steam. Add the oil or butter only once the liquid is gone.
- Internal Scoop: For an even richer filling, scoop out some of the baked sweet potato flesh, mash it, and mix it directly into the mushroom and spinach filling before stuffing.
- Make it Vegan: Substitute the cream cheese with a dairy-free cream cheese alternative and the Parmesan with nutritional yeast (for a cheesy flavor) or a vegan Parmesan substitute.
❓ FAQs
Q: Can I use frozen spinach?
A: Yes, but be sure to thaw the frozen spinach completely and squeeze out as much excess moisture as possible before adding it to the skillet. If you don’t remove the water, your filling will be watery instead of creamy.
Q: How do I store leftovers?
A: Store the stuffed sweet potatoes in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or briefly in the oven until warmed through.
Q: Can I add a protein to the filling?
A: Absolutely. This filling is fantastic with added protein. Stir in $1/2$ cup of cooked, crumbled sausage (like Italian sausage) or $1/2$ cup of cooked, shredded chicken to the filling in step 4.
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