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Creamy Mushroom and Spinach Stuffed Sweet Potatoes Recipe

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  • Author: admin
  • Prep Time: 0h 15m
  • Cook Time: 1h 0m
  • Total Time: 1h 15m
  • Yield: 4 servings
  • Category: Side Dish
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These Creamy Mushroom and Spinach Stuffed Sweet Potatoes offer a deliciously comforting vegetarian dish featuring roasted sweet potatoes filled with a savory mixture of sautéed mushrooms, fresh spinach, cream cheese, and Parmesan. Perfect as a hearty appetizer or a flavorful side, this recipe combines simple ingredients with easy cooking techniques to create a warm, creamy, and nutrient-rich meal.

Ingredients

Scale

Sweet Potatoes

  • 4 medium sweet potatoes

Filling

  • 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

  1. Preheat and Prepare Sweet Potatoes: Preheat your oven to 400°F (200°C). Wash and dry the sweet potatoes thoroughly. Pierce each sweet potato several times with a fork to allow steam to escape during baking.
  2. Bake Sweet Potatoes: Place the sweet potatoes directly on the oven rack and bake for 45-60 minutes, or until they are tender when pierced with a fork.
  3. Sauté Onions: While the sweet potatoes bake, heat olive oil in a large skillet over medium heat. Add the finely chopped onion and sauté for about 3 minutes until the onions become translucent.
  4. Add Garlic and Mushrooms: Stir in the minced garlic and sliced mushrooms. Continue cooking for another 5 minutes, until the mushrooms are golden brown and have released their juices.
  5. Incorporate Spinach: Add the fresh spinach leaves to the skillet and cook just until wilted. Remove the skillet from heat and allow the mixture to cool slightly.
  6. Mix Creamy Filling: In a bowl, blend together the cream cheese and sour cream until smooth. Fold in the mushroom and spinach mixture, then season with salt, black pepper, and fresh thyme leaves. Stir until well combined.
  7. Prepare Sweet Potatoes for Stuffing: When the sweet potatoes are cooked and slightly cooled, slice them lengthwise and gently fluff the flesh with a fork to create space for the filling.
  8. Stuff Potatoes: Spoon the creamy mushroom and spinach mixture evenly into each sweet potato.
  9. Add Cheese and Bake Again: Sprinkle grated Parmesan cheese generously over the stuffed sweet potatoes. Return them to the oven and bake for an additional 10-15 minutes until the cheese melts and becomes bubbly.
  10. Serve: Serve the stuffed sweet potatoes immediately while warm, either as a satisfying appetizer or a flavorful side dish.

Notes

  • You can substitute cremini mushrooms with button or portobello mushrooms for different flavor profiles.
  • For a vegan version, replace cream cheese, sour cream, and Parmesan cheese with plant-based alternatives.
  • If you prefer a spicier filling, add a pinch of red pepper flakes during sautéing.
  • To save time, sweet potatoes can be microwaved prior to stuffing, reducing bake time significantly.
  • Ensure sweet potatoes are pierced well before baking to prevent bursting.

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Find it online: https://familyfriendlydishes.com/creamy-mushroom-and-spinach-stuffed-sweet-potatoes-recipe/