Indulge in a nourishing and flavor-packed vegetarian dish with these Creamy Mushroom and Spinach Stuffed Sweet Potatoes. This recipe brings together the earthiness of mushrooms, the vibrant freshness of spinach, and the creamy goodness of a rich, savory sauce—all nestled into perfectly roasted sweet potatoes.
It’s a hearty meal that is not only comforting and satisfying but also nutritious and beautifully presented. Whether you’re looking for a wholesome weeknight dinner or a show-stealing side dish for a special gathering, these stuffed sweet potatoes are guaranteed to impress with their balance of flavors and texture.
Ingredients
- 4 medium-sized sweet potatoes
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 250 grams (about 2 cups) mushrooms, sliced (button, cremini, or a mix)
- 4 cups fresh spinach, roughly chopped
- 1/2 teaspoon dried thyme
- 1/2 teaspoon chili flakes (optional)
- Salt and pepper to taste
- 1/4 cup heavy cream or coconut cream (for a dairy-free option)
- 2 tablespoons cream cheese or vegan cream cheese (optional for extra creaminess)
- Fresh parsley, chopped (for garnish)
- Grated parmesan cheese or nutritional yeast (optional topping)
Instructions
- Prepare the Sweet Potatoes
Wash the sweet potatoes thoroughly and pat them dry. Preheat your oven to 400°F (200°C). Pierce each sweet potato several times with a fork, then place them on a baking tray lined with parchment paper. Bake for 45–60 minutes or until tender and easily pierced with a knife. - Cook the Mushroom and Spinach Filling
While the sweet potatoes are baking, heat olive oil and butter in a large skillet over medium heat. Add the chopped onions and sauté until translucent and soft, about 3–4 minutes. Add the garlic and cook for another minute until fragrant. - Sauté the Mushrooms
Add the sliced mushrooms to the skillet. Cook them down until they release their moisture and begin to brown, about 8–10 minutes. Stir occasionally to ensure even cooking and prevent sticking. - Add Seasonings and Spinach
Season the mushroom mixture with dried thyme, chili flakes (if using), salt, and pepper. Then stir in the chopped spinach. Cook until the spinach is wilted and well combined with the mushrooms, about 2–3 minutes. - Make It Creamy
Lower the heat and pour in the heavy cream or coconut cream. Stir until everything is well coated and the mixture begins to thicken slightly. If you like a richer filling, mix in the cream cheese and allow it to melt into the sauce. Simmer for a couple more minutes, then remove from heat. - Assemble the Stuffed Sweet Potatoes
Once the sweet potatoes are done baking, let them cool for a few minutes before handling. Carefully cut them open lengthwise and gently fluff the flesh with a fork, creating a space to hold the filling. Spoon generous portions of the creamy mushroom and spinach mixture into each sweet potato. - Finish and Garnish
Top with a sprinkle of grated parmesan cheese or nutritional yeast for a cheesy finish. Garnish with freshly chopped parsley for a touch of color and freshness. - Serve and Enjoy
Serve hot as a main course or as a side dish. These stuffed sweet potatoes pair beautifully with a fresh green salad or a light soup for a complete and wholesome meal.
These Creamy Mushroom and Spinach Stuffed Sweet Potatoes are a testament to how simple ingredients can come together to create something truly delicious. Packed with fiber, vitamins, and plant-based protein, they offer both comfort and nourishment in every bite. Whether you’re cooking for your family or entertaining guests, this dish is sure to become a favorite on your table.