Go Back

Creamy Mushroom and Spinach Stuffed Sweet Potatoes

Indulge in crispy roasted sweet potatoes filled with creamy mushrooms and fresh spinach, offering a comforting and hearty meal perfect for family gatherings or cozy evenings.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the sweet potatoes
  • 4 medium sweet potatoes Scrubbed clean and pierced with a fork
For the filling
  • 1 cup mushrooms, sliced Button or cremini work best
  • 2 cups fresh spinach Packed
  • 1 cup ricotta cheese Creamy and flavorful
  • 1/2 cup mozzarella cheese, shredded Optional for extra creaminess
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil For sautéing
  • to taste Salt and pepper
  • 1/4 teaspoon nutmeg Optional, for added warmth

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Place the clean sweet potatoes on a baking sheet lined with parchment paper. Bake for about 30-35 minutes or until tender when pierced with a fork.
Sauté the Filling
  1. Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute.
  2. Add the sliced mushrooms and cook for 5-7 minutes until golden brown. Then, add the fresh spinach and cook until wilted. Season with salt, pepper, and nutmeg if using.
Combine Ingredients
  1. In a mixing bowl, combine the sautéed mushrooms and spinach with ricotta cheese and mozzarella cheese (if desired). Stir until well combined.
Assemble and Bake
  1. Once the sweet potatoes are cooked and cool enough to handle, slice them down the middle and mash the insides with a fork. Spoon the creamy mixture generously into each sweet potato.
  2. Return the stuffed sweet potatoes to the oven for an additional 10 minutes.
Serve
  1. Let the stuffed sweet potatoes cool slightly, then serve and enjoy!

Notes

You can substitute ricotta with cottage cheese or plant-based alternatives for a vegan version. Store in the refrigerator for up to 4 days or freeze for up to 2 months.