Description
Indulge in the cozy embrace of creamy mushroom stuffed sweet potatoes, perfect for chilly nights.
Ingredients
Scale
- 2 large sweet potatoes
- 1 cup mushrooms, chopped
- 2 cups fresh spinach
- 1/2 cup cream cheese
- 1/4 cup grated parmesan cheese
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
- Optional: herbs like thyme or rosemary
Instructions
- Preheat your oven to 400°F (200°C).
- Pierce the sweet potatoes several times with a fork and place them on a baking sheet.
- Bake for 45-60 minutes until tender.
- Heat olive oil in a skillet over medium heat.
- Add minced garlic and sauté for 1 minute.
- Incorporate chopped mushrooms and cook for 5-7 minutes.
- Stir in fresh spinach until wilted.
- Remove from heat and mix in cream cheese and parmesan, seasoning with salt and pepper.
- Slice the cooked sweet potatoes open and fluff the insides.
- Spoon the creamy mushroom mixture into each potato.
- Return to the oven for an additional 10 minutes.
- Serve warm, garnished with herbs if desired.
Notes
Make the filling in advance and store it in the fridge. Customize with herbs or alternate cheeses like goat or ricotta.
Nutrition
- Serving Size: 1 stuffed potato
- Calories: 350
- Sugar: 10g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 30mg