Creamy Mushroom Spinach Stuffed Sweet Potatoes (Printable Version)

Tender roasted sweet potatoes topped with a creamy mushroom and spinach filling for a satisfying vegetarian dinner.

# The Ingredients You'll Need:

→ Sweet Potatoes

01 - 2 medium sweet potatoes, about 10.5 oz each

→ Vegetable Filling

02 - 2 teaspoons olive oil
03 - 2 cloves garlic, minced
04 - 1 cup diced mushrooms, button or cremini
05 - 1 cup fresh spinach

→ Creamy Mixture

06 - 4 oz cream cheese, softened
07 - 1 cup shredded cheese, mozzarella or cheddar
08 - Salt and pepper to taste

# Step-by-Step Instructions:

01 - Preheat oven to 400°F. Wash sweet potatoes and pierce each several times with a fork. Place directly on oven rack and bake 45 to 60 minutes until tender when pierced with a knife.
02 - While potatoes bake, heat olive oil in a skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
03 - Add diced mushrooms and cook, stirring occasionally, until golden brown and any liquid is evaporated, about 5 to 7 minutes.
04 - Stir in fresh spinach and cook until wilted, about 1 to 2 minutes. Remove from heat.
05 - In a mixing bowl, combine sautéed vegetables, cream cheese, and half of the shredded cheese. Season with salt and pepper to taste.
06 - Once sweet potatoes are done, let cool slightly. Slice open lengthwise and gently scoop out some of the flesh, leaving enough to keep skins intact. Mash the scooped potato flesh and mix it into the veggie-cheese filling.
07 - Fill sweet potato skins with the creamy mushroom-spinach mixture. Sprinkle the tops with remaining shredded cheese.
08 - Return stuffed potatoes to the oven and bake for 10 to 15 minutes until heated through and cheese is bubbly and golden.
09 - Serve hot, garnished with fresh herbs if desired.

# Additional Tips::

01 -
  • It feels indulgent and restaurant-worthy but comes together faster than ordering takeout.
  • One potato becomes a complete meal, so there's almost no cleanup and less decision fatigue about side dishes.
  • The filling tastes rich enough to satisfy even skeptics about vegetarian cooking.
02 -
  • Don't skip piercing the potatoes with a fork before roasting, or they might burst in the oven and make a mess that's surprisingly hard to clean.
  • The filling needs more seasoning than feels right at first taste—potatoes are naturally sweet and mild, so be brave with the salt and pepper.
03 -
  • Bake your sweet potatoes directly on the oven rack so heat circulates all around them, resulting in a creamy, evenly cooked interior.
  • Scooping out the potato flesh and mixing it into the filling is the secret move that prevents a dry top layer and adds natural sweetness throughout.
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