Description
A delightful dish combining sweet potatoes with a savory filling of sautéed mushrooms and spinach, perfect for busy nights or meal prep.
Ingredients
Scale
- 4 medium sweet potatoes
- 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
- Preheat your oven to 400°F (200°C). Wash the sweet potatoes thoroughly, pierce with a fork, and bake for 45-60 minutes.
- Heat olive oil in a skillet over medium heat, add onion and sauté for 3 minutes.
- Add minced garlic and sliced mushrooms, cooking for an additional 5 minutes.
- Stir in spinach leaves and cook until wilted, about 1-2 minutes.
- Mix cream cheese and sour cream in a separate bowl and add to the skillet, seasoning with salt, pepper, and thyme.
- Remove baked sweet potatoes from the oven, slice open, and fluff the inside.
- Fill each sweet potato with the mushroom and spinach mixture.
- Top with grated Parmesan cheese and return to the oven for 10-15 minutes.
- Serve warm and enjoy.
Notes
Consider adding crushed red pepper flakes for heat or nuts for crunch. Leftover filling makes a great dip.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg