Description
A hearty dish combining roasted sweet potatoes with a creamy mushroom and spinach filling.
Ingredients
Scale
- 4 medium sweet potatoes
- 1 tbsp olive oil
- 1 cup mushrooms, sliced
- 2 cups fresh spinach
- 1/2 cup cream cheese
- 1/4 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat oven to 400°F (200°C).
- Wash sweet potatoes and pierce with a fork.
- Bake sweet potatoes for 45 minutes or until tender.
- Heat olive oil in a pan over medium heat.
- Add mushrooms and sauté for 5 minutes.
- Add spinach and cook until wilted.
- Stir in cream cheese, garlic powder, salt, and pepper.
- Slice open baked sweet potatoes and fill with mushroom-spinach mixture.
Notes
- Store leftovers in an airtight container for up to 3 days.
- Reheat in microwave or oven before serving.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed potato
- Calories: 280
- Sugar: 8g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 30mg
Keywords: stuffed sweet potatoes, mushroom spinach filling, vegetarian dinner