Description
A delicious and nutritious dish featuring roasted sweet potatoes stuffed with a savory mushroom and spinach filling.
Ingredients
Scale
- 4 medium sweet potatoes
- 2 tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 8 oz mushrooms, sliced
- 2 cups fresh spinach
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp paprika
- 1/4 cup grated Parmesan cheese (optional)
Instructions
- Preheat oven to 400°F (200°C).
- Wash sweet potatoes and pierce with a fork.
- Bake sweet potatoes for 45-50 minutes until tender.
- Heat olive oil in a pan over medium heat.
- Add onion and garlic, sauté for 2 minutes.
- Add mushrooms and cook until softened.
- Stir in spinach until wilted.
- Season with salt, pepper, and paprika.
- Cut baked sweet potatoes open and stuff with filling.
- Sprinkle with Parmesan cheese if desired.
Notes
- For vegan version, omit Parmesan cheese.
- Store leftovers in refrigerator for up to 3 days.
- Reheat in oven for best texture.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed potato
- Calories: 220
- Sugar: 8g
- Sodium: 320mg
- Fat: 7g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 5mg
Keywords: stuffed sweet potatoes, vegetarian dinner, healthy recipe