Description
Roasted sweet potatoes loaded with a creamy, savory mushroom and spinach filling. A healthy and satisfying vegetarian main or side dish.
Ingredients
- 4 medium sweet potatoes
- 2 tablespoons olive oil, divided
- 1 small onion, diced
- 3 cloves garlic, minced
- 8 oz cremini mushrooms, sliced
- 5 oz fresh spinach
- 4 oz cream cheese, softened
- 1/4 cup sour cream
- 1/2 cup shredded mozzarella cheese
- Salt and pepper to taste
- 1/4 teaspoon red pepper flakes (optional)
Instructions
- Preheat oven to 400°F (200°C). Scrub sweet potatoes, pierce with a fork, and rub with 1 tablespoon olive oil. Place on a baking sheet and bake for 45-50 minutes until tender. Let cool slightly.
- While potatoes bake, heat remaining 1 tablespoon olive oil in a large skillet over medium heat. Add onion and cook until translucent, about 3-4 minutes. Add garlic and cook 1 minute more.
- Add mushrooms to the skillet and cook until they release their liquid and start to brown, about 5-7 minutes. Season with salt and pepper.
- Add spinach to the skillet and cook until wilted, about 2-3 minutes. Reduce heat to low.
- Stir in cream cheese and sour cream until melted and smooth. Remove from heat.
- When sweet potatoes are cool enough to handle, cut them in half lengthwise. Scoop out most of the flesh, leaving a 1/4-inch border. Mash the scooped potato with a fork and stir it into the mushroom-spinach mixture.
- Spoon the filling back into the potato skins. Top with shredded mozzarella cheese.
- Return to oven and bake for 10-12 minutes, until cheese is melted and bubbly. Serve warm.
Notes
You can customize the seasonings to taste. For a dairy-free version, use vegan cream cheese and sour cream.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Method: Main
- Cuisine: American