Description
A nourishing dish that combines the sweetness of sweet potatoes with savory spinach and mushrooms, perfect for any occasion.
Ingredients
Scale
- 4 medium sweet potatoes
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 8 ounces mushrooms, sliced (such as cremini or button)
- 4 cups fresh spinach
- Salt and pepper, to taste
- Optional: feta cheese or grated parmesan, for topping
Instructions
- Preheat your oven to 400°F (200°C).
- Pierce each sweet potato with a fork and place on a baking sheet. Bake for about 45 minutes, or until tender.
- Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Stir in the garlic and sliced mushrooms, cooking for an additional 5-7 minutes until the mushrooms are browned and have released their moisture.
- Add the spinach to the skillet, cooking until wilted. Season with salt and pepper.
- Slice the cooked sweet potatoes open and fluff the insides with a fork. Fill each potato with the spinach and mushroom mixture, topping with cheese if desired.
- Return to the oven for an additional 5-10 minutes to warm through and melt the cheese, if using.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to four days. Reheat in a 350°F (175°C) oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed sweet potato
- Calories: 350
- Sugar: 10g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 15g
- Cholesterol: 30mg
Keywords: stuffed sweet potatoes, vegetarian recipe, healthy meal, spinach mushroom filling, easy dinner