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Creamy Mushroom and Spinach Stuffed Sweet Potatoes

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Roasted sweet potatoes filled with a creamy garlic mushroom and spinach mixture — warm, savory, and vegetarian-friendly. Perfect for dinner or meal prep.

Ingredients

Scale

  • 4 medium sweet potatoes

  • 2 cups sliced mushrooms (cremini, button, or mixed)

  • 4 cups fresh spinach

  • 1 small onion, diced

  • 3 garlic cloves, minced

  • 1 tbsp olive oil

  • ⅓ cup cream cheese (or vegan alternative)

  • 1–2 tbsp milk (dairy or plant-based)

  • Salt and pepper to taste

  • Optional: parsley, toasted seeds, lemon juice

Instructions

  • Roast sweet potatoes at 400°F for 45–60 minutes until soft.

  • Sauté onion in olive oil for 5 mins. Add garlic, then mushrooms. Cook until browned.

  • Add spinach; cook until wilted. Stir in cream cheese and milk to make it creamy.

  • Slice open each potato, fluff with fork, and fill with the mushroom-spinach mixture.

  • Garnish with parsley, black pepper, or seeds. Serve warm.

Notes

To make vegan, use plant-based cream cheese. Add lentils or beans for protein. Reheat well for meal prep.

Find it online: https://dryrecipes.com/creamy-mushroom-and-spinach-stuffed-sweet-potatoes/