Ingredients
Scale
- 2 large sweet potatoes
- 1 cup sliced mushrooms
- 2 cups fresh spinach
- 1/2 cup cream cheese
- 1/4 cup grated Parmesan cheese
- 2 cloves minced garlic
- Olive oil, to taste
- Salt and pepper, to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Wash the sweet potatoes thoroughly and pierce them with a fork several times.
- Place the sweet potatoes on a baking sheet and bake for 45–60 minutes, or until tender.
- Heat olive oil over medium heat in a skillet, add minced garlic and sliced mushrooms, and sauté until golden.
- Add the fresh spinach to the skillet and cook until wilted.
- Mix in the cream cheese and Parmesan cheese until melted and combined. Season with salt and pepper.
- Cut the baked sweet potatoes in half lengthwise and scoop out some flesh to create space for filling.
- Combine the scooped sweet potato flesh with the mushroom-spinach mixture.
- Fill the sweet potato halves with the mixture and return to the oven for an additional 10 minutes.
- Serve warm, garnished with extra Parmesan if desired.
Notes
Use fresh ingredients for the best flavor. Adjustable for dietary preferences, such as using ricotta instead of cream cheese.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 8g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 8g
- Protein: 15g
- Cholesterol: 30mg