Description
A hearty and nutritious dish featuring roasted sweet potatoes stuffed with a creamy mushroom and spinach filling.
Ingredients
Scale
- 4 medium sweet potatoes
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 2 cups fresh spinach
- 1/2 cup heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried thyme
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat oven to 400°F (200°C).
- Scrub sweet potatoes, pierce with a fork, and bake for 45-50 minutes until tender.
- Heat olive oil in a pan over medium heat. Add onion and garlic, sauté until soft.
- Add mushrooms and cook until browned, about 5 minutes.
- Stir in spinach and cook until wilted.
- Pour in heavy cream, season with salt, pepper, and thyme. Simmer for 2 minutes.
- Slice open sweet potatoes and stuff with the mushroom-spinach mixture.
- Sprinkle with Parmesan cheese and return to the oven for 5 minutes to melt.
Notes
- For a lighter version, substitute heavy cream with coconut milk.
- Add a pinch of red pepper flakes for extra heat.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed sweet potato
- Calories: 320
- Sugar: 12g
- Sodium: 380mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 35mg
Keywords: sweet potatoes, mushrooms, spinach, vegetarian, stuffed