Description
Baked sweet potatoes stuffed with a creamy mixture of mushrooms and spinach for a hearty, vegetarian meal.
Ingredients
Scale
- 4 medium sweet potatoes
- 2 tablespoons olive oil
- 2 cups fresh mushrooms, sliced
- 2 cups fresh spinach, chopped
- 1/2 cup heavy cream
- 2 cloves garlic, minced
- Salt and pepper to taste
- 1/2 cup grated cheese (optional)
Instructions
- Preheat oven to 400°F (200°C).
- Wash and pierce sweet potatoes with a fork, then bake for 45-50 minutes until tender.
- In a skillet, heat olive oil over medium heat.
- Add garlic and mushrooms, sauté until mushrooms are soft.
- Add spinach and cook until wilted.
- Stir in heavy cream, salt, and pepper; simmer for 5 minutes.
- Once sweet potatoes are done, cut them open and stuff with the mushroom mixture.
- Top with grated cheese if desired and bake for an additional 5 minutes.
Notes
For a vegan version, substitute heavy cream with coconut milk and omit cheese.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Method: Main Course
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 12g
- Fat: 15g
- Carbohydrates: 45g
- Protein: 8g