Description
Sweet potatoes stuffed with sautéed spinach and mushrooms create a nutritious and satisfying meal that’s perfect anytime.
Ingredients
Scale
- 4 medium sweet potatoes
- 2 cups fresh spinach, chopped
- 1 cup mushrooms, sliced
- 1 tablespoon olive oil
- 1 teaspoon garlic, minced
- Salt and pepper to taste
- Grated cheese for topping (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- Poke holes in the sweet potatoes with a fork. Bake for 40 minutes or until soft.
- While the potatoes bake, heat olive oil in a skillet over medium heat.
- Add garlic and sauté for 1 minute.
- Add mushrooms, cooking until soft, about 5 minutes.
- Stir in spinach and cook until wilted, about 2 minutes. Season with salt and pepper.
- Remove sweet potatoes from the oven and allow to cool slightly.
- Slice each potato in half lengthwise; scoop out some flesh, leaving a bit for structure.
- Mix the scooped flesh with the spinach and mushroom filling.
- Spoon the filling back into the sweet potato halves. Top with cheese, if desired.
- Return to the oven for an additional 10 minutes.
Notes
These stuffed sweet potatoes can be paired with a side salad and are great for meal prep. Store leftovers for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- 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, spinach and mushrooms