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Delicious Creamy Mushroom and Spinach Stuffed Sweet Potatoes

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Ingredients

Scale
  • 2large sweet potatoes
  • 2 cupsmushrooms, sliced
  • 4 cupsfresh spinach
  • 2cloves garlic, minced
  • 1small onion or shallot, finely chopped
  • 1/2 cupheavy cream or dairy-free cream
  • 1 tablespoonolive oil or butter
  • 1/2 teaspoonsalt
  • 1/4 teaspoonblack pepper
  • 1/8 teaspoonground nutmeg (optional)
  • 1 tablespoonfresh parsley, chopped

Instructions

  1. Begin by preheating your oven to 400°F (200°C). While it warms, thoroughly wash and dry your sweet potatoes, then pierce each one several times with a fork. This step is crucial as it allows steam to escape while baking, preventing any unwanted bursting. Place the sweet potatoes on a baking sheet lined with parchment paper and roast them in the preheated oven for 45-60 minutes until they are completely tender. This roasting not only enhances their sweetness but also contributes to the overall flavor of your dish.
  2. During the roasting process, you can prepare the creamy filling. Heat olive oil in your skillet over medium heat. Once hot, add finely chopped onion or shallot and sauté for 3-4 minutes until softened. This initial step builds a flavor base for your filling, leading to a delightful harmony of tastes.
  3. Next, sprinkle the minced garlic into the skillet, cooking for just 30 seconds until fragrant. Then, add your sliced mushrooms to the pan. Cooking them undisturbed for about 2 minutes will allow them to brown, creating a lovely texture and rich flavor. Once browned, stir them and continue to sauté for an additional 6-8 minutes until they are golden and have released their moisture.
  4. As your mushrooms soften, fold in the fresh spinach. Stir continuously for about 2-3 minutes until wilted. This not only incorporates the vibrant green color into your filling but also maximizes the nutritional value of the dish. Lower the heat slightly and pour the cream into the pan, stirring as it simmers for 2-3 minutes until the mixture thickens slightly. At this point, season with nutmeg (if using), salt, and pepper to elevate the flavors.
  5. Once the sweet potatoes are done roasting, carefully remove them from the oven and allow them to cool for about 5 minutes. This will make them easier to handle. Slice each sweet potato lengthwise, being cautious not to cut all the way through. With a fork, gently mash the insides of the sweet potatoes to create a smooth surface for your savory filling.
  6. Using a spoon, fill each sweet potato generously with the creamy mushroom and spinach mixture. Make sure to pack it in well to get an indulgent portion in every bite. Finally, garnish your stuffed sweet potatoes with freshly chopped parsley for a pop of color and an added layer of flavor. Serve warm and enjoy the delightful combination of textures and tastes!

Notes

These stuffed sweet potatoes freeze well. Just ensure they are tightly wrapped and thaw them in the refrigerator before reheating.

Nutrition

Find it online: https://www.delicetreats.com/mushroom-spinach-stuffed-sweet-potatoes/