Description
Comforting sweet potatoes filled with a savory medley of sautéed mushrooms and fresh spinach, drizzled with olive oil and garlic.
Ingredients
Scale
- 4 medium sweet potatoes
- 2 cups fresh spinach
- 1 cup mushrooms, diced
- 1 tablespoon olive oil
- 1 teaspoon garlic, minced
- Salt and pepper, to taste
- Optional toppings: Feta cheese or chopped herbs like parsley or thyme
Instructions
- Preheat your oven to 400°F (200°C).
- Pierce the sweet potatoes multiple times with a fork.
- Place the sweet potatoes on a baking sheet and bake for about 45-60 minutes, or until tender.
- In a skillet, heat the olive oil over medium heat.
- Add the minced garlic and sauté for about 1 minute.
- Add the diced mushrooms and cook until soft, about 5 minutes.
- Stir in the fresh spinach and cook until wilted, about 2-3 minutes. Season with salt and pepper.
- Once the sweet potatoes are done, cut them open lengthwise and fluff the insides with a fork.
- Fill each sweet potato with the mushroom and spinach mixture.
- Optional: Top with crumbled feta cheese and fresh herbs before serving.
Notes
Make-ahead tips: Prepare the filling a day in advance and store in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 stuffed sweet potato
- Calories: 250
- Sugar: 8g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 0mg
Keywords: stuffed sweet potatoes, mushrooms, spinach, vegetarian recipe, comfort food