Creamy Mushroom Spinach Potatoes (Printable)

Sweet potatoes filled with creamy mushroom and spinach for a nutritious, flavorful main dish.

# What You'll Need:

→ Sweet Potatoes

01 - 2 medium sweet potatoes, approximately 10.5 oz each

→ Vegetable Filling

02 - 2 teaspoons olive oil
03 - 2 cloves garlic, minced
04 - 1 cup diced mushrooms, button or cremini variety
05 - 1 cup fresh spinach leaves

→ Creamy Mixture

06 - 4 ounces cream cheese, softened
07 - 1 cup shredded mozzarella or cheddar cheese
08 - Salt and black pepper to taste

# How to Make It:

01 - Preheat oven to 400°F. Wash sweet potatoes thoroughly and pierce each multiple times with a fork. Place directly on oven rack and bake 45 to 60 minutes until tender when pierced with a knife.
02 - While potatoes roast, heat olive oil in a skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
03 - Add diced mushrooms to the skillet and cook, stirring occasionally, until golden brown and any released liquid has evaporated, approximately 5 to 7 minutes.
04 - Stir fresh spinach into the mushroom mixture and cook until completely wilted, about 1 to 2 minutes. Remove from heat.
05 - In a mixing bowl, combine the sautéed vegetables, softened cream cheese, and half of the shredded cheese. Season generously with salt and pepper to taste.
06 - Once sweet potatoes are tender, allow them to cool slightly. Slice open lengthwise and gently scoop out some of the flesh, leaving enough to maintain skin integrity. Mash the scooped potato flesh and fold it into the vegetable-cheese filling.
07 - Distribute the creamy mushroom-spinach mixture evenly into the sweet potato shells. Top with the remaining shredded cheese.
08 - Return stuffed potatoes to the oven and bake for 10 to 15 minutes until heated through and cheese is bubbly and golden brown.
09 - Transfer to serving plates and garnish with fresh herbs if desired. Serve immediately while hot.

# Expert Tips:

01 -
  • The texture contrast between creamy filling and slightly charred cheese is genuinely addictive, and you'll find yourself scraping the skin clean.
  • Meal prep gold—make a batch on Sunday and you've got elegant lunches that taste like you spent way more time than you actually did.
  • This dish quietly proves that vegetarian eating doesn't mean sacrificing comfort or satisfaction.
02 -
  • Don't skip the step of letting the mushrooms brown—rushing this by cooking on high heat or in a crowded pan will make them release all their moisture at once and you'll end up with a wet, gray filling instead of something rich and golden.
  • Mashing some of the roasted sweet potato into the filling changes everything; it's the difference between a vegetable topping and an actually integrated dish where all the flavors belong together.
03 -
  • Let your sweet potatoes cool just slightly before cutting open—they're easier to handle and less likely to fall apart, but still warm enough that the cream cheese softens into the filling.
  • If your oven runs hot, the first roast might be done in 45 minutes, so start checking around the 40-minute mark rather than assuming it takes the full hour.
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