These stuffed sweet potatoes are a perfect combination of flavors and textures. The natural sweetness of the potatoes pairs beautifully with the savory cheese, earthy mushrooms, and fresh spinach. It’s a nutritious and filling dish that works great for lunch or dinner.
- Total Cooking Time: 40 minutes
- Prep Time: 10 minutes
- Cooking Time: 30 minutes
- Servings: 4
Ingredients
- 2 large sweet potatoes
- 1 tbsp olive oil
- 200 g mushrooms, chopped
- 2 cups fresh spinach, chopped
- 1 small onion, finely diced
- 2 cloves garlic, minced
- ½ tsp salt
- ¼ tsp black pepper
- ½ cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- 2 tbsp cream cheese
- ½ tsp paprika (optional)
- 1 tbsp fresh parsley, chopped (for garnish)
Alternative: You can replace mozzarella with cheddar for a stronger flavor.
Step-by-Step Instructions
- Preheat the oven to 200°C (400°F). Wash and dry the sweet potatoes.
- Pierce the sweet potatoes with a fork and place them on a baking tray. Bake for 30 minutes or until they are soft when pierced with a knife.
- While the sweet potatoes bake, heat olive oil in a pan over medium heat. Add the diced onion and garlic, sauté for 2-3 minutes until fragrant.
- Add the chopped mushrooms and cook until they release their moisture and become golden brown, about 5-7 minutes.
- Stir in the chopped spinach and cook for another 2 minutes until wilted. Season with salt, pepper, and paprika (if using).
- Once the sweet potatoes are done, let them cool slightly. Cut them in half lengthwise and carefully scoop out the flesh, leaving a thin layer to hold the shape.
- In a bowl, mash the sweet potato flesh and mix it with cream cheese, half of the mozzarella, and the sautéed mushroom-spinach mixture. Stir until well combined.
- Fill each potato half with the mixture and top with the remaining mozzarella and Parmesan cheese.
- Return the stuffed sweet potatoes to the oven and bake for another 10 minutes until the cheese is melted and slightly golden.
- Garnish with fresh parsley and serve warm.
Nutritional Information (Per Serving)
- Calories: 260
- Protein: 10 g
- Fats: 12 g
- Carbohydrates: 30 g
- Fiber: 6 g
- Sugar: 7 g
Vitamins & Benefits
- Vitamin A (Sweet Potatoes): Supports eye health and immunity.
- Iron (Spinach): Helps with oxygen transport in the blood.
- Calcium (Cheese): Essential for strong bones and teeth.
Sweet potatoes are not only delicious but also packed with beta-carotene, which converts into vitamin A in the body, promoting healthy skin and vision.
Storage Tips
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat in the oven at 180°C (350°F) for 10 minutes for the best texture.
- Avoid freezing, as the texture of the sweet potatoes may become too soft.
FAQ
Can I use frozen spinach?
Yes, but make sure to thaw and drain it well to avoid excess moisture.
What’s the best cheese substitute for a dairy-free version?
You can use dairy-free cheese or nutritional yeast for a cheesy flavor.
Can I add protein to this dish?
Yes! Cooked chicken, ground turkey, or even chickpeas can be added for extra protein.
