Description
Sweet potatoes filled with a savory mix of spinach and mushrooms. A healthy and filling main dish.
Ingredients
Scale
- 4 medium sweet potatoes
- 2 tablespoons olive oil
- 1 onion, chopped
- 8 ounces mushrooms, sliced
- 3 cups fresh spinach
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup shredded cheddar cheese (optional)
Instructions
- Preheat your oven to 400°F.
- Pierce the sweet potatoes with a fork. Place them on a baking sheet.
- Bake for 40 to 45 minutes, until tender.
- Heat olive oil in a skillet over medium heat.
- Add onion and mushrooms. Cook for 5 to 7 minutes, until soft.
- Add garlic. Cook for 1 minute.
- Add spinach. Cook until wilted, about 2 minutes.
- Season with salt and pepper.
- Let the sweet potatoes cool for 5 minutes.
- Cut each sweet potato open. Fluff the inside with a fork.
- Spoon the spinach and mushroom mixture into each sweet potato.
- Top with cheese if you like.
- Return to the oven for 5 minutes, until the cheese melts.
Notes
- Use cremini, button, or portobello mushrooms.
- For a vegan version, skip the cheese or use vegan cheese.
- To save time, microwave sweet potatoes for 8 to 10 minutes instead of baking.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed sweet potato
- Calories: 280
- Sugar: 12g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 6g
- Cholesterol: 5mg