Mushroom and Spinach Stuffed Sweet Potatoes
Mushroom and Spinach Stuffed Sweet Potatoes
Ingredients
For the Stuffed Sweet Potatoes
- 4 sweet potatoes, medium
- 2 tablespoons olive oil
- 1/2 yellow onion, medium, diced
- 3 cloves garlic, minced
- 8 ounces cremini mushrooms, sliced
- 5 ounces baby spinach
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1/4 cup vegetable broth
- 1/4 cup vegan cream cheese
- 2 tablespoons nutritional yeast
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For Garnish (Optional)
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
Preheat your oven to 400°F. Pierce each sweet potato several times with a fork. Place them directly on a baking sheet.
⏱️ 2 min•🌡️ 400
- 2
Bake the sweet potatoes for 45-60 minutes, or until they are very tender when squeezed.
⏱️ 50 min•🌡️ 400
- 3
While the sweet potatoes are baking, heat the olive oil in a large skillet over medium heat. Add the diced yellow onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.
⏱️ 7 min
- 4
Add the minced garlic to the skillet and cook for 1 minute more, until fragrant.
⏱️ 1 min
- 5
Add the sliced cremini mushrooms to the skillet. Cook, stirring occasionally, until the mushrooms release their liquid and begin to brown, about 8-10 minutes.
⏱️ 9 min
- 6
Stir in the baby spinach, adding a handful at a time and allowing it to wilt before adding more. Continue cooking until all the spinach is fully wilted, about 3-5 minutes.
⏱️ 4 min
- 7
Stir in the dried thyme, smoked paprika, salt, and black pepper. Pour in the vegetable broth and bring to a simmer, scraping up any browned bits from the bottom of the pan.
⏱️ 2 min
- 8
Remove the skillet from the heat. Stir in the vegan cream cheese and nutritional yeast until well combined and the mixture is creamy.
⏱️ 2 min
- 9
Once the sweet potatoes are tender, carefully slice each potato lengthwise down the middle, being careful not to cut all the way through the bottom. Scoop out most of the cooked flesh into a medium bowl, leaving a 1/4-inch border of flesh in the skins to maintain their shape.
⏱️ 5 min
- 10
Add the mushroom and spinach mixture to the scooped-out sweet potato flesh. Mash gently with a fork until combined, leaving some texture for a more satisfying bite.
⏱️ 3 min
- 11
Spoon the savory filling back into the sweet potato skins, mounding it slightly.
⏱️ 4 min
- 12
Return the stuffed sweet potatoes to the baking sheet. Bake for another 10-15 minutes, or until heated through and lightly browned on top.
⏱️ 12 min•🌡️ 400
- 13
Garnish with fresh chopped parsley, if using, and serve warm.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Mushroom and Spinach Stuffed Sweet Potatoes
Ingredients
For the Stuffed Sweet Potatoes
- 4 sweet potatoes, medium
- 2 tablespoons olive oil
- 1/2 yellow onion, medium, diced
- 3 cloves garlic, minced
- 8 ounces cremini mushrooms, sliced
- 5 ounces baby spinach
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1/4 cup vegetable broth
- 1/4 cup vegan cream cheese
- 2 tablespoons nutritional yeast
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For Garnish (Optional)
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
Preheat your oven to 400°F. Pierce each sweet potato several times with a fork. Place them directly on a baking sheet.
⏱️ 2 min•🌡️ 400 - 2
Bake the sweet potatoes for 45-60 minutes, or until they are very tender when squeezed.
⏱️ 50 min•🌡️ 400 - 3
While the sweet potatoes are baking, heat the olive oil in a large skillet over medium heat. Add the diced yellow onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.
⏱️ 7 min - 4
Add the minced garlic to the skillet and cook for 1 minute more, until fragrant.
⏱️ 1 min - 5
Add the sliced cremini mushrooms to the skillet. Cook, stirring occasionally, until the mushrooms release their liquid and begin to brown, about 8-10 minutes.
⏱️ 9 min - 6
Stir in the baby spinach, adding a handful at a time and allowing it to wilt before adding more. Continue cooking until all the spinach is fully wilted, about 3-5 minutes.
⏱️ 4 min - 7
Stir in the dried thyme, smoked paprika, salt, and black pepper. Pour in the vegetable broth and bring to a simmer, scraping up any browned bits from the bottom of the pan.
⏱️ 2 min - 8
Remove the skillet from the heat. Stir in the vegan cream cheese and nutritional yeast until well combined and the mixture is creamy.
⏱️ 2 min - 9
Once the sweet potatoes are tender, carefully slice each potato lengthwise down the middle, being careful not to cut all the way through the bottom. Scoop out most of the cooked flesh into a medium bowl, leaving a 1/4-inch border of flesh in the skins to maintain their shape.
⏱️ 5 min - 10
Add the mushroom and spinach mixture to the scooped-out sweet potato flesh. Mash gently with a fork until combined, leaving some texture for a more satisfying bite.
⏱️ 3 min - 11
Spoon the savory filling back into the sweet potato skins, mounding it slightly.
⏱️ 4 min - 12
Return the stuffed sweet potatoes to the baking sheet. Bake for another 10-15 minutes, or until heated through and lightly browned on top.
⏱️ 12 min•🌡️ 400 - 13
Garnish with fresh chopped parsley, if using, and serve warm.
⏱️ 1 min