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Savory Spinach and Mushroom Stuffed Sweet Potatoes

Roasted sweet potato halves stuffed with a savory sauté of garlic, mushrooms, and spinach, topped with melted Gruyère cheese.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 2 halves
Course: Lunch, Main Dish
Cuisine: Autumn, Vegetarian
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

The Potatoes
  • 2 large sweet potatoes scrubbed
  • 2 tbsp olive oil
The Filling
  • 8 oz cremini mushrooms sliced
  • 3 cups baby spinach fresh
  • 2 cloves garlic minced
  • 0.25 tsp nutmeg ground
  • 0.5 cup Gruyère cheese shredded
  • 1 tbsp butter optional

Equipment

  • Baking sheet
  • Large Skillet
  • Fork
  • Chef's knife

Method
 

  1. Preheat oven to 400°F (200°C). Pierce sweet potatoes with a fork and roast on a baking sheet for 45-60 minutes until tender.
  2. In a skillet, heat oil and sauté mushrooms until deep golden brown. Add garlic and cook for 1 minute.
  3. Add spinach to the skillet and toss until just wilted. Season with salt, pepper, and nutmeg.
  4. Slice roasted potatoes open and fluff the insides with a fork.
  5. Stuff the mushroom and spinach mixture into the potatoes and top with shredded cheese.
  6. Bake for another 5-8 minutes until cheese is melted and bubbly. Garnish with fresh herbs and serve.

Notes

For a vegan version, use nutritional yeast or vegan cheese and omit the butter. Great for meal prep as they reheat beautifully.