Ready in: 1 hour 5 minutes · Serves: 4 · Technique: Baking · Storage: Up to 3 days in the fridge.Quick Answer
These creamy mushroom and spinach stuffed sweet potatoes are a delightful and hearty dish perfect for any holiday gathering.As the crisp air of fall settles in New York City, I'm reminded of the warmth and comfort that comes from a hearty meal. With Thanksgiving and Christmas around the corner, I couldn't think of a better dish to welcome the season than these creamy mushroom and spinach stuffed sweet potatoes. They are not just visually stunning; they are packed with flavors that evoke cozy family gatherings and festive celebrations.
A Cozy Holiday Treat
Why You'll Love This Recipe
- Wholesome Comfort: These stuffed sweet potatoes are perfect for cozy fall evenings, bringing warmth and satisfaction to your dinner table.
- Nutritious Ingredients: Packed with fiber from sweet potatoes and nutrients from spinach and mushrooms, this dish is both healthy and delicious.
- Easy Prep: With minimal preparation and straightforward instructions, this recipe is perfect for both novice and experienced cooks.
- Flexibility: Customize the recipe easily with your favorite cheeses or herbs, making it adaptable to your taste preferences.
- Impressive Presentation: Serve these vibrant stuffed potatoes at your next holiday gathering and watch your guests be wowed by their beauty and flavor.
Ingredients
Gather all the ingredients you need to create these delicious stuffed sweet potatoes.
For the Sweet Potatoes
- 4 medium sweet potatoes
For the Filling
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 8 ounces mushrooms (cremini preferred), sliced
- 2 cups fresh spinach, roughly chopped
- 1 cup ricotta cheese (or cottage cheese)
- 1 teaspoon thyme leaves (fresh if possible)
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ cup grated Parmesan cheese
- Optional: chopped fresh parsley for garnish
How to Make Creamy Mushroom and Spinach Stuffed Sweet Potatoes (Step-by-Step)
Follow these simple steps to create a warm and hearty dish that's perfect for the holidays.
Step 1: Bake the Sweet Potatoes
Preheat your oven to 400°F (200°C). Prick each sweet potato several times with a fork and place them on a baking sheet. Bake for about 45-50 minutes, or until they're tender and a knife can easily pierce through. The sweetness and aroma filling your kitchen will have you dreaming of holiday feasts.
Step 2: Prepare the Filling
While the sweet potatoes are baking, heat the olive oil in a large skillet over medium heat. Once hot, add the chopped onion and sauté for about 5 minutes, until translucent. Add the minced garlic and sliced mushrooms; cook for another 6-8 minutes until the mushrooms have released their moisture and turned golden brown, filling the room with a savory scent. Stir in the chopped spinach and cook until wilted.
Step 3: Combine the Ingredients
In a large bowl, mix the sautéed mushroom and spinach blend with the ricotta cheese, thyme, salt, and pepper. The mixture should be creamy and fragrant, inviting you to take a taste - go ahead, I won't judge!
Step 4: Stuff the Sweet Potatoes
Once the sweet potatoes are done, carefully cut them open lengthwise and fluff the insides with a fork. Add the creamy filling generously into each potato, topped with grated Parmesan cheese.
Step 5: Final Bake
Return the stuffed potatoes to the oven and bake for an additional 15 minutes. The cheese will melt beautifully, and the tops will become slightly golden - a sign that they're ready to be devoured.
Step 6: Serve and Enjoy
Remove from the oven, garnish with fresh parsley, and serve these delicious stuffed sweet potatoes warm. The combination of creamy ricotta, earthy mushrooms, and sweet potatoes will be a hit at your Thanksgiving or Christmas table!
Common Mistakes to Avoid
- Skipping the baking time: Bake your sweet potatoes until they're completely tender; undercooked potatoes will ruin the experience.
- Overcooking the mushrooms: While you want them to be golden, try not to cook them into a mush - they should retain a bit of their texture.
- Not seasoning effectively: Don't skip on the salt, as it brings out the flavors in both the filling and the sweet potatoes.
Tips and Tricks for Success
- For added flavor, drizzle a little balsamic glaze over the tops just before serving.
- Swap out the ricotta for cream cheese if you're looking for a richer taste.
- You can make the filling ahead of time and store it in the fridge for up to two days. Just stuff the sweet potatoes before baking!
Variations
- Use different types of cheese, such as feta or goat cheese, for a unique flavor.
- Incorporate other vegetables like bell peppers or kale into the filling.
- Add cooked quinoa or brown rice for a heartier stuffing.
- Season the filling with spices such as smoked paprika or red pepper flakes for a kick.
How to Serve
- Garnish with chopped fresh parsley or chives for an extra pop of color.
- Pair with a side salad for a complete meal.
- Serve with a drizzle of olive oil or a dollop of sour cream on top.
- Offer a selection of hot sauce for those who enjoy a little heat.
Make Ahead and Storage
- Make Ahead: The filling can be prepared up to two days in advance and stored in the fridge.
- Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- Reheating: Reheat in the microwave or oven until warmed through.
- Freezing: It is not recommended to freeze stuffed sweet potatoes as the texture may change upon thawing.
Recipe Notes / What I Learned
This recipe highlighted the versatility of sweet potatoes, proving they work beautifully in both sweet and savory dishes. Using fresh herbs like thyme significantly enhances the dish's flavor and freshness, reminding me how important seasoning is in cooking.
Yield and Serving Size
Yield: 4 servings · Serving Size: 1 stuffed sweet potato
Nutrition Snapshot
Estimated Nutrition Per Serving: ~350 calories · 10g protein · 50g carbs · 15g fat
Recipe by:
Creamy Mushroom and Spinach Stuffed Sweet Potatoes
Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). Prick each sweet potato several times with a fork and place them on a baking sheet. Bake for about 45-50 minutes, or until they're tender and a knife can easily pierce through.
- While the sweet potatoes are baking, heat the olive oil in a large skillet over medium heat. Once hot, add the chopped onion and sauté for about 5 minutes, until translucent. Add the minced garlic and sliced mushrooms; cook for another 6-8 minutes until the mushrooms have released their moisture and turned golden brown. Stir in the chopped spinach and cook until wilted.
- In a large bowl, mix the sautéed mushroom and spinach blend with the ricotta cheese, thyme, salt, and pepper until creamy.
- Once the sweet potatoes are done, cut them open lengthwise and fluff the insides with a fork. Add the creamy filling generously into each potato, topped with grated Parmesan cheese.
- Return the stuffed potatoes to the oven and bake for an additional 15 minutes until the cheese melts and the tops are slightly golden.
- Remove from the oven, garnish with fresh parsley, and serve warm.
Notes
FAQs
1. Can I use other types of cheese instead of ricotta?
Yes, you can swap out ricotta for cottage cheese or even cream cheese for a richer flavor.
2. How long do I need to bake the sweet potatoes?
Bake the sweet potatoes at 400°F (200°C) for about 45-50 minutes, or until they are tender and easily pierced with a knife.
3. Can I prepare the filling in advance?
Absolutely! You can make the filling ahead of time and store it in the fridge for up to two days. Just stuff the sweet potatoes before baking.
4. What can I serve with these stuffed sweet potatoes?
These stuffed sweet potatoes can be served as a main dish or as a side alongside roasted vegetables or a fresh salad.
5. How should I store leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven until warmed through.
