Description
Delicious sweet potatoes stuffed with a savory mixture of spinach and mushrooms, perfect for a healthy meal.
Ingredients
Scale
- 4 medium sweet potatoes
- 2 cups fresh spinach
- 1 cup mushrooms, chopped
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 1/2 cup shredded cheese (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- Wash and pierce the sweet potatoes with a fork, then bake for 45-60 minutes until tender.
- In a skillet, heat olive oil over medium heat and sauté the chopped mushrooms until they are soft.
- Add the spinach to the skillet and cook until wilted.
- Stir in garlic powder, onion powder, salt, and pepper.
- Once the sweet potatoes are done, cut them in half and scoop out a little of the flesh.
- Mix the scooped sweet potato flesh with the spinach and mushroom mixture.
- If using, stir in the shredded cheese until melted.
- Stuff the sweet potato halves with the mixture and return to the oven for an additional 10 minutes.
- Serve warm and enjoy!
Notes
- Feel free to add other vegetables or proteins to the stuffing.
- This dish can be made ahead of time and reheated.
- For a vegan option, omit the cheese or use a dairy-free alternative.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Dish
- Method: Baking and Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed sweet potato
- Calories: 250
- Sugar: 5g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 15mg