Ballerina Bites: Creamy Mushroom and Spinach Stuffed Sweet Potatoes
Perfectly baked sweet potatoes are stuffed with a creamy mixture of sautéed mushrooms and spinach, enhanced with cream cheese for a comforting and healthy vegetarian dish.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 4 medium Sweet potatoes washed and fork-pierced for even cooking
- 1 tablespoon Olive oil for sautéeing onions and garlic
- 1 small Onion diced
- 2 cloves Garlic minced
- 2 cups Mushrooms sliced
- 4 cups Fresh spinach
- ½ cup Cream cheese soft and ready to stir in
- ¼ teaspoon Salt
- ¼ teaspoon Black pepper
Instructions
Instructions
- Preheat your oven to 400°F.
- Wash the sweet potatoes and poke several holes with a fork all over.
- Place sweet potatoes on a baking tray and bake for 40-45 minutes until fork-tender.
- Heat olive oil in a skillet over medium heat. Add diced onion and sauté for 3-5 minutes until translucent.
- Stir in the minced garlic and sliced mushrooms. Cook about 7 minutes until mushrooms release moisture and start browning.
- Add fresh spinach and cook until wilted, around 2-3 minutes.
- Reduce heat and stir in the cream cheese until the mixture is creamy and smooth.
- Season the mixture with salt and black pepper to taste.
- Slice the baked sweet potatoes open and fluff the insides with a fork.
- Spoon the creamy mushroom-spinach mixture into each sweet potato and serve warm.
Notes
You can cook the sweet potatoes in a pressure cooker for 15–18 minutes to save time. Leftovers store well for up to four days in the fridge or can be frozen and reheated as needed.