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Spinach Mushroom Stuffed Sweet Potatoes

Spinach mushroom stuffed sweet potatoes pair tender, fork-fluffed sweet potatoes with a savory skillet filling of browned cremini mushrooms, wilted spinach, and Parmesan. Bake the potatoes until easily pierced to the center, then stuff and serve warm.
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Prep Time 10 minutes
Cook Time 1 hour 12 minutes
Resting 5 minutes
Total Time 1 hour 27 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

For the sweet potatoes
  • 4 sweet potatoes medium
  • 2 tbsp unsalted butter
For the filling
  • 1 tbsp olive oil
  • 8 oz cremini mushrooms sliced
  • 2 cloves garlic minced
  • 5 oz baby spinach
  • 0.5 cup Parmesan cheese grated
For seasoning the potatoes and filling
  • 1 tsp kosher salt
  • 0.5 tsp black pepper

Equipment

  • 1 baking sheet
  • 1 12-inch skillet

Method
 

Bake the sweet potatoes
  1. Heat the oven to 400°F. Prick each sweet potato several times with a fork.
  2. Set the potatoes on a baking sheet and bake for 45 to 60 minutes, until easily pierced to the center with a fork.
Make the filling
  1. While the potatoes bake, heat the olive oil in a 12-inch skillet over medium-high heat. Add the mushrooms and 1/2 teaspoon of the salt; cook for 8 to 10 minutes, stirring occasionally, until browned and their released liquid has evaporated.
  2. Add the garlic, spinach, 1/4 teaspoon of the black pepper, and 1/4 teaspoon of the salt. Cook, stirring, for 1 to 2 minutes, until the spinach is wilted.
  3. Remove the skillet from the heat and stir in the Parmesan.
Stuff and serve
  1. Let the baked potatoes rest for 5 minutes, then split them lengthwise. Add the butter and the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper to the potato flesh and fluff with a fork.
  2. Divide the mushroom-spinach filling among the potatoes and serve.

Notes

For the best texture, cook the mushrooms until their released liquid has evaporated before adding the spinach. Refrigerate leftovers in an airtight container for 3–4 days; freezing is not recommended because the spinach can become watery. For a dairy-free variation, use plant-based butter and omit the Parmesan.