Cheesy Spinach & Mushroom Stuffed Sweet Potatoes

Cheesy Spinach & Mushroom Stuffed Sweet Potatoes

Ingredients (serves 2–3)

• 2 large sweet potatoes

• 1 tbsp olive oil

• 1 cup mushrooms, sliced

• 2 cups fresh spinach

• 1–1½ cups shredded cheese (mozzarella, provolone, or cheddar work well)

• 1 clove garlic, minced (optional)

• Salt & black pepper, to taste

• Optional extras: chili flakes, thyme, or a splash of cream

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Instructions

1. Bake the sweet potatoes

   • Preheat oven to 400°F (200°C).

   • Wash sweet potatoes, poke a few holes with a fork.

   • Bake directly on the rack or tray for 40–50 minutes, until very tender.

   • Let cool slightly, then slice in half lengthwise and scoop out a little of the center (leave a sturdy shell).

2. Cook the filling

   • Heat olive oil in a pan over medium heat.

   • Sauté mushrooms with a pinch of salt until browned (5–7 minutes).

   • Add garlic (if using), cook 30 seconds.

   • Add spinach and cook until wilted.

   • Season with pepper and any herbs you like.

3. Stuff & top

   • Spoon mushroom–spinach mixture into the sweet potato halves.

   • Sprinkle generously with cheese.

4. Melt the cheese

   • Return stuffed potatoes to the oven.

   • Bake 10–15 minutes, until cheese is melted and lightly golden.

5. Serve

   • Optional: top with chili flakes or a little sour cream/Greek yogurt.