Creamy Mushroom Spinach Stuffed Sweet Potato Boats

Instructions

1. Preheat your oven to 400°F (200°C).
2. Wash the sweet potatoes thoroughly and pierce them several times with a fork. Place them on a baking sheet lined with parchment paper.
3. Bake the sweet potatoes for 40-45 minutes or until tender when pierced with a fork.
4. While the potatoes are baking, heat olive oil in a skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
5. Add the sliced mushrooms to the skillet and cook for 5-7 minutes until they are tender and browned.
6. Stir in the chopped spinach and cook until wilted, about 2-3 minutes. Season with salt and pepper.
7. Once the mushrooms and spinach are cooked, remove the skillet from heat and stir in the cream cheese until combined.
8. Once the sweet potatoes are baked, slice them in half lengthwise and scoop out some flesh to create a boat shape.
9. Mix the scooped sweet potato flesh into the creamy mushroom-spinach mixture and adjust seasoning if needed.
10. Stuff the mixture back into the sweet potato halves. Top with shredded mozzarella cheese.
11. Return the stuffed sweet potatoes to the oven and bake for an additional 10-15 minutes until the cheese is melted and bubbly.
12. Garnish with fresh parsley before serving.

Chef’s Tips

• Feel free to add other vegetables like bell peppers or zucchini for extra nutrition.
• For a vegan option, substitute cream cheese and mozzarella with plant-based alternatives.
• These stuffed sweet potatoes can be prepared in advance and reheated for a quick meal.

Nutrition (per serving)

Approximately 350 calories, 12g protein, 40g carbs, 18g fat

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