Roasted sweet potatoes filled with a rich, garlicky mushroom and spinach filling, topped with melted cheese – a hearty vegetarian meal or side dish.
Serves: 4
Prep Time: 15 minutes
Cook Time: 50 minutes
Ingredients
For the Sweet Potatoes
- 4 medium sweet potatoes (about 2 lbs / 900g)
- 1 tbsp olive oil
- ½ tsp salt
For the Filling
- 2 tbsp butter (or olive oil for vegan)
- 1 small onion, finely diced
- 3 garlic cloves, minced
- 8 oz (225g) cremini mushrooms, sliced
- 3 cups fresh spinach, roughly chopped
- ½ tsp dried thyme
- ½ tsp smoked paprika
- ¼ cup heavy cream (or coconut cream for vegan)
- ½ cup shredded Gruyère or mozzarella (optional)
- Salt and black pepper to taste
For Garnish
- Fresh parsley or chives
- Crumbled feta or goat cheese (optional)
- Toasted walnuts or pecans (optional)
Instructions
1. Roast the Sweet Potatoes
- Preheat oven to 400°F (200°C). Scrub potatoes and pat dry.
- Rub skins with olive oil and sprinkle with salt.
- Place on a baking sheet and roast for 45–50 minutes, until tender when pierced with a fork.
2. Prepare the Filling
- In a large skillet, melt butter over medium heat. Sauté onion for 3 minutes until soft.
- Add garlic and mushrooms, cooking 5–7 minutes until mushrooms release their moisture and brown slightly.
- Stir in spinach, thyme, and smoked paprika. Cook until spinach wilts (about 2 minutes).
- Pour in cream and simmer for 2 minutes until slightly thickened. Season with salt and pepper.
3. Assemble & Finish
- Slice each sweet potato open lengthwise and fluff the insides with a fork.
- Divide the mushroom-spinach mixture among the potatoes. Top with cheese (if using).
- Return to the oven for 5 minutes to melt the cheese.
4. Serve
Garnish with fresh herbs, crumbled cheese, or nuts. Drizzle with extra cream if desired.