Save The first time I made these stuffed sweet potatoes, my kitchen smelled incredible. That earthy mushroom aroma mingling with roasting sweet potatoes is something I now crave on cold evenings. What started as a way to use up random fridge ingredients turned into one of those recipes I make at least twice a month.
Last winter my sister came over feeling completely drained from work. I roasted these sweet potatoes while we caught up, and watching her face light up at that first bite reminded me why I love feeding people. Sometimes the simplest meals become the most memorable.
Ingredients
- 2 medium sweet potatoes: Look for ones roughly the same size so they finish roasting together, about 300g each works perfectly
- 2 tsp olive oil: This helps the mushrooms develop those gorgeous golden edges instead of steaming
- 2 cloves garlic, minced: Fresh garlic makes a difference here, dont be tempted to use jarred
- 1 cup diced mushrooms: Button or cremini both work, just dice them small enough to get a bit in every bite
- 1 cup fresh spinach: It looks like a lot but wilts down dramatically
- 4 oz cream cheese, softened: Let it sit out while the potatoes roast for easier mixing
- 1 cup shredded cheese: Mozzarella melts beautifully but cheddar adds that sharp punch I love
- Salt and pepper, to taste: The filling needs a generous amount since sweet potatoes are naturally sweet
Instructions
- Get those potatoes roasting:
- Preheat your oven to 400°F and wash the sweet potatoes well. Pierce each one several times with a fork and place them directly on the oven rack. Let them roast for 45 to 60 minutes until a knife slides in easily.
- Sauté the aromatics:
- While the potatoes work their magic, heat olive oil in a skillet over medium heat. Add the minced garlic and let it cook for just a minute until fragrant.
- Brown the mushrooms:
- Add the diced mushrooms and cook them for about 5 to 7 minutes. Stir occasionally and let them get golden brown as the liquid evaporates.
- Wilt the spinach:
- Toss in the fresh spinach and cook for 1 to 2 minutes until it collapses into the mushrooms. Remove from heat.
- Mix the creamy filling:
- In a bowl, combine the sautéed vegetables, cream cheese, and half of the shredded cheese. Season generously with salt and pepper.
- Prepare the potato boats:
- Let the roasted potatoes cool slightly, then slice them open lengthwise. Gently scoop out most of the flesh, leaving the skins intact. Mash what you scooped and stir it into the filling.
- Stuff and top:
- Fill each sweet potato skin with the creamy mixture. Sprinkle the remaining cheese over the tops.
- Final melt:
- Return them to the oven for 10 to 15 minutes until everything is hot and bubbly with golden spots on the cheese.
Save My friend Sarah always requests these when she comes over for dinner. She admitted she was skeptical about the sweet potato and mushroom combination, but now she texts me from the grocery store asking if she has the right ingredients. That kind of recipe conversion is my favorite thing.
Making It Your Own
I have played around with this base recipe so many times. Sometimes I add a pinch of smoked paprika to the mushroom mixture for depth. Other times I swap fresh thyme for the garlic when I want something more herbaceous. The structure stays the same, but the flavor shifts completely.
Lighter Variations
When I want something less rich, Greek yogurt works surprisingly well instead of cream cheese. Ricotta is another option that keeps it creamy without being quite so heavy. The filling texture changes slightly, but the satisfaction remains.
Serving Suggestions
These stuffed sweet potatoes feel complete on their own, but a crisp side salad makes the meal feel special. I have also served them alongside roasted asparagus or steamed broccoli when I want more vegetables on the plate.
- A glass of crisp white wine cuts through the richness beautifully
- Fresh herbs like parsley or chives add color and brightness
- Let them rest for 5 minutes before serving so the filling sets slightly
Save These stuffed sweet potatoes have become my go-to when I want something that feels special but requires minimal hands-on time. The leftovers reheat so well that I sometimes make a double batch just for easy lunches.
Recipe FAQ
- → How do I know when the sweet potatoes are fully cooked?
Pierce the sweet potato with a knife or fork. When it slides through easily with no resistance and the flesh feels tender throughout, they're done. This typically takes 45–60 minutes at 400°F.
- → Can I prepare these stuffed sweet potatoes ahead of time?
Yes. Bake the sweet potatoes and prepare the filling separately, then store in the refrigerator for up to 2 days. Assemble and bake for the final 10–15 minutes when ready to serve.
- → What can I substitute for cream cheese?
Greek yogurt or ricotta work well for a lighter version. For dairy-free options, try cashew cream or vegan cream cheese alternatives.
- → How do I prevent the sweet potato skins from tearing?
Leave about ¼ inch of flesh attached to the skin when scooping. Handle gently while scooping and filling, and don't overstuff—there should be enough room to close the skin slightly.
- → Can I add protein to this dish?
Yes. Crumbled cooked bacon, diced chicken, or white beans complement the flavors well. Add about ½ cup cooked protein directly to the filling mixture before stuffing.
- → How long do leftovers keep?
Store cooled stuffed potatoes in an airtight container for up to 4 days. Reheat in a 350°F oven for 15–20 minutes until heated through, or microwave for 2–3 minutes.