Creamy Mushroom & Spinach Stuffed Sweet Potatoes

How To Make Creamy Mushroom & Spinach Stuffed Sweet Potatoes

1. Preheat the oven to 180 °C.
2. Line a baking tray with parchment paper.
3. Pierce each potato a few times with a fork to prevent bursting.
4. Bake for 40–50 minutes or until a fork glide through easily—soft but still holding shape.
5. Sauté diced onion until translucent, then add mushrooms and garlic.
6. Cook mushrooms until their moisture evaporates and they turn golden brown.
7. Stir in spinach, cook until wilted.
8. Add in cream, parmesan cheese.
9. Season to taste with salt & pepper.
10. Slice the sweet potatoes lengthwise.
11. Fluff the interior with a fork to create room for filling.
12. Spoon the mushroom-spinach mixture generously into each half, leaving enough structure inside the skins.
13. Serve immediately and enjoy.