Stuffed Sweet Potatoes with Spinach, Mushrooms & Cheese

Stuffed sweet potatoes have become a go-to meal for those seeking hearty, healthy, and satisfying vegetarian dishes. The combination of tender sweet potato, sautéed spinach, earthy mushrooms, and gooey cheese creates a balance of comfort and nutrition that’s hard to beat.

Whether you’re looking to meal prep for the week, serve an impressive vegetarian entrée, or simply use up ingredients in your kitchen, this stuffed sweet potato recipe hits all the marks. It’s flexible, flavorful, and easy enough for a weekday dinner yet elegant enough to serve to guests.

Why Sweet Potatoes?

Sweet potatoes are rich in beta-carotene, fiber, and slow-digesting carbohydrates, making them ideal for sustained energy and digestive health.

Health Benefits of Sweet Potatoes:

Excellent source of vitamin A
High in fiber and potassium
Naturally gluten-free and low in fat
Rich in antioxidants that support immune function

Their naturally sweet flavor pairs wonderfully with savory toppings like mushrooms and cheese, making them incredibly versatile in both sweet and savory dishes.

Spinach and Mushrooms: The Perfect Pairing

Spinach is a nutrient powerhouse full of iron, folate, and vitamins A and K. Mushrooms, on the other hand, bring rich depth and a meaty bite without adding meat.

Benefits of This Combination:

Great for iron absorption
Adds texture and volume to the dish
Low in calories but high in micronutrients
Provides a delicious plant-based protein boost

Cheese: The Creamy Binder

What truly brings this dish together is the final melted layer of cheese. You can use mozzarella for a mild flavor and great meltability, or go bold with a sharp cheddar, gouda, or even goat cheese.

Cheese Options:

Mozzarella – classic and melty
Sharp cheddar – rich and robust
Goat cheese – creamy and tangy
Parmesan – for a crispy, salty finish on top

Ingredients

Here’s everything you’ll need to make Stuffed Sweet Potatoes with Spinach, Mushrooms & Cheese:

Main Ingredients:

2 large sweet potatoes
1 tablespoon olive oil
2 cups fresh spinach
1 cup mushrooms, sliced (white button or cremini)
1 clove garlic, minced
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon Italian seasoning or thyme
½ cup shredded cheese (mozzarella, cheddar, or preferred choice)

Optional Toppings:

Chopped parsley
Crushed red pepper
A drizzle of balsamic glaze
Toasted walnuts or sunflower seeds for crunch

‍ Step-by-Step Instructions

This dish is incredibly easy to make, with minimal prep and maximum flavor.

Step 1: Bake the Sweet Potatoes

Preheat your oven to 400°F (200°C). Wash the sweet potatoes thoroughly, pierce each with a fork, and place on a baking tray. Bake for 40–45 minutes, or until fork-tender.

Pro Tip: To reduce baking time, microwave sweet potatoes for 5–6 minutes before transferring them to the oven.

Step 2: Sauté the Vegetables

While the sweet potatoes are baking:

Heat olive oil in a skillet over medium heat.
Add garlic and sauté for 30 seconds until fragrant.
Add mushrooms and cook for 5–6 minutes until browned.
Stir in spinach and cook until wilted (2–3 minutes).
Season with salt, pepper, and Italian seasoning.

Step 3: Stuff and Bake

Remove sweet potatoes from the oven and let cool slightly.
Slice each potato in half and fluff the insides with a fork to create space for the filling.
Spoon the spinach-mushroom mixture on top of each half.
Sprinkle with shredded cheese.
Return to the oven and bake for another 5–7 minutes, or until the cheese is melted and bubbly.

️ Serving Suggestions

This dish is great on its own, but you can pair it with a variety of sides for a complete meal.

Perfect Pairings:

Fresh garden salad with vinaigrette
Lentil or bean soup for extra protein
Roasted Brussels sprouts or asparagus
Quinoa or couscous on the side for a hearty dinner

You can also add a dollop of sour cream or Greek yogurt on top for a cooling contrast.

Customization Ideas

The beauty of this dish lies in its versatility. You can easily make it vegan, gluten-free, or high-protein based on your needs.

For a Vegan Version:

Use a plant-based cheese like cashew cheese or vegan mozzarella.
Add nutritional yeast to the sautéed vegetables for a cheesy flavor.

For Extra Protein:

Add chickpeas or black beans to the spinach-mushroom mixture.
Top with a fried egg or scrambled tofu.

For More Spice:

Add diced jalapeños to the vegetable sauté.
Use pepper jack cheese or red pepper flakes.

Storage and Meal Prep Tips

This recipe is ideal for weekly meal prep or leftovers.

Store in an airtight container in the fridge for up to 4 days.
Reheat in the microwave or oven at 350°F for 10–12 minutes.
Freeze stuffed sweet potatoes (before adding cheese) for up to 2 months.

Let them thaw overnight in the fridge and bake with cheese before serving.

Nutritional Breakdown (Per Serving – 1 stuffed half)

Calories: ~280
Protein: 10g
Fat: 11g
Carbohydrates: 35g
Fiber: 6g
Vitamin A: Over 100% DV
Iron: 15% DV

Note: Nutrition may vary depending on the type of cheese and potato size used.

Frequently Asked Questions (FAQs)

❓ Can I make this ahead of time?

Absolutely! Bake and stuff the sweet potatoes ahead, then refrigerate. Add cheese and reheat before serving.

❓ Which type of mushrooms works best?

Cremini, baby bella, or white button mushrooms all work great. You can also use portobello slices for a meatier bite.

❓ How do I make it low-carb?

Swap sweet potatoes for spaghetti squash or roasted zucchini boats.

❓ Can I use frozen spinach?

Yes! Thaw and squeeze out excess water before sautéing with mushrooms.

❓ Is this recipe gluten-free?

Yes, it’s naturally gluten-free as long as you ensure your cheese and seasoning mixes are gluten-free too.

Final Thoughts

Stuffed sweet potatoes with spinach, mushrooms & cheese are more than just a tasty comfort dish—they’re a celebration of texture, nutrition, and versatility. This wholesome recipe is perfect for vegetarians, flexitarians, and anyone looking for creative ways to use vegetables.

For more details, visit the full recipe

Thank you for following me on Facebook , Pinterest !