Creamy Mushroom & Spinach Stuffed Sweet Potatoes -

Creamy Mushroom & Spinach Stuffed Sweet Potatoes

Ingredients

2 large sweet potatoes

1 tablespoon olive oil

2 cups mushrooms, sliced

2 cups fresh spinach

2 cloves garlic, minced

1/2 cup heavy cream (or milk for lighter option)

1/3 cup grated Parmesan cheese

1/2 teaspoon dried thyme (optional)

Salt & black pepper to taste

1 tablespoon butter (optional, for extra richness)

Instructions

1. Roast the sweet potatoes

Preheat oven to 200°C (400°F)

Slice sweet potatoes in half lengthwise

Brush with olive oil, sprinkle with salt

Roast 35–45 minutes until soft

2. Cook the creamy mushroom filling

Heat olive oil (and butter if using) in a pan

Add mushrooms → cook until browned (5–7 mins)

Add garlic → cook 1 minute

Add spinach → cook until wilted

3. Make it creamy

Pour in cream and stir

Add Parmesan, thyme, salt & pepper

Simmer 2–3 minutes until thick and creamy

4. Assemble

Slightly mash the center of roasted sweet potatoes

Spoon creamy mushroom-spinach mixture on top

5. Optional finish

Sprinkle extra cheese

Broil 2–3 minutes for a golden top

Tips

Add grilled chicken for protein

Use Greek yogurt instead of cream for a lighter version

A pinch of chili flakes gives a nice kick