Creamy, warm, and a little cheesy, these Creamy Mushroom and Spinach Stuffed Sweet Potatoes balance earthy mushrooms, bright spinach, and rich cream cheese inside a tender baked sweet potato skin. The texture mixes soft, mashed sweet potato with a silky, creamy vegetable filling and a gooey melted cheese topping. It’s an easy one-pan weeknight dinner that also works well for meal prep or a relaxed weekend brunch; serve with a crisp green salad or a spoonful of Greek yogurt for contrast. If you like stuffed vegetables, try it alongside creamy orzo with roasted butternut squash and spinach for a cozy, vegetable-forward meal.
Why You’ll Love This Creamy Mushroom and Spinach Stuffed Sweet Potatoes
- Hands-off oven baking for the sweet potatoes; most active work is the quick sauté.
- Deep, savory mushroom flavor brightened by fresh spinach and garlic.
- Smooth, creamy filling from the cream cheese and melted shredded cheese.
- Comforting, filling, yet vegetable-packed — great for meatless dinners.
- Flexible: use mozzarella or cheddar, and mushrooms can be button or cremini.
- Simple pantry ingredients and quick to scale for two or a crowd.
- Great for reheating and easy to store for lunches all week.
What Is Creamy Mushroom and Spinach Stuffed Sweet Potatoes?
This dish is baked sweet potatoes filled with a creamy mixture of sautéed mushrooms, garlic, and wilted spinach, mixed with cream cheese and shredded cheese, then baked again until bubbly. The taste is a mix of sweet and savory: the sweet potato base is naturally sweet and soft, while the mushroom-spinach filling adds umami, a little garlicky bite, and rich creaminess from the cheeses. The method is straightforward: bake the potatoes until tender, sauté the vegetables, combine with cream cheese and half the shredded cheese, stuff the skins, top with more cheese, and bake until melted. The vibe is cozy, simple, and satisfying — perfect for weeknights, light dinners, or a casual brunch.
Ingredients for Creamy Mushroom and Spinach Stuffed Sweet Potatoes
For the Base
- 2 medium sweet potatoes (about 300g each)
For the Filling
- 1 cup fresh spinach (30g)
- 1 cup diced mushrooms (150g, button or cremini)
- 2 cloves garlic, minced
- 2 tsp olive oil
For the Creamy Mix & Topping
- 4 oz cream cheese (113g)
- 1 cup shredded cheese (mozzarella or cheddar) (100g) — divided
- Salt and pepper to taste
Ingredient Notes (Substitutions, Healthy Swaps)
- Mushrooms: Button or cremini work well. For a stronger flavor, try sliced shiitake (optional).
- Cream cheese: Use low-fat cream cheese for a lighter version, but expect a slightly less rich mouthfeel.
- Shredded cheese: Mozzarella melts stretchily; cheddar gives sharper flavor. A mix is fine.
- Spinach: Baby spinach is easiest; larger leaves may need to be chopped. You can substitute kale, but remove tough stems and cook slightly longer.
- Olive oil: Swap for avocado oil or a neutral oil if preferred.
- Salt & pepper: Add to taste; consider a small pinch of smoked paprika for depth (optional).
Step-by-Step Instructions
Step 1 – Bake the sweet potatoes
Preheat your oven to 400°F (200°C). Wash the sweet potatoes and poke holes in them with a fork. Place them directly on the oven rack and bake for 45–60 minutes until tender when pierced with a knife.
Visual cue: The skin will be slightly wrinkled and a fork should slide into the center easily.
Step 2 – Sauté the aromatics and mushrooms
While the potatoes bake, heat 2 teaspoons olive oil in a skillet over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Add the diced mushrooms and cook 5–7 minutes until they release moisture and turn golden brown. Stir often to prevent sticking.
Step 3 – Wilt the spinach into the mushrooms
Add the fresh spinach to the skillet and cook just until wilted, about 1–2 minutes. Remove the skillet from the heat and let the mixture cool for a minute.
Step 4 – Mix the creamy filling
In a mixing bowl, combine the sautéed vegetables with 4 oz cream cheese and half of the shredded cheese (about 1/2 cup). Stir until smooth and well blended. Season with salt and pepper to taste.
Step 5 – Stuff the baked potatoes
Once the sweet potatoes are done, slice each open lengthwise and scoop out some flesh into the bowl with the veggie filling. Mix the scooped potato flesh into the filling for a smooth, creamy texture, then spoon the mixture back into the sweet potato skins.
Step 6 – Top and bake until bubbly
Top each stuffed potato with the remaining shredded cheese. Return the potatoes to the oven for another 10–15 minutes, until the cheese is melted and bubbly. Serve hot.
Pro cue: If the tops brown too quickly, lower the oven to 375°F (190°C) and continue baking until the cheese is fully melted.
Pro Tips for Success
- Choose similar-sized sweet potatoes so they bake evenly.
- Poke several holes in the potatoes to allow steam to escape and avoid bursting.
- Don’t crowd the mushrooms in the pan; give them space so they brown instead of steaming.
- Cool the sautéed veg slightly before mixing with cream cheese to make stirring easier.
- Scoop only some of the potato flesh — leave enough to keep the skin stable for serving.
- Use room-temperature cream cheese so it blends smoothly into the filling.
- For even melt, grate your cheese from a block rather than using pre-shredded blends with anti-caking agents.
Flavor Variations
- OPTIONAL: Add caramelized onions to the mushroom mix for a sweet, rich note.
- OPTIONAL: Stir in a pinch of red pepper flakes or a dash of hot sauce for heat.
- OPTIONAL: Fold in crumbled cooked bacon or pancetta for non-vegetarian richness (not in original recipe input but optional if you eat meat).
- OPTIONAL: Swap half the cream cheese for ricotta for a lighter, grainier texture.
- OPTIONAL: Add a teaspoon of Dijon mustard to the filling for tang and depth.
- OPTIONAL: Top with a sprinkle of fresh herbs (chives, parsley) after baking for brightness.
Serving Suggestions
- Serve with a crisp green salad dressed simply with lemon and olive oil.
- Pair with roasted vegetables like broccoli or Brussels sprouts for a full meal.
- Offer a dollop of plain Greek yogurt or sour cream on the side for tang.
- Serve as a hearty side to grilled chicken or fish.
- For brunch, serve with poached eggs on top for extra protein.
- Plate two halves per person with a drizzle of balsamic reduction for a dinner presentation.
Make-Ahead, Storage & Reheating
- Make-ahead: Bake the sweet potatoes up to 2 days ahead, cool, and store whole in the fridge. Sauté the vegetables and make the filling, then combine and refrigerate separately. When ready, stuff and bake until heated and cheese is melted.
- Storage: Store leftovers in an airtight container in the fridge for up to 3–4 days.
- Reheating: Reheat in a 350°F (175°C) oven for 15–20 minutes until warmed through, or microwave in 1–2 minute bursts until hot. For best texture, reheat in the oven to keep the skin slightly crisp.
- Texture note: Refrigeration will firm the filling; reheating gently restores creaminess but the texture will be a bit denser than freshly baked.
Storage and Freezing Instructions
- Freezing whole stuffed potatoes can change the texture: the potato and cream cheese may get slightly watery when thawed. If you want to freeze, do this for best results: freeze the filling alone in a freezer-safe container for up to 2 months. Thaw overnight in the fridge and bake inside warmed sweet potato skins.
- If you freeze assembled stuffed potatoes, wrap tightly in foil and freeze up to 1 month. Thaw overnight and reheat in a 350°F (175°C) oven until bubbly. Expect a softer skin and a slight change in filling texture.
Nutrition Facts (Per Serving)
Calories | Protein | Carbs | Fat | Fiber | Sodium
—|—:|—:|—:|—:|—:
~520 kcal | 18 g | 54 g | 24 g | 6 g | 540 mg
Estimates vary by brands and portions.
FAQ About Creamy Mushroom and Spinach Stuffed Sweet Potatoes
Q: My filling is too thick — how can I loosen it?
A: Stir in a splash of milk or a tablespoon of olive oil and warm gently until it loosens. Add small amounts so it doesn’t get too thin.
Q: The filling is too watery — what do I do?
A: Cook the mushrooms a bit longer over higher heat to evaporate excess moisture before mixing with the cream cheese.
Q: How do I know when the sweet potatoes are done baking?
A: They are done when a fork or skewer goes into the center easily and the skin wrinkles slightly.
Q: Can I use frozen spinach?
A: Yes, but thaw and squeeze out excess water before adding so the filling doesn’t become watery.
Q: Can I make these dairy-free?
A: Use a dairy-free cream cheese and dairy-free shredded cheese alternatives; texture will be slightly different but still tasty.
Q: How many servings does this recipe make?
A: With two medium sweet potatoes, plan for 2 servings (one potato per person) or 4 smaller portions if served with sides.
Notes
- Let the stuffed potatoes rest a minute after baking so the filling firms slightly for easier serving.
- Use a spoon to press the filling into the skins so each bite has a balance of potato and filling.
- For a crispier skin, place the baked potatoes under the broiler for 1–2 minutes after topping with cheese (watch closely).
- Taste and adjust salt at the end — the cheese adds salt, so season lightly before baking and adjust after.
- Garnish with fresh herbs or a squeeze of lemon for a bright finish.
Troubleshooting
- Bland filling: Add a pinch more salt, a squeeze of lemon, or a teaspoon of mustard to boost flavor.
- Mushrooms steaming, not browning: Cook in a hot pan without crowding; do it in batches if needed.
- Cheese not melting evenly: Use shredded cheese from a block and make sure the potatoes are hot when you return them to the oven.
- Filling too runny after baking: Next time, reduce liquid by cooking mushrooms longer and squeezing excess water from leafy greens.
- Potato shells falling apart: Don’t scoop out too much flesh; leave a thin rim so the skin keeps its shape.
Final Thoughts
This recipe turns simple ingredients into a rich, comforting meal with minimal fuss. It’s flexible, easy to make ahead, and hits the spot whether you want a meatless dinner or a hearty side. Try it once and you’ll have a go-to that’s quick, cozy, and full of flavor.
Conclusion
For the original inspiration, see Creamy Mushroom and Spinach Stuffed Sweet Potatoes.
Creamy Mushroom and Spinach Stuffed Sweet Potatoes
Ingredients
For the Base
- 2 medium medium sweet potatoes (about 300g each)
For the Filling
- 1 cup fresh spinach (30g)
- 1 cup diced mushrooms (150g, button or cremini)
- 2 cloves garlic, minced
- 2 tsp olive oil
For the Creamy Mix & Topping
- 4 oz cream cheese (113g)
- 1 cup shredded cheese (mozzarella or cheddar) (100g) — divided
- Salt and pepper to taste
Instructions
Preparation
- Preheat your oven to 400°F (200°C). Wash the sweet potatoes and poke holes in them with a fork. Place them directly on the oven rack and bake for 45–60 minutes until tender when pierced with a knife.
Cooking the Filling
- While the potatoes bake, heat 2 teaspoons olive oil in a skillet over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
- Add the diced mushrooms and cook for 5–7 minutes until they release moisture and turn golden brown.
- Add the fresh spinach to the skillet and cook just until wilted, about 1–2 minutes. Remove the skillet from the heat and let the mixture cool for a minute.
Mixing the Filling
- In a mixing bowl, combine the sautéed vegetables with cream cheese and half of the shredded cheese. Stir until smooth and well blended. Season with salt and pepper to taste.
Stuffing the Potatoes
- Once the sweet potatoes are done, slice each open lengthwise and scoop out some flesh into the bowl with the veggie filling. Mix the scooped potato flesh into the filling for a smooth, creamy texture, then spoon the mixture back into the sweet potato skins.
Baking
- Top each stuffed potato with the remaining shredded cheese. Return the potatoes to the oven for another 10–15 minutes, until the cheese is melted and bubbly. Serve hot.