Go Back
Sweet Potatoes

30-Minute Stuffed Sweet Potatoes with Creamy Mushroom & Spinach

These creamy mushroom and spinach stuffed sweet potatoes are the ultimate weeknight dinner—impressive enough to feel special, but simple enough to pull together in just 30 minutes. The golden-baked sweet potatoes are topped with a silky, savory filling loaded with caramelized mushrooms, wilted spinach, and melted cheese. It's comfort food that actually feels good to eat, and your kitchen will smell absolutely incredible while it bakes.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 114
Ingredients Method Notes

Ingredients
  

For the Sweet Potatoes:
  • 4 medium sweet potatoes
  • 1 tablespoon olive oil
  • Salt and pepper to taste
For the Filling:
  • 2 tablespoons butter
  • 1 pound mushrooms sliced
  • 4 cloves garlic minced
  • 3 cups fresh spinach or 1 cup frozen and thawed
  • 3/4 cup heavy cream
  • 1/4 cup Greek yogurt or all heavy cream if you prefer
  • 1/2 cup sharp cheddar or gruyère cheese grated
  • 1 teaspoon fresh thyme or 1/2 teaspoon dried
  • Salt pepper, and a pinch of nutmeg to taste

Method
 

  1. Preheat your oven to 400°F. Scrub your sweet potatoes clean and prick them several times with a fork. Place them directly on the oven rack and bake for 25 to 30 minutes, until a fork slides through easily.
  2. While the potatoes bake, melt butter in your largest skillet over medium-high heat. Add the sliced mushrooms in a single layer and let them sit for 3 to 4 minutes without stirring—this allows them to caramelize. Stir, add a pinch of salt, and continue cooking until they're golden and any liquid has evaporated, about 8 minutes total.
  3. Reduce heat to medium and add your minced garlic. Cook for about 1 minute until fragrant but not browned. This is when your kitchen starts smelling absolutely incredible.
  4. Add your spinach to the pan and cook until it's completely wilted and any excess moisture has cooked off, about 2 to 3 minutes. This step is important—watery spinach makes watery filling, and we don't want that.
  5. Pour in your heavy cream and Greek yogurt, add the fresh thyme, and stir gently. Let it simmer for 2 to 3 minutes just until it's warm and thickens slightly. Stir in your cheese until melted and smooth. Taste and season with salt, pepper, and just a tiny pinch of nutmeg.
  6. Slice your sweet potatoes lengthwise and gently fluff the insides with a fork. Top generously with the mushroom mixture, letting it spill over the edges a little. Finish with a crack of fresh pepper and maybe a tiny sprinkle of extra thyme.

Notes

Storage: Leftovers keep beautifully in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 325°F oven for about 10 minutes, covered with foil so the filling doesn't dry out.
Make-Ahead Tip: You can prep the filling the night before and just reheat it gently while your sweet potatoes bake. This is my secret weapon on chaotic weeknights.
Serving Suggestions: Serve alongside a simple green salad with lime vinaigrette, roasted garlic bread, or my garlic herb roasted veggies for a complete meal.
VARIATIONS
Going Vegetarian: This filling is already naturally meat-free and absolutely stands on its own.
Want More Protein: Stir in some cooked lentils, crumbled goat cheese, crispy chickpeas for crunch, or a little parmesan for extra richness.
Spice Lover: Add red pepper flakes to the mushroom sauté, or finish with a sprinkle of smoked paprika for warmth and depth.
Lighter Version: Swap the heavy cream for half-and-half or use all Greek yogurt for a lighter sauce while maintaining creaminess.
Gluten-Free: This recipe is naturally gluten-free. Just double-check that any cheese used is gluten-free if needed.