Here’s a recipe for Spinach Mushroom Stuffed Sweet Potato Skins — a tasty, healthy, and satisfying dish perfect as a snack, appetizer, or even a light meal.
Spinach Mushroom Stuffed Sweet Potato Skins
Ingredients:
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2 large sweet potatoes
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1 tablespoon olive oil
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1 small onion, finely chopped
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2 cloves garlic, minced
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1 cup mushrooms, finely chopped (button, cremini, or your choice)
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2 cups fresh spinach, chopped
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1/4 cup cream cheese (or vegan cream cheese for dairy-free)
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1/4 cup shredded cheese (cheddar, mozzarella, or your favorite; optional)
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Salt and pepper, to taste
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1/2 teaspoon dried thyme (optional)
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1/4 teaspoon red chili flakes (optional, for a little heat)
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Fresh parsley or chives, chopped (for garnish)
Instructions:
1. Prepare the Sweet Potatoes:
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Preheat your oven to 400°F (200°C).
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Wash and dry the sweet potatoes.
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Pierce each sweet potato a few times with a fork to prevent bursting.
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Place them on a baking sheet lined with foil or parchment.
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Bake for about 45-60 minutes, until they are soft and cooked through (a fork or skewer should slide in easily).
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Remove from oven and let cool enough to handle.
2. Scoop out the Sweet Potato Flesh:
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Cut each sweet potato in half lengthwise.
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Carefully scoop out most of the flesh, leaving about a 1/4-inch thick shell so the skins hold their shape.
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Reserve the scooped sweet potato flesh in a bowl.
3. Prepare the Filling:
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Heat olive oil in a skillet over medium heat.
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Add chopped onion and sauté for about 3-4 minutes until translucent.
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Add minced garlic and cook for another minute until fragrant.
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Add the chopped mushrooms and cook for about 5-7 minutes, stirring occasionally, until mushrooms release their moisture and start to brown.
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Stir in chopped spinach and cook until wilted, about 2-3 minutes.
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Season with salt, pepper, thyme, and red chili flakes (if using).
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Remove from heat.
4. Mix the Filling:
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In the bowl with the reserved sweet potato flesh, add the cooked mushroom-spinach mixture.
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Stir in cream cheese and half of the shredded cheese (if using).
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Mix everything until well combined and creamy.
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Taste and adjust seasoning as needed.
5. Stuff the Sweet Potato Skins:
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Spoon the filling back into the sweet potato skins, dividing it evenly.
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Sprinkle the remaining shredded cheese on top (optional).
6. Bake:
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Place the stuffed skins back on the baking sheet.
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Bake at 375°F (190°C) for about 15 minutes, or until the cheese is melted and the tops are slightly golden.
7. Garnish and Serve:
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Remove from oven and sprinkle fresh parsley or chives on top.
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Serve warm as a delicious appetizer or side dish.
Tips:
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You can add cooked quinoa or black beans for extra protein.
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Use dairy-free cream cheese and cheese to make it vegan.
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For more flavor, add a splash of soy sauce or balsamic vinegar to the mushroom mixture while cooking.