Name: Stuffed Sweet Potatoes with Spinach, Mushrooms, and Cheese
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: American
Ingredients: 4 medium sweet potatoes; 4 cups baby spinach; 2 cups sliced mushrooms (cremini or button); 1 cup shredded mozzarella cheese; 2 tablespoons olive oil; 2 cloves garlic, minced; 1/2 teaspoon salt; 1/4 teaspoon black pepper

These stuffed sweet potatoes are hearty, wholesome, and packed with comforting flavors. I love how the creamy sweet potato pairs with earthy mushrooms, vibrant spinach, and melty cheese. It’s a satisfying vegetarian meal that looks impressive but is incredibly simple to prepare. Stuffed Sweet Potatoes with Spinach, Mushrooms, and Cheese

Why You’ll Love This Recipe

I find this recipe to be perfect for busy weeknights or a cozy weekend meal. The baked sweet potatoes make a naturally sweet and nutrient-rich base, while the savory filling of sautéed spinach and mushrooms creates a great balance. The melted cheese on top brings everything together for a warm, gooey finish that I always look forward to. It’s easy to customize and reheats like a dream, which makes it one of my go-to favorites.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

sweet potatoes
baby spinach
mushrooms (I use cremini or button)
shredded mozzarella cheese
olive oil
garlic (minced)
salt
black pepper

directions

I start by preheating the oven to 400°F (200°C).
I scrub the sweet potatoes clean and slice them in half lengthwise, placing them cut-side down on a baking sheet lined with parchment paper.
I roast the potatoes for about 30–40 minutes, until they’re tender and easily pierced with a fork.
While they’re roasting, I heat olive oil in a pan over medium heat and sauté the garlic until fragrant.
I add the mushrooms and cook until they start to brown, then toss in the spinach until it wilts. I season everything with salt and pepper.
Once the sweet potatoes are done, I carefully flip them over and scoop out a bit of the center to create a small well.
I fill each potato with the spinach-mushroom mixture and top generously with shredded mozzarella.
I return them to the oven for another 5–7 minutes, until the cheese is melted and bubbly.
I let them cool slightly before serving warm.

Servings and timing

This recipe makes 4 servings and takes about 45–50 minutes from start to finish, including baking and prep time.

Variations

When I want a protein boost, I mix in some cooked quinoa or chickpeas with the spinach and mushrooms. For a vegan version, I swap the mozzarella with a plant-based cheese or nutritional yeast. If I’m feeling spicy, I add crushed red pepper flakes or a drizzle of hot sauce. I’ve even tried it with kale instead of spinach for a heartier green.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I place them in a 350°F (175°C) oven for about 10 minutes or microwave for 1–2 minutes until warmed through. I find the oven method keeps the texture best, especially for the cheese.

FAQs

How do I know when the sweet potatoes are done baking?

I pierce them with a fork—if it goes in easily with no resistance, they’re ready.

Can I prepare this dish ahead of time?

Yes, I often roast the sweet potatoes and cook the filling ahead of time. I assemble and reheat just before serving.

What cheese works best for this recipe?

I like mozzarella for its meltiness, but I’ve also used gouda, cheddar, or a mix of Italian cheeses with great results.

Is this recipe gluten-free?

Yes, all the ingredients are naturally gluten-free, but I always double-check labels on packaged cheese or seasonings.

Can I freeze these stuffed sweet potatoes?

Yes, I freeze them after baking. I let them cool completely, wrap them tightly, and reheat in the oven straight from the freezer at 375°F (190°C) for about 25–30 minutes.

Conclusion

These stuffed sweet potatoes are everything I want in a comforting, satisfying meal—easy, flavorful, and flexible. Whether I’m making them for a quick dinner or meal prepping for the week, they never disappoint. The combination of textures and tastes always hits the spot.