Creamy, earthy mushrooms meet bright, tender spinach inside a sweet, soft baked sweet potato for a dish that feels like comfort food but cooks up with very little fuss. The filling is rich and silky from cream cheese and melted shredded cheese, while the sweet potato adds sweetness and body that soaks up every flavor. This is an easy weeknight main or a hearty side for guests—simple steps, big payoff. Try topping with extra herbs or a squeeze of lemon for brightness, or serve alongside a crisp salad for contrast. If you like rich pasta fillings, you might also enjoy a related seafood pasta recipe like creamy shrimp and spinach tortellini for another quick dinner idea.
Why You’ll Love This Creamy Mushroom and Spinach Stuffed Sweet Potatoes
- Hands-off baking for the sweet potatoes; oven does most of the work.
- Umami-rich mushrooms and mild spinach balance the sweet potato’s natural sweetness.
- Cream cheese and shredded cheese create a silky, melty filling with great mouthfeel.
- Ready in about an hour — perfect for weeknights or a relaxed weekend meal.
- Flexible recipe: use mozzarella for milder taste or cheddar for sharper flavor.
- Vegetarian and filling enough to serve as a main or a hearty side dish.
- Easy to scale up or prep ahead by roasting potatoes in advance.
- Minimal ingredients and simple technique make success almost guaranteed.
What Is Creamy Mushroom and Spinach Stuffed Sweet Potatoes?
Creamy Mushroom and Spinach Stuffed Sweet Potatoes are baked sweet potatoes that get sliced open and filled with a warm, creamy mixture of sautéed mushrooms, garlic, and wilted spinach bound with cream cheese and shredded cheese. The taste is a blend of sweet, earthy, and savory with a rich, creamy texture from the cheeses and a little chew from the mushrooms. What makes this dish special is how the potato skin becomes a natural bowl and the scooped flesh mixes into the filling for a smooth, satisfying bite. The method is simple: bake the potatoes until tender, sauté the vegetables, mix with cream cheese and half the shredded cheese, fill the skins, top, and bake briefly to melt. The vibe is cozy and homey — great for weeknight dinners, casual brunches, or a low-effort side for guests.
Ingredients for Creamy Mushroom and Spinach Stuffed Sweet Potatoes
For the Potatoes
- 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 Cheese Mix
- 4 oz cream cheese (113g)
- 1 cup shredded cheese (mozzarella or cheddar) (100g)
To Season
- Salt and pepper to taste
Ingredient Notes (Substitutions, Healthy Swaps)
- Sweet potatoes: If you have large sweet potatoes, one may be enough per person; adjust baking time. Yukon gold or regular potatoes will work but change the final flavor profile.
- Mushrooms: Cremini add deeper flavor; button mushrooms are milder. You can swap for shiitake for a meatier bite (trim stems).
- Spinach: Baby spinach or regular leaves both work. For a milder taste, use chard or kale (if using kale, massage slightly and sauté longer).
- Cream cheese: For a lighter version, use reduced-fat cream cheese, Greek yogurt (strained) or a soft goat cheese — note texture will change slightly.
- Shredded cheese: Mozzarella gives a gooey pull; cheddar gives tang and salt. Blend cheeses if you like more flavor.
- Olive oil: Swap for avocado oil or a light butter flavor if preferred.
- Salt: If you’re watching sodium, reduce added salt because the cheeses already contain salt.
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 fork.
Visual cue: Potatoes are done when a knife slides in easily and the skin wrinkles slightly.
Step 2 – Sauté the aromatics and mushrooms
Heat a skillet over medium heat and add 2 tsp olive oil. Sauté the minced garlic for about 1 minute until fragrant, then add the diced mushrooms. Cook the mushrooms until golden brown, about 5–7 minutes, stirring occasionally to release and caramelize their moisture. Stir in the fresh spinach and cook just until wilted. Remove from heat.
Step 3 – Make 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). Season with salt and pepper to taste. Mix until the cream cheese is well incorporated and the filling is smooth. If the cream cheese is cold, let it soften or warm it a bit so it mixes evenly.
Pro cue: Warm cream cheese blends more easily — if the mix looks lumpy, microwave the bowl for 10–15 seconds and stir again.
Step 4 – Hollow and fill the potatoes
Once baked, slice each sweet potato open lengthwise and scoop out some of the flesh into the bowl with the veggie-cheese mix. Fold in the scooped potato flesh so the filling becomes creamy and cohesive. Spoon the filling back into the potato skins, mounding slightly.
Step 5 – Top and finish baking
Sprinkle the remaining shredded cheese over the filled potatoes. Return them to the oven and bake for another 10–15 minutes until heated through and the cheese is bubbly and slightly golden on top. Remove and let rest for a couple of minutes before serving.
Visual cue: Cheese should be fully melted and show small browned spots at the edges.
Pro Tips for Success
- Roast the potatoes directly on the oven rack for the best dry heat, which yields a tender interior and slightly crisp skin.
- Use room-temperature cream cheese so it blends smoothly; cold cream cheese can make the filling lumpy.
- Don’t overcrowd the pan when sautéing mushrooms — give them space to brown instead of steam.
- Taste and adjust seasoning after mixing in potato flesh because the potato can mellow saltiness.
- If the filling seems too thick, stir in a splash of milk or a teaspoon or two of reserved potato juices to loosen it.
- For even cooking, choose sweet potatoes of similar size so they finish at the same time.
- Let the stuffed potatoes rest a few minutes after baking to set the filling and avoid very hot pockets of steam.
Flavor Variations
- Optional: Add a pinch of smoked paprika or a dash of cayenne to the filling for a smoky, spicy kick.
- Optional: Fold in a tablespoon of chopped sun-dried tomatoes for a tangy-sweet contrast.
- Optional: Stir in a tablespoon of Dijon mustard for a subtle tang that cuts richness.
- Optional: Swap half the cream cheese for ricotta to make the filling lighter and slightly grainier.
- Optional: Add toasted pine nuts or chopped walnuts on top after baking for crunch and a nutty flavor.
- Optional: Mix in cooked, crumbled sausage or shredded rotisserie chicken for a non-vegetarian boost (note: keep pork out unless your recipe specifically calls for it).
Serving Suggestions
- Serve as a main with a crisp green salad dressed with lemon vinaigrette to cut the richness.
- Pair with roasted vegetables (broccoli, Brussels sprouts) for a balanced plate.
- Plate as a side next to grilled chicken or baked fish for a heartier meal.
- For brunch, top with a soft-poached egg so the yolk adds an extra silky finish.
- Serve on a wooden board or shallow plates so the cheese edge looks rustic and inviting.
- Garnish with chopped parsley or chives for color and fresh flavor.
Make-Ahead, Storage & Reheating
- Make-ahead: Bake the sweet potatoes and cool completely, then store whole in the fridge up to 2 days. Prepare the filling and keep it in a separate container. When ready, reheat potatoes and warm the filling, combine, top with cheese, and bake to finish.
- Storage: Store leftover assembled and baked potatoes in an airtight container in the refrigerator for up to 3–4 days.
- Reheating: Reheat in a 350°F (175°C) oven for 15–20 minutes until heated through and cheese is bubbly. You can also microwave on medium power for 2–3 minutes, then pop under a broiler for a quick melt.
- Texture notes: The filling firms up in the fridge because the fats from cheese solidify. Gently reheat to restore creaminess; avoid overheating which can make the dairy separate.
Storage and Freezing Instructions
- Freezing full assembled and baked stuffed sweet potatoes is not recommended because the texture of the potato and cheese can change and become watery when thawed.
- If you want to freeze components: scoop baked potato flesh into a bag and freeze separately, and freeze the filling (without fresh spinach) in a shallow container. Thaw overnight in the fridge and reheat gently, then finish with fresh spinach sautéed quickly and add to the filling before baking.
- Refrigerate thawed items and use within 2 days for best quality.
Nutrition Facts (Per Serving)
- Estimated serving size: 1 stuffed sweet potato (recipe makes 2 servings)
Calories | Protein | Carbs | Fat | Fiber | Sodium
— | —: | —: | —: | —: | —:
720 kcal | 25 g | 66 g | 40 g | 10 g | 600 mg
Estimates vary by brands and portions.
FAQ About Creamy Mushroom and Spinach Stuffed Sweet Potatoes
Q: Why is my filling too watery?
A: Mushrooms release water when cooked. Make sure to cook them until golden and most moisture evaporates. Drain excess liquid before mixing with cheese.
Q: How can I make the filling less rich?
A: Use reduced-fat cream cheese or replace half with ricotta. Reduce shredded cheese to 3/4 cup and increase spinach slightly.
Q: How do I know when the sweet potatoes are fully cooked?
A: A fork or knife should slide into the center with little resistance and the skin will be slightly wrinkled.
Q: Can I make these dairy-free?
A: Optional: Use dairy-free cream cheese and a vegan shredded cheese. Texture and melt will differ but it will still taste good.
Q: How do I reheat leftovers without drying them out?
A: Reheat in a 350°F oven covered with foil for 10–15 minutes, then remove foil to melt the top cheese for a few minutes.
Q: Can I double the recipe for a crowd?
A: Yes — bake more sweet potatoes at once (space them on racks), and make the filling in a larger pan. Adjust bake time if potatoes are larger.
TastyInspo Notes
- Finish with a small drizzle of good olive oil and a grind of black pepper for a simple, final lift.
- Add chopped fresh herbs (parsley, chives, or thyme) right before serving to brighten the dish.
- For a bright contrast, squeeze a little lemon over the finished potatoes — the acid cuts through the richness.
- If serving to guests, place on warmed plates to keep the cheese melty longer.
- Serve with small bowls of extra shredded cheese, hot sauce, or chili flakes so guests can personalize.
Troubleshooting
- Problem: Mushrooms are soggy and gray. Fix: Increase heat and cook longer without crowding so they brown and release moisture. Drain off excess liquid.
- Problem: Filling is lumpy from cold cream cheese. Fix: Soften the cream cheese by leaving at room temperature 15–20 minutes or microwave briefly in 5–10 second bursts.
- Problem: Potatoes undercooked in center. Fix: Bake until soft; if time is short, finish in the microwave for 2–4 minutes before filling.
- Problem: Cheese burns on top before filling heats. Fix: Tent with foil while finishing the bake, then remove foil for the last few minutes to brown.
- Problem: Final dish too salty. Fix: Omit or reduce added salt and rely on the cheese. When mixing in scooped potato flesh, taste and adjust.
Final Thoughts
This simple recipe turns humble sweet potatoes into a creamy, satisfying meal with minimal fuss and maximum comfort — great for weeknights, easy to adapt, and full of flavor and texture. For another take on creamy spinach-based dinners, check this original version of the dish at Creamy Mushroom and Spinach Stuffed Sweet Potatoes.
Creamy Mushroom and Spinach Stuffed Sweet Potatoes
Ingredients
For the Potatoes
- 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 Cheese Mix
- 4 oz cream cheese (113g)
- 1 cup shredded cheese (mozzarella or cheddar) (100g)
To Season
- Salt and pepper to taste
Instructions
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 fork.
Sauté the aromatics and mushrooms
- Heat a skillet over medium heat and add 2 tsp olive oil. Sauté the minced garlic for about 1 minute until fragrant, then add the diced mushrooms. Cook the mushrooms until golden brown, about 5–7 minutes, stirring occasionally to release and caramelize their moisture. Stir in the fresh spinach and cook just until wilted. Remove from heat.
Make 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). Season with salt and pepper to taste. Mix until the cream cheese is well incorporated and the filling is smooth.
Hollow and fill the potatoes
- Once baked, slice each sweet potato open lengthwise and scoop out some of the flesh into the bowl with the veggie-cheese mix. Fold in the scooped potato flesh so the filling becomes creamy and cohesive. Spoon the filling back into the potato skins, mounding slightly.
Top and finish baking
- Sprinkle the remaining shredded cheese over the filled potatoes. Return them to the oven and bake for another 10–15 minutes until heated through and the cheese is bubbly and slightly golden on top. Remove and let rest for a couple of minutes before serving.
