Irresistible Creamy Mushroom Stuffed Sweet Potatoes Recipe
This Irresistible Creamy Mushroom Stuffed Sweet Potatoes Recipe combines tender baked sweet potatoes with a rich, creamy mushroom filling for a comforting, nutritious meal. Easy to prepare with wholesome ingredients, it offers a perfect balance of savory and sweet flavors, ideal for any meal of the day. The recipe is naturally gluten-free, customizable, and perfect for cozy lunches, dinners, or brunches.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 2 servings 1x
- Category: Appetizers
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
Sweet Potatoes
- 2 medium-sized sweet potatoes
Mushroom Filling
- 8 oz cremini or button mushrooms, finely chopped
- 1 small shallot or ½ small onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil or butter
- ¼ cup Greek yogurt or cream cheese
- 1 teaspoon fresh thyme leaves
- Salt and pepper, to taste
Garnishes and Optional Additions
- Chopped fresh parsley or chives
- Optional: red pepper flakes or diced jalapeños for spice
- Optional: grated Gruyère, goat cheese, or Parmesan cheese
Instructions
- Bake the Sweet Potatoes: Preheat your oven to 400°F (200°C). Wash and pierce the sweet potatoes several times with a fork, then place them on a baking sheet. Bake for 45-60 minutes, or until tender when pierced with a fork. This soft base is essential for a perfect creamy filling.
- Prepare the Mushroom Filling: While the sweet potatoes bake, heat olive oil or butter in a skillet over medium heat. Add finely chopped shallots or onions and sauté until translucent. Add minced garlic and mushrooms, cooking until the mushrooms release their moisture and become golden brown.
- Make It Creamy: Lower the heat and stir in Greek yogurt or cream cheese, mixing well until smooth and creamy. Season with salt, pepper, and fresh thyme to taste. The creamy mushroom mixture should be thick but spreadable.
- Assemble the Stuffed Potatoes: Once the sweet potatoes are cool enough to handle, slice them open lengthwise. Gently fluff the insides with a fork and scoop out a portion into the mushroom mixture to combine. Then stuff the creamy mushroom mixture back into the potato skins, piling it high for maximum flavor.
- Final Touch and Serve: Optional: Sprinkle chopped parsley over the top before serving for a fresh, vibrant finish. Serve warm and enjoy the perfect marriage of creamy, sweet, and savory flavors.
Notes
- Choose uniform sweet potatoes for even cooking.
- Don’t overcrowd the pan when sautéing mushrooms to allow them to brown properly.
- Adjust creaminess by adding more yogurt or cream cheese gradually.
- Taste and season the mushroom filling carefully for balanced flavors.
- Mix some of the baked potato flesh into the filling for extra creaminess and to reduce waste.
Nutrition
- Serving Size: 1 stuffed sweet potato
- Calories: 350 kcal
- Sugar: 7 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 6 g
- Protein: 8 g
- Cholesterol: 20 mg
Keywords: sweet potatoes, stuffed potatoes, creamy mushroom filling, vegetarian, gluten free, comfort food, easy recipe