Description
Creamy Mushroom and Spinach Stuffed Sweet Potatoes are a cozy, satisfying dish perfect for weeknight dinners, holiday sides, or nourishing plant-based meals. I love making it with baby bella mushrooms, fresh spinach, and gently roasted sweet potatoes. It’s a simple recipe that combines creamy texture, earthy flavor, and comforting warmth. Sometimes called “stuffed yams” or “vegan stuffed sweet potatoes,” this version features a lightly stabilized oat cream sauce that holds up well. I’ve tested this with both plant-based cream and traditional heavy cream, and both work beautifully. Among other vegetarian dinner options, this one stands out for its rich flavor, balanced textures, and beautiful presentation.
Ingredients
2 medium sweet potatoes
1 tablespoon olive oil
2 cups baby bella mushrooms, sliced
2 cloves garlic, minced
4 cups fresh spinach
1/2 cup oat milk or heavy cream
1 teaspoon flour (optional, for thickening)
Salt, to taste
Black pepper, to taste
Fresh herbs (optional, for garnish)
Instructions
1. Preheat your oven to 400°F (200°C).
2. Scrub sweet potatoes and pierce each once with a fork.
3. Place sweet potatoes directly on oven rack with a tray underneath to catch drips.
4. Roast for 45-60 minutes, until tender when squeezed.
5. Meanwhile, heat olive oil in a skillet over medium heat.
6. Add mushrooms and cook without crowding, stirring occasionally until browned.
7. Add minced garlic and stir for 1 minute until fragrant.
8. Toss in spinach a handful at a time, allowing each to wilt before adding more.
9. Stir in oat milk or cream and sprinkle in flour if using.
10. Cook for 2-3 minutes until the sauce thickens slightly.
11. Season with salt and pepper to taste.
12. Remove sweet potatoes from oven, slice open, and gently fluff the inside.
13. Spoon the creamy mushroom-spinach mixture into the center of each potato.
14. Garnish with cracked pepper or fresh herbs if desired.
15. Serve warm and enjoy.
Notes
For extra richness, use heavy cream instead of oat milk.
Don’t overcrowd mushrooms in the pan—they need space to brown.
Warming the knife before slicing sweet potatoes gives a clean, smooth cut.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Roasting and Sauteing
- Cuisine: Vegetarian, Plant-Based
Nutrition
- Serving Size: 1 stuffed sweet potato
- Calories: 340
- Sugar: 9g
- Sodium: 220mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 7g
- Protein: 6g
- Cholesterol: 5mg
Keywords: creamy mushroom sweet potatoes, vegetarian stuffed potatoes, plant-based dinner