Mushroom-Stuffed Sweet Potatoes

Staff
The perfect side dish for Thanksgiving dinner or any holiday gathering, these mushroom-stuffed sweet potatoes deliver a savory combination of cream cheese, spinach, button mushrooms, and spices that are topped with cream and bits of fried bacon for a velvety and crunchy texture everyone will love!
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Ingredients
6
Portions
  • 3 sweet potatoes
  • 2 tablespoons olive oil
  • some salt
  • 1 cup cream cheese
  • 1 tablespoon butter
  • 1/2 cups red onion, finely chopped
  • 2 cups button mushrooms, sliced
  • 2 cups spinach, chopped
  • 1 teaspoon thyme
  • 1/2 teaspoons garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoons pepper
  • 1/2 cups sour cream, for garnish
  • 1/2 cups bacon, finely chopped and fried
Preparation
20 mins
30 mins
Easy
  • Preheat oven to 392 °F.
  • Place sweet potatoes on aluminum foil, add olive oil and salt. Wrap sweet potatoes and place in a baking sheet. Bake for about 40 minutes or until soft. Cool.
  • Cut sweet potatoes in half and remove pulp using a spoon. In a bowl, mix sweet potato pulp and cream cheese until completely incorporated. Set aside.
  • In a skillet melt butter. Add red onion, mushrooms, spinach, thyme, garlic powder, salt, and pepper. Cook for 5 minutes.
  • Stuff sweet potatoes with cream cheese mixture and top with mushroom mixture. Garnish mushroom-stuffed sweet potatoes with sour cream and fried bacon.

Nutritional information

* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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