Ingredients
Scale
- 4 Sweet potatoes
- 1 cup Mushrooms, chopped
- 2 cups Spinach
- 2 tablespoons Olive oil
- 3 cloves Garlic, minced
- 1 Onion, chopped
- Salt, to taste
- Pepper, to taste
- Cheese (optional), for topping
Instructions
- Preheat your oven to 400°F (200°C).
- Wash and poke holes in the sweet potatoes, then bake them for about 45 minutes or until tender.
- In a pan, heat olive oil and sauté chopped onions and garlic until translucent.
- Add chopped mushrooms and cook until they release moisture.
- Stir in spinach and cook until wilted.
- Season with salt and pepper.
- Once the sweet potatoes are done, slice them in half and scoop out some of the flesh.
- Mix the scooped potato with the mushroom-spinach mixture.
- Fill the sweet potato halves with the mixture, top with cheese if desired, and return to the oven for 10-15 minutes.
- Serve warm and enjoy!
Notes
To enhance flavor, add nuts or seeds for extra crunch. Consider using different veggies or spices for variations.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegetarian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 300mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 10mg