Stuffed Sweet Potatoes with Beef, Mushrooms, and Spinach
A delicious and filling dish made with sweet potatoes stuffed with beef, mushrooms, and spinach, perfect for a family dinner or cozy meal with friends.
Ingredients
Sweet Potatoes
- 4 pieces Medium to large sweet potatoes Choose firm sweet potatoes without soft spots.
Filling
- 1 pound Lean ground beef Can substitute with lentils or black beans for a vegetarian option.
- 8 ounces Fresh champignons (or cremini or portobello mushrooms) Chopped.
- 2 cups Fresh spinach (or frozen spinach, thawed and drained) Can be mixed with other vegetables.
- 1 medium Yellow or white onion Diced.
- 2 cloves Fresh garlic cloves Minced.
- 1 cup Grated cheese (such as cheddar or mozzarella, or nutritional yeast for a non-dairy option) For topping.
- to taste Salt
- to taste Pepper
- 1 teaspoon Paprika
- 1/4 teaspoon Nutmeg
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- Wash the sweet potatoes thoroughly and pierce each potato several times with a fork.
- Place sweet potatoes on a baking tray and bake for 45-60 minutes, or until tender.
Filling
- While the sweet potatoes are baking, heat a skillet over medium heat.
- Add a splash of olive oil, then sauté diced onions and minced garlic until fragrant and translucent, about 3-5 minutes.
- Increase heat to medium-high, add the ground beef, and cook until browned, about 5-7 minutes.
- Stir in chopped mushrooms and cook until softened, around 4-5 minutes.
- Incorporate fresh spinach, stirring until wilted. Season with salt, pepper, paprika, and nutmeg, cooking for another couple of minutes.
Assembly
- Once the sweet potatoes are cooked, remove from the oven and allow to cool slightly.
- Cut them in half lengthwise and scoop out some flesh to create a cavity.
- Mix the scooped-out flesh with the beef filling and half of the cheese.
- Spoon the mixture back into the sweet potato halves.
Baking
- Sprinkle the remaining cheese over the stuffed sweet potatoes.
- Return them to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Serving
- Remove from the oven and let cool for a few minutes.
- Serve warm, optionally drizzled with hot sauce or sour cream.
Notes
Let cool completely before storing in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving. Customize the filling with additional vegetables or spices as desired.