Creamy Garlic Mushroom & Spinach Stuffed Sweet Potatoes
Creamy Garlic Mushroom & Spinach Stuffed Sweet Potatoes
Caramelized sweet potatoes are the base; a fast skillet sauce of browned mushrooms, garlic, and cream turns it into dinner. Spinach wilts right into the pan so every bite hits sweet–savory and silky.
Why this recipe works
Hard roast, soft centers. Baking cut side down steams the potato flesh while the sugars on the pan caramelize.
Brown the mushrooms first. Color builds savory depth so the cream tastes complex, not flat.
Quick roux. A tiny bit of flour sets the sauce so it clings to the spinach and sits tall on the potatoes.
Ingredients (cups & tablespoons where possible)
Roasted potatoes
- 2large sweet potatoes (10–12 oz each)
- 1 tbspolive oil
- 1/2 tspkosher salt
Creamy mushroom–spinach
- 2 tbspbutter
- 1 tbspolive oil
- 4 cupssliced cremini mushrooms (about 12 oz)
- 1small shallot, minced (or 2 tbsp onion)
- 2garlic cloves, finely minced
- 1 tbspall-purpose flour
- 1/2 cupvegetable broth
- 1/2 cupheavy cream (or half-and-half)
- 3/4 tspkosher salt + 1/2 tsp pepper; pinch nutmeg
- 5–6 cupsbaby spinach (about 5 oz)
- 1 tspDijon mustard
- 1 tsplemon juice
- 1/4 cupfinely grated Parmesan, optional
Recipe
- Roast: Heat oven to 425°F. Halve potatoes lengthwise, rub with oil and salt. Place cut side down on a lined sheet; roast 35–45 minutes until very tender and edges caramelize.
- Brown mushrooms: In a large skillet, melt butter with oil over medium-high. Add mushrooms in an even layer; cook 6–8 minutes, stirring just once, until deeply browned.
- Aromatics: Add shallot; cook 1 minute. Stir in garlic; cook 30 seconds.
- Sauce: Sprinkle flour; stir 30 seconds. Stream in broth, then cream, stirring. Simmer 2–3 minutes until glossy and slightly thick. Season with salt, pepper, nutmeg.
- Spinach & finish: Add spinach; toss to wilt 1–2 minutes. Stir in Dijon and lemon. Off heat fold in Parmesan if using.
- Build: Flip potatoes, lightly mash centers with a fork, and spoon the creamy mushroom–spinach over each half. Serve hot with parsley.
Sauce should coat a spoon and cling to greens; if too thick, loosen with 1–2 tbsp broth.
Visual cues & doneness
Potatoes
Skin blistered; edges browned; a knife slides through without resistance.
Mushrooms
Well-browned before liquids; pale mushrooms = watery sauce.
Sauce
Glossy, pourable but not runny; it should sit in mounds on the potatoes.
Pan-sauce logic (why the order matters)
Brown first for flavor, flour next so it toasts, then liquid to build body. Finish with acid (lemon/Dijon) to wake up the cream.
Common mistakes (and quick fixes)
- Watery filling: Mushrooms weren’t browned. Keep cooking to reduce, or whisk in 1–2 tsp flour with 2 tbsp cream and simmer 1 minute.
- Too thick: Whisk in warm broth 1 tbsp at a time.
- Bland: Add 1/4 tsp salt and a squeeze of lemon; finish with Parmesan.
Substitutions & variations
Greek yogurt finish
- Use 1/3 cup half-and-half + 3 tbsp Greek yogurt off heat.
Coconut cream
- Swap butter for olive oil; use 1/2 cup canned coconut milk.
Chicken or beans
- Fold in 1 cup shredded rotisserie chicken or 1 cup white beans.
Any swap may change thickness; adjust with broth or a touch more flour.
Serving ideas
- Finish with parsley and cracked pepper.
- Add a drizzle of chili crisp for heat.
- Serve with a green salad or roasted broccoli.
Batching & make-ahead
Roast ahead
Roast potatoes up to 2 days in advance; reheat cut side down at 400°F for 10–12 minutes.
Hold sauce
Make filling up to 1 day ahead; rewarm gently with a splash of broth.
Serve fast
Keep potatoes hot while finishing the pan sauce so everything hits the plate steaming.
Equipment notes
- Heavy skillet: Stainless or cast iron browns mushrooms best.
- Sheet pan + parchment: Prevents sticking and speeds cleanup.
Nutrition (estimated)
| Nutrient | Amount |
|---|---|
| Calories | ~420 kcal |
| Total Fat | 22 g |
| Saturated Fat | 11 g |
| Carbohydrates | 48 g |
| Fiber | 7 g |
| Protein | 9 g |
| Sodium | ~520 mg |
| Serving Size | 1 stuffed half |
Numbers will vary by potato size and cream choice. Use as a guide.
Storage & reheating
- Fridge: 3 days in an airtight container.
- Reheat: 350°F oven 10–12 minutes, or microwave 60–90 seconds (sauce may loosen; stir).
- Freeze: Not ideal—potatoes turn watery and sauce may split.
FAQ
Can I use canned mushrooms?
Fresh only—canned won’t brown and will water down the sauce.
Swap kale for spinach?
Yes. Use 4 cups thinly sliced kale; sauté 3–4 minutes before adding liquids.
No cream?
Use half-and-half; simmer 1 extra minute to thicken.
Cook notes
- Don’t crowd the skillet. Brown mushrooms in one layer for real color.
- Season potatoes. A pinch of salt on the flesh before topping wakes up the whole dish.
- Acid matters. Lemon + Dijon keep “cream on sweet potato” from eating heavy.