# What You Need:
→ Sweet Potatoes
01 - 2 medium sweet potatoes (about 10.5 oz each)
→ Vegetable Filling
02 - 2 tsp olive oil
03 - 2 cloves garlic, minced
04 - 1 cup diced mushrooms (button or cremini, about 5 oz)
05 - 1 cup fresh spinach (about 1 oz)
→ Creamy Mixture
06 - 4 oz cream cheese, softened
07 - 1 cup shredded mozzarella or cheddar cheese (about 3.5 oz)
08 - Salt and black pepper, to taste
# How-To:
01 - Preheat oven to 400°F. Wash sweet potatoes thoroughly and pierce each several times with a fork. Place directly on oven rack and bake for 45–60 minutes, or until tender when pierced with a knife.
02 - While potatoes bake, heat olive oil in a skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
03 - Add diced mushrooms to the skillet. Cook, stirring occasionally, until golden brown and liquid has evaporated, about 5–7 minutes.
04 - Stir in fresh spinach and cook until wilted, about 1–2 minutes. Remove skillet from heat.
05 - In a mixing bowl, combine sautéed vegetables, softened cream cheese, and half of the shredded cheese. Season with salt and pepper to taste. Mix until well incorporated.
06 - Once sweet potatoes are done, let cool slightly. Slice open lengthwise and gently scoop out some flesh, leaving enough potato attached to skins to maintain structure. Mash scooped flesh and fold into the vegetable-cheese mixture.
07 - Fill sweet potato skins with the creamy mushroom-spinach filling. Sprinkle tops evenly with remaining shredded cheese.
08 - Return stuffed potatoes to oven and bake for 10–15 minutes, until heated through and cheese is melted and golden.
09 - Serve hot. Garnish with fresh herbs such as parsley or thyme if desired.
