# Ingredient list:
→ Sweet Potatoes
01 - 2 medium sweet potatoes (about 10-11 oz each)
→ Vegetable Filling
02 - 2 teaspoons 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 freshly ground black pepper to taste
# How to Make It:
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 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. Add diced mushrooms and cook, stirring occasionally, until golden brown and liquid has evaporated, about 5-7 minutes.
03 - Stir fresh spinach into the mushroom mixture and cook until wilted, about 1-2 minutes. Remove from heat and set aside.
04 - In a mixing bowl, combine sautéed vegetables, cream cheese, and half of the shredded cheese. Season with salt and pepper to taste. Mix until well incorporated.
05 - Once sweet potatoes are cooked, let cool slightly. Slice open lengthwise and gently scoop out most of the flesh, leaving skins intact. Mash scooped potato and fold into the vegetable-cheese filling.
06 - Fill sweet potato skins with the creamy mushroom-spinach mixture. Sprinkle tops evenly with remaining shredded cheese.
07 - Return stuffed potatoes to oven and bake for 10-15 minutes until heated through and cheese is bubbly and golden. Serve hot.
