For my Spinach Mushroom Twice Baked Sweet Potato recipe I combine spinach and mushrooms that have been sautéed in butter and olive oil with onions, garlic, and parmesan cheese. Combine this with the piping hot mashed sweet potatoes, I place the mixture back into the sweet potato skins, top it with additional Parmesan cheese and re-bake them until the cheese on top forms a crispy crust.
A super healthy vegetarian recipe, with the combination of spinach, sweet potatoes, and mushrooms My Spinach Mushroom Twice Baked Sweet Potato recipe is loaded with vitamins, minerals, fiber, good carbs, and anti-oxidants, and most importantly, it’s not loaded with sugar! The flavors of Parmesan cheese and sweet potatoes are a match made in Heaven, and there are vegan options available to make this recipe even more healthy. But don’t skimp on the good fat in this recipe, many vitamins and minerals are fat-soluble and use the fat molecule as a vehicle to carry the nutrition to your cells for your body to use.
Here is my Spinach Mushroom Twice Baked Sweet Potato Recipe:
- 3 Medium Sweet Potatoes
- 8 Ounces Sliced Mushrooms
- 5 Ounces Fresh Spinach
- ½ Cup Diced Onion
- 1 Teaspoon Crushed and Chopped Garlic
- 1 Teaspoon Salt
- 1 Teaspoon Black Pepper
- 2 Tablespoons Unsalted Butter (or Olive Oil)
- 1 Tablespoon Olive Oil
- ½ Cup Grated Parmesan Cheese
- Italian Flat-leaf Parsley as a garnish
-Preheat oven to 350F
-Wash and scrub the sweet potatoes, pierce the skin several times with a fork, bake for approximately 1-hour until they can be easily pierced with a knife. Remove from the oven and let cool slightly while you sauté the mushrooms.
-Heat a covered skillet over medium-high heat, and olive oil and butter, add mushrooms, salt, and pepper, stir frequently
-After 5 minutes, add the onions and garlic, continue until the mushrooms are brown and the onions are soft
-Turn off the heat and add the spinach on top, cover and let the spinach gently steam
-The sweet potatoes should be cool enough to handle, cut each potato in half lengthwise, using a spoon, gently scoop the flesh out of the potato, careful not to damage the skin
-Add half of the parmesan cheese to the sweet potato flesh and give it a rough mash, add the mixture to the spinach mushroom mixture and combine well
-Gently spoon the spinach mushroom mixture into the sweet potato skins and line them up on a sheet tray, sprinkle the remaining Parmesan cheese on top and return to the oven
-Bake for approximately 15 minutes, until the topping is just turning brown and crispy
-Garnish with fresh chopped parsley as garnish