For my Spinach Mushroom Twice Baked Sweet Potato recipe I sauté spinach and mushrooms in butter and olive oil with onions, garlic, and parmesan cheese. I mix the mashed sweet potatoes with the spinach and mushrooms and place the mixture back into the sweet potato skins. Topped with Parmesan cheese the sweet potatoes are and then twice-baked until the cheese forms a crispy crust.
Twice Baked Sweet Potatoes
My Twice Baked Sweet Potato recipe is a super healthy vegetarian meal or side dish. The combination of spinach, sweet potatoes, and mushrooms 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 Heavenly, however, for a vegan option, there are great vegan cheeses available. But don’t skimp on the good fat in these twice-baked sweet potatoes. Many vitamins and minerals are fat-soluble so don’t skimp on the good fats. Your body uses fat molecules as a vehicle to carry the nutrition to your cells in your body.
Three Super Foods!
- Sweet Potatoes: Are low in fat and cholesterol, high in fiber, Vitamins A, B6, and C, potassium, and manganese. Mmmm, manganese!
- Spinach: Popeye wasn’t kidding! Not only is Spinach great for your muscles, but this dark green leafy vegetable is also loaded with tons of nutrients that are great for your bones, hair, and skin.
- Mushrooms: A great source of fiber and vitamin D, as well as important nutrients such as selenium, glutathione, and ergothioneine.
Here is my favorite Twice Baked Sweet Potato Recipe:
Spinach Mushroom Twice Baked Sweet Potato
- 3 Sweet Potatoes
- 8 Ounces Cremini Mushrooms Sliced
- 5 Ounces Baby Spinach
- 1/2 Cup White Onion Diced
- 1 Teaspoon Garlic Crushed and chopped
- 1 Teaspoon Salt
- 1/2 Teaspoon Black Pepper
- 2 Tablespoons Unsalted Butter
- 1 Tablespoon Olive oil
- 1/2 Cup Grated Parmesan Cheese
- Flat-Leaf Parsley
- 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. (Microwaved baked sweet potatoes work just as well.)
- 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