# What You'll Need:
→ Sweet Potatoes
01 - 2 medium sweet potatoes (about 10-11 ounces each)
→ Vegetable Filling
02 - 2 teaspoons olive oil
03 - 2 cloves garlic, minced
04 - 1 cup diced button or cremini mushrooms (about 5 ounces)
05 - 1 cup fresh spinach (about 1 ounce)
→ Creamy Mixture
06 - 4 ounces cream cheese, softened
07 - 1 cup shredded mozzarella or cheddar cheese (about 3.5 ounces)
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.
03 - Add diced mushrooms to the skillet and cook, stirring occasionally, until golden brown and liquid has evaporated, about 5–7 minutes.
04 - Stir in fresh spinach and cook until just wilted, about 1–2 minutes. Remove from heat.
05 - In a mixing bowl, combine sautéed vegetables, softened cream cheese, and half of the shredded cheese. Season generously with salt and pepper.
06 - Once sweet potatoes are done, let cool slightly. Slice open lengthwise and gently scoop out some flesh, leaving enough to keep skins intact. Mash scooped potato and mix into the vegetable-cheese filling.
07 - Fill sweet potato skins with the creamy mushroom-spinach mixture. Sprinkle tops with remaining shredded cheese.
08 - Return stuffed potatoes to the oven and bake for 10–15 minutes until heated through and cheese is bubbly and golden.
09 - Serve hot, garnished with fresh herbs if desired.
