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When it comes to comfort food, few dishes can compete with the heartwarming appeal of baked sweet potatoes. Packed with nutrients and naturally sweet, they are a versatile base for a multitude of fillings. Among the various creative ways to enjoy sweet potatoes, Creamy Spinach Stuffed Sweet Potatoes stand out as a particularly enticing choice. This recipe combines the earthy sweetness of roasted sweet potatoes with a rich and creamy spinach filling, creating a delightful meal that is both satisfying and nutritious.

Creamy Spinach Stuffed Sweet Potatoes

Discover the delicious world of Creamy Spinach Stuffed Sweet Potatoes, a perfect blend of comfort and nutrition. These baked sweet potatoes are filled with a rich, creamy mixture of sautéed spinach and a medley of cheeses, offering a satisfying meal ideal for family dinners or meal prepping. Packed with vitamins and antioxidants, this dish not only tastes amazing but also supports your health goals. Elevate your dinner with this visually stunning and flavorful recipe.
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Ingredients
  

4 medium sweet potatoes

2 cups fresh spinach, roughly chopped

1 cup ricotta cheese

1/2 cup cream cheese, softened to room temperature

1/2 cup shredded mozzarella cheese, divided

2 cloves garlic, minced

1/4 teaspoon ground nutmeg

Salt and pepper, to taste

1 tablespoon olive oil

2 tablespoons grated Parmesan cheese

Fresh parsley, chopped (for garnish, optional)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 400°F (200°C).

    Bake Sweet Potatoes: Rinse the sweet potatoes thoroughly under cold water. Use a fork to poke several holes in each potato to allow steam to escape. Arrange them on a baking sheet and bake in the preheated oven for 45 to 50 minutes, or until they are soft and easily pierced with a fork.

      Sauté Spinach: While the sweet potatoes are baking, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, taking care not to burn it. Next, add the chopped spinach and cook for about 3-4 minutes, stirring until wilted. Season the mixture with salt, pepper, and ground nutmeg.

        Prepare Creamy Mixture: In a medium mixing bowl, combine the sautéed spinach with the ricotta cheese, softened cream cheese, and half of the shredded mozzarella cheese (1/4 cup). Mix these ingredients together until you have a smooth and creamy filling. Taste and adjust the seasoning with additional salt and pepper if necessary.

          Stuff Sweet Potatoes: Once the sweet potatoes are finished baking, remove them from the oven and let them cool for a few minutes. Carefully cut a slit down the center of each sweet potato lengthwise and gently scoop out some of the flesh, creating enough space for your filling while keeping the skins intact. Mix the scooped-out sweet potato flesh into the creamy spinach mixture to ensure every bite is flavorful.

            Fill Potatoes: Using a spoon, generously fill each sweet potato skin with the creamy spinach mixture, making sure to distribute it evenly among all four potatoes. Top each filled potato with the remaining shredded mozzarella cheese and a sprinkle of grated Parmesan cheese for added flavor.

              Bake Again: Place the stuffed sweet potatoes back in the oven and bake for another 15 to 20 minutes, or until the cheeses are melted, bubbly, and starting to turn golden brown.

                Serve & Garnish: Once baked, remove the sweet potatoes from the oven. If desired, garnish with freshly chopped parsley for a pop of color and freshness. Serve warm and enjoy the comforting goodness of this dish!

                  Prep Time, Total Time, Servings:

                    15 minutes | 1 hour 10 minutes | 4 servings