These irresistible creamy mushroom stuffed sweet potatoes are cozy, satisfying, and packed with deep savory flavor. Tender roasted sweet potatoes are filled with a rich, garlicky mushroom cream sauce that feels indulgent but still wholesome. If you love comforting vegetarian dinners that don’t feel boring, this recipe belongs in your rotation, right next to classics like loaded baked sweet potatoes .
The natural sweetness of the potatoes balances perfectly with earthy mushrooms, cream, and herbs. It’s an easy weeknight meal, a meatless main, or a standout side dish for fall and winter dinners.
Why You’ll Love It
- Comfort food vibes: Creamy, warm, and deeply satisfying.
- Simple ingredients: No fancy tools or hard-to-find items.
- Vegetarian-friendly: Filling enough to be a main dish.
- Great for meal prep: Reheats beautifully for leftovers.
Ingredients
- 4 medium sweet potatoes, scrubbed and dried
- 2 tbsp olive oil, divided
- 12 oz mushrooms, sliced (cremini, button, or oyster)
- 3 cloves garlic, minced
- 1 small shallot, finely chopped
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1/2 tsp salt, plus more to taste
- 1/4 tsp black pepper
- 1/2 tsp dried thyme or Italian seasoning
- Optional garnish: fresh parsley or chives
Instructions
- Roast the sweet potatoes: Preheat the oven to 400°F. Pierce each sweet potato several times with a fork. Rub lightly with 1 tbsp olive oil and place directly on the oven rack or a lined baking sheet. Roast for 45 to 55 minutes, until very tender.
- Sauté the mushrooms: While the potatoes roast, heat the remaining 1 tbsp olive oil in a large skillet over medium heat. Add the mushrooms in a single layer and cook undisturbed for 4 to 5 minutes to develop color.
- Add aromatics: Stir in the shallot and garlic. Cook for 1 to 2 minutes until fragrant and softened.
- Make it creamy: Lower the heat and pour in the heavy cream. Stir in the Parmesan, salt, pepper, and thyme. Simmer gently for 3 to 5 minutes until thickened.
- Stuff and serve: Slice the roasted sweet potatoes lengthwise and gently mash the insides with a fork. Spoon the creamy mushroom mixture generously over each potato. Garnish and serve warm.
Tips & Variations
- Extra mushroom flavor: Try oyster mushrooms for a meatier texture. This pairs well with techniques from the best way to cook oyster mushrooms guide.
- Add protein: Stir in cooked lentils or white beans for a heartier filling.
- Cheese swap: Gruyère or Asiago work beautifully in place of Parmesan.
Substitutions
- Dairy-free: Use full-fat coconut milk and nutritional yeast instead of cream and cheese.
- Oil-free: Sauté mushrooms with a splash of vegetable broth instead of olive oil.
- Herbs: Fresh rosemary or sage adds a cozy seasonal twist.
Serving Suggestions
Serve these creamy mushroom stuffed sweet potatoes with a crisp green salad or roasted vegetables. They also pair nicely with lighter mains like garlic butter mushrooms or as a vegetarian alternative alongside a holiday spread inspired by classic sweet potato casseroles .
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or in a 350°F oven until warmed through. Add a splash of cream if the filling thickens too much.
FAQs
Can I make this ahead of time?
Yes. Roast the sweet potatoes and prepare the mushroom filling up to 2 days in advance. Store separately and assemble before reheating.
Are these gluten-free?
Yes, this recipe is naturally gluten-free as written.
Can I use white potatoes instead?
You can, but the sweet potatoes add a contrast that makes the creamy mushroom filling stand out.
More to Try
- Creamy Garlic Parmesan Mashed Sweet Potatoes
- Sweet Potato Chickpea Bowl
- Garlic Cauliflower Mushroom Skillet
Conclusion
These irresistible creamy mushroom stuffed sweet potatoes are proof that simple ingredients can create big comfort. Whether you’re cooking meatless for the night or looking for a cozy side dish, this recipe delivers rich flavor, creamy texture, and serious satisfaction.
Print
Irresistible Creamy Mushroom Stuffed Sweet Potatoes
- Total Time: 1 hour 5 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
These creamy mushroom stuffed sweet potatoes are cozy, satisfying, and full of savory flavor. Sweet potatoes are filled with a garlicky mushroom cream sauce that’s indulgent yet wholesome — the perfect vegetarian dinner or standout side.
Ingredients
- 4 medium sweet potatoes, scrubbed and dried
- 2 tbsp olive oil, divided
- 12 oz mushrooms, sliced (cremini, button, or oyster)
- 3 cloves garlic, minced
- 1 small shallot, finely chopped
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1/2 tsp salt, plus more to taste
- 1/4 tsp black pepper
- 1/2 tsp dried thyme or Italian seasoning
- Optional garnish: fresh parsley or chives
Instructions
- Preheat the oven to 400°F. Pierce sweet potatoes several times with a fork, rub with 1 tbsp olive oil, and place on a baking sheet. Roast for 45–55 minutes until very tender.
- While the potatoes roast, heat 1 tbsp olive oil in a skillet over medium heat. Add mushrooms in a single layer and cook undisturbed for 4–5 minutes until browned.
- Add the shallot and garlic. Cook for 1–2 minutes until fragrant and soft.
- Reduce heat to low. Pour in the cream and stir in Parmesan, salt, pepper, and thyme. Simmer 3–5 minutes until thickened.
- Slice roasted sweet potatoes lengthwise and gently mash the insides. Spoon creamy mushroom mixture on top. Garnish and serve warm.
Notes
To make this dairy-free, substitute full-fat coconut milk and nutritional yeast. Add cooked lentils for extra protein or swap Parmesan for Gruyère or Asiago for a twist.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 stuffed sweet potato
- Calories: 320
- Sugar: 7g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 30mg
Keywords: stuffed sweet potatoes, mushroom cream sauce, vegetarian comfort food