A warm, comforting main dish featuring a baked sweet potato stuffed with sautéed mushrooms, spinach, and a hint of garlic, perfect for a nutritious and satisfying meal.
1. Preheat the oven to 200°C (400°F). 2. Wash the sweet potato and prick it with a fork a few times. 3. Bake the sweet potato directly on the oven rack for about 45 minutes until tender. 4. While the sweet potato bakes, heat olive oil in a pan over medium heat. 5. Add minced garlic and sauté for 1 minute until fragrant. 6. Add sliced mushrooms and cook for 5-7 minutes until softened and browned. 7. Add fresh spinach and cook for another 2-3 minutes until wilted. 8. Season the mushroom and spinach mixture with salt and pepper to taste. 9. Once the sweet potato is done, carefully slice it open lengthwise and fluff the inside with a fork. 10. Spoon the mushroom and spinach filling into the sweet potato. 11. If using, sprinkle grated cheese on top and place under a broiler for 2-3 minutes until melted and golden. 12. Serve warm and enjoy.
1 medium sweet potato 100g mushrooms, sliced 1 cup fresh spinach 1 clove garlic, minced 1 tbsp olive oil Salt and pepper to taste Optional: 2 tbsp grated cheese
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