Name: Creamy Mushroom and Spinach Stuffed Sweet Potatoes Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: Vegetarian
Ingredients: 2 small sweet potatoes; 1 small onion, diced; 200g mushrooms, sliced; 2 garlic cloves, crushed; 60g spinach; 1 heaped tbsp tahini; 1 tsp nutritional yeast; Salt and pepper, to taste; Juice of ½ a small lemon; Pinch of cayenne pepper (optional)

Description

This Creamy Mushroom and Spinach Stuffed Sweet Potatoes recipe offers a delicious, nutritious, and easy-to-make vegetarian meal. Baked sweet potatoes are filled with a savory mixture of sautéed mushrooms, spinach, tahini, and nutritional yeast, finished with a hint of lemon and optional cayenne for a subtle kick. Perfect for a wholesome lunch or dinner, this dish combines creamy textures and earthy flavors in a vibrant, healthy package.

Ingredients

Scale

Sweet Potatoes

2 small sweet potatoes

Filling

1 small onion, diced
200g mushrooms, sliced
2 garlic cloves, crushed
60g spinach
1 heaped tbsp tahini
1 tsp nutritional yeast
Salt and pepper, to taste
Juice of ½ a small lemon
Pinch of cayenne pepper (optional)

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Instructions

Bake the Sweet Potatoes: Preheat your oven to 180°C (fan). Line a baking tray with baking paper. Wash the sweet potatoes thoroughly and pierce them several times with a knife to allow steam to escape during baking. Place them on the tray and bake for about 40 minutes, or until they are soft and easily pierced with a fork.
Prepare the Filling: When the sweet potatoes have about 10 minutes left to bake, heat a small amount of water or olive oil in a frypan over medium heat. Add the diced onion, sliced mushrooms, and crushed garlic. Sauté until the mushrooms release their juices and turn golden brown. Then, stir in the spinach, tahini, nutritional yeast, salt, and pepper. Cook this mixture until the spinach wilts and the mixture becomes creamy. Add lemon juice and a pinch of cayenne pepper if using, stirring well to combine.
Assemble the Dish: Remove the sweet potatoes from the oven and let them cool slightly so they are easier to handle. Slice each sweet potato lengthwise and use a fork to fluff up the inside, creating space for the filling. Spoon the creamy mushroom and spinach mixture generously into the sweet potatoes, filling them thoroughly. Serve warm and enjoy!

Notes

You can substitute tahini with cashew cream or a nut butter of your choice for a different flavor.
If you prefer a vegan version, ensure the nutritional yeast is vegan-certified.
For extra protein, add cooked lentils or chickpeas to the filling.
The cayenne pepper is optional but adds a nice touch of heat to balance the creaminess.
Leftover filling can be served with rice or pasta, or used as a dip.