Creamy Mushroom and Spinach Stuffed Sweet Potatoes

Why You’ll Love This Recipe

You’ll love this recipe because it’s simple yet satisfying, with a creamy texture and a wonderful balance of earthy mushrooms, fresh spinach, and the natural sweetness of baked sweet potatoes. It’s also vegan-friendly, packed with plant-based protein, and easy to prepare, making it ideal for a nutritious breakfast, lunch, or light dinner. Plus, it’s gluten-free and dairy-free, catering to a variety of dietary preferences.

Ingredients

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

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Step 1: Bake the Sweet Potatoes
Preheat the oven to 180°C (fan) and line a baking tray with baking paper. Wash the sweet potatoes thoroughly and pierce them a few times with a knife. Place on the tray and bake for 40 minutes or until tender and soft.

Step 2: Prepare the Filling
Heat a dash of water or olive oil in a frypan over medium heat. Add the diced onion, sliced mushrooms, and crushed garlic. Sauté for 5-7 minutes until mushrooms release juices and turn slightly brown. Stir in the spinach, tahini, nutritional yeast, salt, and pepper. Cook for 3-4 minutes until spinach wilts and mixture becomes creamy. Add lemon juice and cayenne pepper if using. Stir well.

Step 3: Assemble the Dish
Remove the sweet potatoes from the oven and let cool slightly. Slice lengthwise and fluff the inside with a fork. Spoon the creamy mushroom and spinach mixture into each sweet potato.

Step 4: Serve
Serve warm for a hearty breakfast, lunch, or light dinner.

Servings and Timing

Serves: 2
Preparation time: 10 minutes
Cooking time: 40 minutes
Total time: 50 minutes

Variations

• Add cooked quinoa or chickpeas to the filling for extra protein and texture.

• Swap spinach for kale or Swiss chard for a different leafy green.

• Use sunflower seed butter instead of tahini for a nuttier flavor.

• Sprinkle some vegan cheese on top before baking for a melted finish.

• Add fresh herbs like parsley or thyme to brighten the filling.

Storage/Reheating

Store leftover stuffed sweet potatoes in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 180°C for 10-15 minutes or microwave until heated through. The filling can be reheated separately in a pan over low heat if preferred.

FAQs

Can I use regular potatoes instead of sweet potatoes?

Yes, you can substitute regular potatoes, but the flavor and sweetness will differ. Baking times may also vary.

Is this recipe vegan and gluten-free?

Yes, this recipe is naturally vegan and gluten-free.

Can I prepare the filling in advance?

Absolutely! The filling can be made a day ahead and refrigerated until ready to stuff the potatoes.

What can I use instead of tahini?

You can substitute tahini with almond butter, sunflower seed butter, or even a little olive oil for creaminess.

How do I know when sweet potatoes are done baking?

They should be soft and tender when pierced with a fork or knife.

Can I add cheese to this recipe?

Yes, adding vegan cheese or regular cheese is an option if you’re not vegan.

Is nutritional yeast necessary?

Nutritional yeast adds a cheesy, umami flavor but can be omitted or replaced with grated vegan cheese.

Can I freeze stuffed sweet potatoes?

It’s best to freeze the filling separately. Sweet potatoes can become watery when frozen and reheated.

How spicy is the cayenne pepper?

Just a pinch adds a mild heat. You can adjust or omit according to your spice preference.

Can I add other vegetables to the filling?

Yes, bell peppers, zucchini, or carrots can be added for extra texture and nutrition.

Conclusion

Creamy Mushroom and Spinach Stuffed Sweet Potatoes are a delicious, nutritious, and versatile meal option that’s easy to prepare and packed with flavor. Whether you’re looking for a satisfying vegan meal or just want to try a comforting new dish, this recipe is sure to become a favorite in your kitchen.