Creamy Mushroom and Spinach Stuffed Sweet Potatoes

Why You Need This Recipe in Your Life

Let’s be real—who doesn’t love a yummy meal that’s not only packed with flavor but also looks stunning on your plate? Creamy Mushroom and Spinach Stuffed Sweet Potatoes fit that bill perfectly! They offer a combo of sweet and savory that’s downright irresistible. Plus, they’re super easy to whip up!

But wait, there’s more! These bad boys are loaded with nutrients, making you feel all good and healthy, like you just hit a home run at the salad bar. 🥗 The earthy mushrooms and refreshing spinach double down on that “I’m eating my greens” satisfaction. And can we talk about that creaminess? Yes, please!

How to Make Creamy Mushroom and Spinach Stuffed Sweet Potatoes

Okay, let’s dive into this culinary adventure! Making these beauties involves a few simple steps, but trust me, they’re totally worth it. Plus, your kitchen will smell heavenly as you get cookin’! 😋

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 for a kick)

Directions

1. Bake the Sweet Potatoes
   Preheat that oven to 400°F (200°C), and poke some holes in your sweet potatoes with a fork. Toss them on a baking sheet and bake for about 45 minutes until they’re tender. You want them to feel like they’re at a spa day.

2. Prepare the Filling
   While those potatoes are baking, heat a bit of oil in a pan over medium heat. Toss in your diced onion and let it soften. Then add the sliced mushrooms and crushed garlic. Stir until the mushrooms release their juices and start to brown. Don’t forget the spinach! Add it in last so it wilts perfectly. Mix in the tahini, nutritional yeast, lemon juice, salt, pepper, and cayenne if you’re feeling spicy.

3. Assemble the Dish
   Once the sweet potatoes are done, take them out (careful, they’re hot!). Cut them open lengthwise and fluff up the insides a bit with a fork. Stuff each potato with your creamy filling and admire your masterpiece before digging in!

How to Serve Creamy Mushroom and Spinach Stuffed Sweet Potatoes

Serve these delicious stuffed sweet potatoes hot! You could drizzle a little extra tahini on top for presentation or serve alongside a fresh salad. If you wanna impress your friends, plate them up with a sprinkle of fresh herbs. Boom, insta chef-level vibes! 👨‍🍳

How to Store Creamy Mushroom and Spinach Stuffed Sweet Potatoes

Got leftovers? Lucky you! Store any uneaten stuffed potatoes in an airtight container in the fridge. They’ll last about 3–4 days. When you’re ready to reheat, pop them in the microwave or oven. Just make sure to heat them thoroughly, so they’re warm and comfy like a hug from your favorite blanket.

Tips to Make Creamy Mushroom and Spinach Stuffed Sweet Potatoes

• Add more veggies! Toss in some chopped peppers or zucchini for additional crunch and flavor.
• Make it cheesy. If you’re not dairy-free, feel free to add some cheese on top before baking!
• Adjust the spice. Love heat? Go for more cayenne! Not a fan? Skip it altogether.

Variations

Feeling adventurous? Switch up the filling by adding sautéed leeks or even some roasted garlic. You could also swap out the spinach for kale or Swiss chard—it’s all about what you have on hand. Flexibility is the name of the game! 🥳

FAQs

1. Can I make this ahead of time?
   Absolutely! You can prep the filling and store it separately from the sweet potatoes for a day or two. Just bake the potatoes when you’re ready to feast!

2. Are these vegan?
   Yep! They’re completely plant-based, so all your vegan friends can dig in without worry.

3. What can I serve with these sweet potatoes?
   Pair them with a crisp garden salad, grilled veggies, or some quinoa for a wholesome meal.

Enjoy making and eating these tasty Creamy Mushroom and Spinach Stuffed Sweet Potatoes! You won’t regret it! 🌟

Creamy Mushroom and Spinach Stuffed Sweet Potatoes

Delicious sweet potatoes stuffed with a creamy filling of mushrooms and spinach, offering a delightful combination of flavors and nutrients.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 2 servings

Course: Main Course, Vegetarian

Cuisine: American, Vegan

Calories: 300

Ingredients Method Notes

Ingredients

  

For the stuffed sweet potatoes

• 2 small sweet potatoes Choose firm, unblemished sweet potatoes.

For the filling

• 1 small onion, diced
• 200 g mushrooms, sliced Button or cremini mushrooms work well.
• 2 cloves garlic, crushed
• 60 g spinach Fresh spinach recommended.
• 1 heaped tbsp tahini Adds creaminess to the filling.
• 1 tsp nutritional yeast Gives a cheesy flavor.
• Salt and pepper, to taste
• Juice of ½ small lemon lemon Fresh juice enhances flavor.
• 1 pinch cayenne pepper Optional for added heat.

Method

 

Bake the Sweet Potatoes

1. Preheat the oven to 400°F (200°C). Poke holes in your sweet potatoes with a fork, place them on a baking sheet, and bake for about 45 minutes until tender.

Prepare the Filling

1. Heat a bit of oil in a pan over medium heat. Add the diced onion and let it soften.
2. Add the sliced mushrooms and crushed garlic, stirring until the mushrooms release their juices and start to brown.
3. Stir in the spinach last, allowing it to wilt. Mix in the tahini, nutritional yeast, lemon juice, salt, pepper, and cayenne if desired.

Assemble the Dish

1. Once the sweet potatoes are done, cut them open lengthwise and fluff the insides with a fork. Stuff each potato with the creamy filling.

Notes

Serve hot with a drizzle of tahini or alongside a fresh salad. Great for impressing guests!