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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.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
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!