Creamy Mushroom and Spinach Stuffed Sweet Potatoes Recipe
These Creamy Mushroom and Spinach Stuffed Sweet Potatoes are a hearty and nutritious vegetarian meal. Baked sweet potatoes are filled with a savory mixture of sautéed mushrooms, spinach, garlic, and onions, enhanced with tahini and nutritional yeast for a creamy, cheesy flavor without dairy. A hint of lemon juice and optional cayenne pepper adds brightness and a subtle kick, making this dish perfect for a wholesome lunch or dinner.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 2 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Vegetarian
- Diet: Vegetarian
Ingredients
Scale
Vegetables
- 2 small sweet potatoes
- 1 small onion, diced
- 200g mushrooms, sliced
- 2 garlic cloves, crushed
- 60g spinach
Seasonings & Extras
- 1 heaped tbsp tahini
- 1 tsp nutritional yeast
- Salt and pepper, to taste
- Juice of ½ a small lemon
- Pinch of cayenne pepper (optional)
Instructions
- Bake the Sweet Potatoes: Preheat the oven to 200°C (400°F). Wash the sweet potatoes thoroughly and prick them a few times with a fork. Place them on a baking tray and bake for about 45 to 60 minutes, or until they are tender when pierced with a fork.
- Prepare the Filling: While the sweet potatoes bake, heat a small amount of oil in a skillet over medium heat. Add the diced onion and sauté for 3-4 minutes until softened. Add the crushed garlic and sliced mushrooms, cooking for another 5-7 minutes until the mushrooms release their moisture and become golden.
- Add Spinach and Seasonings: Stir in the spinach and cook until wilted, about 2 minutes. Remove the skillet from heat and stir in the tahini, nutritional yeast, lemon juice, salt, pepper, and cayenne pepper if using. Mix well to combine into a creamy filling.
- Stuff the Sweet Potatoes: Once the sweet potatoes are cool enough to handle, carefully slice them open lengthwise. Using a fork, fluff the flesh and create a little cavity. Spoon the mushroom and spinach mixture evenly into each sweet potato.
- Serve: Serve the stuffed sweet potatoes warm as a satisfying main dish. Optionally, garnish with fresh herbs or an extra drizzle of lemon juice for added brightness.
Notes
- You can substitute regular mushrooms with portobello or cremini for a richer flavor.
- For a vegan option, ensure nutritional yeast is used instead of cheese.
- If tahini is not available, you can substitute with a nut butter or omit, but it adds creaminess.
- Adjust the cayenne pepper according to your heat preference or omit if you prefer a milder dish.
- Sweet potatoes can be microwaved for quicker cooking but baking deepens their flavor.