Mushroom and Spinach Stuffed Sweet Potatoes

I first stumbled upon the idea of stuffing sweet potatoes with a creamy mushroom and spinach mixture during a busy week when I was craving something hearty but light. After trying out this recipe, I was immediately hooked—and so was my family! The combination of savory mushrooms, fresh spinach, and creamy tahini was a hit, and even the kids—who aren’t usually keen on mushrooms—loved it. The sweet potatoes provide a wonderful natural sweetness that pairs beautifully with the savory filling, making it a perfect comfort food dish that’s also packed with nutrients. We made it a couple of times, and each time, it got better. It’s now a family favorite that I look forward to making for meal prep or a quick, nourishing dinner!

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)

Instructions:
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, then pierce them a few times with a knife to allow steam to escape. Place the sweet potatoes on the prepared tray and bake for 40 minutes, or until soft when pierced with a fork.
Step 2: Prepare the Filling: When the sweet potatoes have about 10 minutes left to bake, heat a dash of water or olive oil in a frypan over medium heat. Add the diced onion, sliced mushrooms, and crushed garlic to the pan. Sauté until the mushrooms release their juices and become golden. Stir in the spinach, tahini, nutritional yeast, salt, and pepper. Cook until the spinach is wilted and the mixture becomes creamy. Add the lemon juice and a pinch of cayenne pepper (optional) for a bit of heat. Stir well to combine.
Step 3: Assemble the Dish: Remove the sweet potatoes from the oven and let them cool slightly. Slice each sweet potato lengthwise and fluff the insides with a fork to create space for the filling. Spoon the creamy mushroom and spinach mixture into the sweet potatoes, filling them generously.
Step 4: Serve: Serve warm as a hearty breakfast or a light, savory meal.

Notes:
– You can add a sprinkle of sesame seeds or pumpkin seeds on top for extra crunch.
– For a non-vegan version, you can sprinkle grated cheese on top before serving.
– The dish stores well in the fridge for up to 3 days, making it a great meal prep option.
– If you prefer a richer flavor, add a dash of coconut milk to the filling for extra creaminess.

Please follow & like us: