Creamy Mushroom and Spinach Stuffed Sweet Potatoes

this RECIPE

This Creamy Mushroom and Spinach Stuffed Sweet Potato recipe is rich, satisfying, and packed with plant-based goodness. The earthy mushrooms, garlicky spinach, and creamy tahini filling perfectly complement the naturally sweet and soft-baked sweet potatoes.

Perfect for a nourishing breakfast, lunch, or light dinner, this dish is simple, hearty, and full of flavor!

These savory stuffed sweet potatoes are vegan, gluten-free, and loaded with nutrients. The combination of caramelized mushrooms, wilted spinach, tahini, and nutritional yeast creates a creamy, umami-rich filling that makes this dish comforting yet nutritious.

Enjoy it as a warm, wholesome meal or a satisfying side dish!

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 heat)

Optional Garnishes:

• Toasted pumpkin seeds or walnuts
• A drizzle of extra tahini or olive oil
• Fresh herbs like parsley or thyme

Instructions

1️⃣ Bake the Sweet Potatoes

• Preheat the oven to 180°C (fan) / 200°C / 400°F.
• Line a baking tray with parchment paper.
• Wash the sweet potatoes, then pierce them with a knife a few times to let steam escape.
• Place them on the baking tray and bake for 40 minutes, or until soft when pierced with a fork.

2️⃣ Prepare the Creamy Mushroom & Spinach Filling

• When the sweet potatoes have about 10 minutes left, heat a dash of olive oil or water in a frying pan over medium heat.
• Add the diced onion, sliced mushrooms, and crushed garlic to the pan.
• Sauté until the mushrooms release their juices and turn golden brown.
• Stir in the spinach, tahini, nutritional yeast, salt, and pepper.
• Cook until the spinach wilts and the mixture becomes creamy.
• Add the lemon juice and a pinch of cayenne pepper (if using) for extra flavor.

3️⃣ Assemble the Stuffed Sweet Potatoes

• 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 generously into each sweet potato.

4️⃣ Serve & Enjoy!

• Garnish with toasted seeds, fresh herbs, or a drizzle of tahini.
• Serve warm as a hearty breakfast, satisfying lunch, or light dinner.

Enjoy this nutrient-packed, plant-based comfort meal! ????✨

Notes

• For Extra Protein: Add cooked chickpeas or tofu crumbles to the filling.
• Want More Creaminess? Stir in vegan cream cheese or coconut yogurt.
• Prefer a Crunch? Sprinkle with crushed walnuts, pecans, or sesame seeds.
• For More Flavor: Add smoked paprika or a splash of soy sauce to the mushroom mixture.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes
• Yield: 2 servings
• Category: Main Dish, Side Dish
• Method: Roasting & Sautéing
• Cuisine: Vegan, Healthy, Comfort Food
• Diet: Vegan, Gluten-Free

Equipment Needed

• Baking tray
• Frying pan
• Knife & cutting board
• Fork (for fluffing sweet potato insides)

Nutrition (Per Serving, Approx.)

• Calories: ~320 kcal
• Carbohydrates: ~45g
• Protein: ~8g
• Fat: ~12g
• Fiber: ~9g

Helpful Tips

1️⃣ Choose Evenly-Sized Sweet Potatoes – This ensures they all cook at the same time.

2️⃣ Roast Until Super Soft – A fork should glide through easily for the perfect creamy texture.

3️⃣ For a Smoky Flavor – Add a pinch of smoked paprika to the mushroom mixture.

4️⃣ Meal Prep Friendly! – Roast extra sweet potatoes and store in the fridge for quick and easy meals throughout the week.

5️⃣ Want Extra Filling? – Bulk it up with quinoa, cooked lentils, or roasted chickpeas.

6️⃣ Reheat Like a Pro – Warm leftovers in the oven at 350°F (175°C) for 10 minutes to retain their texture.

Conservation and Storage

Refrigeration (Up to 3 Days)

• Store stuffed sweet potatoes in an airtight container in the fridge.
• Reheat in the oven or microwave before serving.

Freezing (Up to 2 Months)

• Freeze the filling separately from the baked sweet potatoes.
• When ready to eat, reheat the filling in a pan and bake the sweet potatoes fresh for best results.

Avoid freezing fully assembled stuffed sweet potatoes, as the texture may become too soft when thawed.

Substitutions and Variations

• Nut-Free Version: Replace tahini with sunflower seed butter or hummus.
• Add More Veggies: Toss in roasted bell peppers, zucchini, or kale.
• Make It Spicier: Add extra cayenne or chili flakes for heat.
• Creamier Option: Stir in vegan cream cheese or mashed avocado.

Frequently Asked Questions

Can I use white potatoes instead of sweet potatoes?

Yes! White potatoes work well, but the dish will be less naturally sweet.

What can I serve this with?

Pair with a side salad, quinoa, or roasted vegetables for a fuller meal.

Is this filling good on its own?

Absolutely! You can use it as a dip, pasta sauce, or spread on toast.

Conclusion

These Creamy Mushroom and Spinach Stuffed Sweet Potatoes are a delicious, plant-based meal that’s creamy, savory, and naturally sweet. Whether you enjoy them for breakfast, lunch, or dinner, they’re nutrient-packed, satisfying, and full of flavor!

???? Tried this recipe? Let me know in the comments! For more cozy plant-based dishes, check out Vegan Stuffed Peppers or Roasted Garlic Sweet Potato Mash.

Enjoy!

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