Creamy Mushroom and Spinach Stuffed Sweet Potatoes Recipe
This Creamy Mushroom and Spinach Stuffed Sweet Potatoes recipe is a healthy, flavorful, and comforting dish that’s naturally vegan and gluten-free. Roasted sweet potatoes are filled with a savory mixture of sautéed mushrooms, spinach, tahini, and nutritional yeast for a creamy, satisfying meal. Ideal for a nutritious lunch, light dinner, or even breakfast, this recipe is easy to prepare, packed with vitamins, and full of rich, earthy flavors.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 2 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
Sweet Potatoes
- 2 small sweet potatoes
Filling
- 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)
- Dash of water or olive oil (for sautéing)
Instructions
- Bake the Sweet Potatoes: Preheat your oven to 180°C (fan). Line a baking tray with baking paper. Wash the sweet potatoes thoroughly, then pierce a few times with a knife to allow steam to escape. Place them on the tray and bake for 40 minutes, or until they are soft when pierced with a fork.
- 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. 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, and stir well to combine.
- Assemble the Dish: Once the sweet potatoes are baked, remove them from the oven and let them cool slightly. Slice each sweet potato lengthwise and use a fork to fluff the insides, creating room for the filling. Generously spoon the creamy mushroom and spinach mixture into the sweet potatoes.
- Serve: Serve the stuffed sweet potatoes warm, perfect as a hearty breakfast or a light, savory meal.
Notes
- Add a sprinkle of sesame seeds or pumpkin seeds on top for extra crunch and texture.
- For a non-vegan variation, sprinkle some grated cheese over the filling before serving.
- You can substitute spinach with kale or Swiss chard if preferred.
- Adjust seasoning with salt, pepper, and cayenne pepper to taste for desired spice level.
Keywords: creamy mushroom stuffed sweet potatoes, vegan stuffed sweet potato, spinach mushroom filling, tahini stuffed sweet potato, gluten free main dish, healthy stuffed sweet potato
