These Creamy Mushroom and Spinach Stuffed Sweet Potatoes are the ultimate healthy comfort food. With roasted sweet potatoes filled with a rich, creamy mixture of sautéed mushrooms, spinach, tahini, and nutritional yeast, this dish is both nourishing and delicious. It’s vegan, gluten-free, and packed with vitamins, making it perfect for a nutritious lunch, light dinner, or even breakfast. Easy to make and full of flavor, it’s a meal you’ll want to make again and again!
Why You’ll Love This Recipe
I love how this recipe combines the natural sweetness of roasted sweet potatoes with the savory creaminess of the mushroom and spinach filling. The tahini and nutritional yeast create a velvety texture that complements the earthy mushrooms and vibrant spinach. Plus, it’s simple to make, requires minimal ingredients, and is a wholesome, satisfying meal that’s vegan and gluten-free.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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2 small sweet potatoes
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1 small onion, diced
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200g mushrooms, sliced
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2 garlic cloves, crushed
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60g spinach
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1 heaping tablespoon tahini
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1 teaspoon nutritional yeast
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Salt and pepper, to taste
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Juice of ½ small lemon
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Pinch of cayenne pepper (optional)
Directions
Step 1: Bake the Sweet Potatoes
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Preheat the oven to 180°C (fan) (350°F).
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Line a baking tray with baking paper.
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Wash the sweet potatoes thoroughly and pierce them a few times with a knife to allow steam to escape.
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Place the sweet potatoes on the prepared tray and bake for about 40 minutes, or until they are soft when pierced with a fork.
Step 2: Prepare the Filling
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While the sweet potatoes are baking, heat a dash of water or olive oil in a frypan over medium heat.
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Add the diced onion, sliced mushrooms, and crushed garlic to the pan. Sauté until the mushrooms release their juices and turn golden brown, about 5-7 minutes.
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Stir in the spinach, tahini, nutritional yeast, salt, and pepper. Cook until the spinach wilts and the mixture becomes creamy, about 3-4 minutes.
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Add the lemon juice and a pinch of cayenne pepper (if using) to add a subtle heat to the filling. Stir everything together and remove from heat.
Step 3: Assemble the Dish
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Once the sweet potatoes are done, remove them from the oven and let them cool slightly.
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Slice each sweet potato lengthwise and fluff the insides with a fork to create space for the filling.
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Generously spoon the creamy mushroom and spinach mixture into the sweet potatoes.
Step 4: Serve
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Serve the stuffed sweet potatoes warm, either as a hearty breakfast or a light, savory meal. You can garnish with sesame seeds or pumpkin seeds for extra crunch if desired.
Servings and Timing
This recipe serves 2 and takes 10 minutes to prep and 40 minutes to cook, for a total of 50 minutes from start to finish.
Variations
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Add Crunch: Top the stuffed sweet potatoes with sesame seeds, pumpkin seeds, or crushed walnuts for an added texture contrast.
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Rich and Creamy: Add a splash of coconut milk to the filling for an extra creamy texture.
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Cheesy Option: For a non-vegan version, sprinkle grated cheese (like cheddar or mozzarella) on top before serving.
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Herb Variations: Try swapping the parsley for fresh basil, oregano, or thyme for different flavors.
Storage and Reheating
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Storing Leftovers: Leftover stuffed sweet potatoes can be stored in an airtight container in the fridge for up to 3 days.
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Reheating: Reheat in the oven at 180°C (350°F) for about 10-15 minutes or in the microwave for 2-3 minutes until heated through.
FAQs
Can I make these ahead of time?
Yes! You can prepare the stuffing and bake the sweet potatoes ahead of time. Store them separately and assemble just before serving.
Can I use regular potatoes instead of sweet potatoes?
While sweet potatoes provide a slightly sweet and creamy texture, you can swap them for regular potatoes if preferred. The recipe will still work well with both options.
Can I add other vegetables to the filling?
Absolutely! Feel free to add vegetables like zucchini, mushrooms, or bell peppers to the filling for extra flavor and texture.
Is this recipe suitable for meal prep?
Yes! These stuffed sweet potatoes are great for meal prep. Just store the cooked sweet potatoes and filling separately, then assemble and heat them up when ready to serve.
Can I make this recipe gluten-free?
Yes! This recipe is already gluten-free, making it a great choice for those following a gluten-free diet.
Conclusion
These Creamy Mushroom and Spinach Stuffed Sweet Potatoes are a wonderfully flavorful, nutritious, and satisfying meal. They combine the natural sweetness of roasted sweet potatoes with a savory, creamy filling that’s full of earthy mushrooms and fresh spinach. Whether you’re making it for lunch, dinner, or a hearty breakfast, this dish is guaranteed to become a favorite!
Print
Creamy Mushroom and Spinach Stuffed Sweet Potatoes
- Total Time: 50 minutes
- Yield: 2 servings
- Diet: Vegan
Description
These creamy mushroom and spinach stuffed sweet potatoes are a wholesome, vegan, and gluten-free meal. Roasted sweet potatoes are filled with a savory mushroom and spinach mixture, creating a deliciously creamy dish that’s perfect for lunch, dinner, or even breakfast!
Ingredients
2 small sweet potatoes
1 small onion, diced
200g mushrooms, sliced
2 garlic cloves, crushed
60g spinach
1 heaped tablespoon tahini
1 teaspoon nutritional yeast
Salt and pepper, to taste
Juice of ½ 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
While the sweet potatoes 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
Once the sweet potatoes are baked, remove them 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
For extra crunch, you can sprinkle sesame seeds or pumpkin seeds on top.
For a non-vegan version, add 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.
For extra creaminess, you can add a dash of coconut milk to the filling.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
