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.