Creamy Mushroom and Spinach Stuffed Sweet Potatoes Recipe
A delicious and nutritious recipe featuring creamy mushroom and spinach stuffed sweet potatoes. This dish combines roasted sweet potatoes filled with a savory mixture of sautéed mushrooms, spinach, garlic, and tahini for a creamy texture, enhanced with a hint of lemon juice and optional cayenne pepper for a subtle kick. It is a wholesome vegetarian meal perfect for lunch or dinner.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 2 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Vegetarian
- Diet: Vegetarian
Ingredients
Scale
Sweet Potatoes
- 2 small sweet potatoes
Stuffing
- 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
- Prepare and Roast Sweet Potatoes: Preheat your oven to 400°F (200°C). Wash the sweet potatoes thoroughly, prick them a few times with a fork, and place them on a baking tray. Roast for approximately 45-50 minutes or until they are tender when pierced with a fork.
- Sauté Vegetables: While the sweet potatoes are roasting, heat a non-stick pan over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes. Add the crushed garlic and cook for another minute until fragrant.
- Cook Mushrooms and Spinach: Add the sliced mushrooms to the pan and cook until they release their moisture and become golden brown, about 7-8 minutes. Add the spinach and continue cooking until wilted, around 2 minutes.
- Prepare the Stuffing Mixture: Remove the pan from heat and stir in the tahini, nutritional yeast, lemon juice, salt, and pepper to taste. Add a pinch of cayenne pepper if using, to add a subtle heat. Mix well to combine and create a creamy filling.
- Assemble the Stuffed Sweet Potatoes: Once the sweet potatoes are roasted and cool enough to handle, cut them lengthwise down the center. Use a fork to slightly mash the insides to create space for the filling. Spoon the mushroom and spinach mixture generously into each sweet potato.
- Serve: Serve the stuffed sweet potatoes warm as a hearty vegetarian main dish or a side. They pair well with a fresh salad or steamed vegetables.
Notes
- You can substitute tahini with cashew cream or a vegan cream cheese for a different creamy texture.
- To make this recipe vegan, ensure the nutritional yeast is fortified and vegan-friendly.
- Pinching a bit of cayenne pepper adds a lovely warmth, but you can omit it if you prefer mild flavors.
- Sweet potatoes can be prepared ahead of time and reheated before stuffing and serving.
- Feel free to add other greens like kale or Swiss chard as a variation to the stuffing.
Keywords: stuffed sweet potatoes, creamy mushroom filling, spinach, tahini, vegetarian recipe, healthy dinner, baked sweet potatoes