I first discovered the idea of stuffing sweet potatoes with a creamy mushroom and spinach filling during a hectic week when I wanted something both hearty and light. After trying this recipe, I was instantly hooked—and so was my family! The savory mushrooms, fresh spinach, and rich tahini create a delicious filling that even the kids, who usually shy away from mushrooms, happily devoured. The natural sweetness of the roasted sweet potatoes perfectly balances the savory, creamy filling, making this dish a wholesome comfort food packed with nutrients. We’ve made it multiple times, and each time it gets better. Now, it’s a go-to family favorite for meal prep or a quick, nourishing dinner.
Why You’ll Love This Recipe
This recipe is ideal if you’re looking for a healthy, satisfying meal that’s easy to prepare. It’s both vegan and gluten-free, catering to a variety of dietary needs. Here’s why this dish stands out:
- Nutrient-Dense: Sweet potatoes are loaded with vitamins A and C, mushrooms offer antioxidants and B vitamins, and spinach provides iron and folate—making this dish both tasty and nourishing.
- Comforting Yet Light: The creamy tahini and sautéed mushrooms deliver savory richness, while the sweet potatoes keep the dish balanced and not too heavy.
- Quick and Simple: With just a few wholesome ingredients, this meal can be ready in under an hour.
- Flexible: Feel free to customize by adding your favorite vegetables or seasonings.
- Meal Prep Friendly: These stuffed sweet potatoes store well in the fridge for a few days, perfect for easy lunches or dinners throughout the week.
Ingredients
- 2 small sweet potatoes
- 1 small onion, diced
- 200g mushrooms, sliced
- 2 garlic cloves, crushed
- 60g spinach
- 1 heaping tablespoon tahini
- 1 teaspoon nutritional yeast
- Salt and pepper, to taste
- Juice of ½ a small lemon
- Pinch of cayenne pepper (optional)
Instructions
Step 1: Bake the Sweet Potatoes
Preheat your oven to 180°C (fan). Line a baking tray with parchment paper. Wash the sweet potatoes well and pierce them a few times with a knife to release steam. Place them on the tray and bake for about 40 minutes, or until soft when pierced with a fork.
Step 2: Prepare the Filling
While the sweet potatoes bake, heat a splash of water or olive oil in a frying pan over medium heat. Add the diced onion, sliced mushrooms, and crushed garlic. Sauté for 5–7 minutes until the mushrooms release their moisture and begin to brown. Stir in the spinach, tahini, nutritional yeast, salt, and pepper. Cook for another 3–4 minutes until the spinach wilts and the mixture turns creamy. Finish with lemon juice and cayenne pepper if you like a bit of heat. Mix well.
Step 3: Assemble
Once the sweet potatoes are baked and slightly cooled, slice them lengthwise. Use a fork to fluff the inside, creating space for the filling. Spoon the creamy mushroom and spinach mixture generously into each sweet potato.
Step 4: Serve
Serve these stuffed sweet potatoes warm as a comforting breakfast, satisfying lunch, or light dinner.
Nutrition (per serving, serves 2)
- Calories: 250 kcal
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 7g
- Fat: 6g (1g saturated)
- Sugar: 6g
- Sodium: 160mg
- Vitamin A: 180% DV
- Vitamin C: 30% DV
- Iron: 15% DV
Serving Suggestions & Tips
- Main Dish: Enjoy one stuffed sweet potato per person.
- Side Dish: Pair with grilled tofu, chicken, or steamed vegetables for a fuller meal.
- Breakfast: Add a drizzle of extra tahini or sprinkle with pumpkin seeds for a nutrient-rich start to the day.
- Meal Prep: Store leftovers in an airtight container for up to 3 days. Reheat gently in the microwave or oven.
- Customize: Swap mushrooms for bell peppers, zucchini, or broccoli. Add chickpeas or lentils for extra protein.
- Spice It Up: Increase cayenne or add hot sauce for a spicy kick.
- Tahini Alternatives: Almond or cashew butter work well if you don’t have tahini.
FAQs
Can I use larger sweet potatoes?
Yes! Just increase the baking time until they’re tender.
Can this recipe be made ahead?
Absolutely. Prepare sweet potatoes and filling separately, then stuff and reheat before serving.
Can I substitute regular potatoes?
Yes, but sweet potatoes add a natural sweetness that complements the filling beautifully.
Is it gluten-free and vegan?
Yes, it’s naturally gluten-free and vegan-friendly.
Can I freeze this dish?
Yes, freeze the baked potatoes and filling separately. Reheat and assemble when ready to eat.
Final Thoughts
Creamy Mushroom and Spinach Stuffed Sweet Potatoes are a delicious and wholesome way to enjoy nutrient-rich veggies with comforting flavors. Whether you’re meal prepping for the week or looking for a quick, satisfying meal, this recipe delivers on taste and health. Give it a try—you’re sure to make it a regular on your menu!