Creamy Mushroom and Spinach Stuffed Sweet Potatoes

his Creamy Mushroom and Spinach Stuffed Sweet Potatoes recipe is a healthy, flavorful, and comforting dish that’s both vegan and gluten-free. Roasted sweet potatoes are filled with a savory mixture of sautéed mushrooms, spinach, tahini, and nutritional yeast for a creamy, delicious meal. Perfect for a nutritious lunch, light dinner, or even breakfast, these stuffed sweet potatoes are easy to make, packed with vitamins, and full of flavor!

Why You’ll Love This Recipe

• Healthy and Nutritious: This dish is rich in vitamins and minerals from the sweet potatoes and greens.
• Quick Preparation: With just 10 minutes of prep time, you can whip up this meal in under an hour.
• Versatile Meal Option: Enjoy these stuffed sweet potatoes as a main dish or as a side for any occasion.
• Creamy Texture: The tahini and nutritional yeast create a luscious filling that satisfies cravings.
• Vegan and Gluten-Free: Suitable for various dietary preferences without sacrificing flavor.

Tools and Preparation

To prepare your Creamy Mushroom and Spinach Stuffed Sweet Potatoes, you will need some essential kitchen tools.

Essential Tools and Equipment

• Baking tray
• Knife
• Cutting board
• Skillet
• Mixing bowl

Importance of Each Tool

• Baking tray: Essential for roasting the sweet potatoes evenly.
• Knife: A sharp knife ensures safe and precise cutting of vegetables.
• Skillet: Perfect for sautéing mushrooms and spinach to enhance their flavors.

Ingredients

For the Sweet Potatoes

• 2 small sweet potatoes

For the 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)

For Garnish

• 2 tablespoons fresh parsley, finely chopped

How to Make Creamy Mushroom and Spinach Stuffed Sweet Potatoes

Step 1: Preheat the Oven

Preheat your oven to 400°F (200°C). This temperature will ensure your sweet potatoes roast perfectly.

Step 2: Roast the Sweet Potatoes

1. Wash the sweet potatoes thoroughly.
2. Pierce each potato several times with a fork to allow steam to escape.
3. Place them on a baking tray lined with parchment paper.
4. Roast in the oven for about 40 minutes or until tender when pierced with a fork.

Step 3: Prepare the Filling

While the sweet potatoes are roasting:
1. Heat a skillet over medium heat.
2. Add a splash of water or oil if desired.
3. Sauté the diced onion until translucent.
4. Incorporate the sliced mushrooms and garlic; cook until softened.
5. Stir in the spinach until wilted.
6. Add tahini, nutritional yeast, salt, pepper, lemon juice, and cayenne pepper (if using). Mix well.

Step 4: Assemble Your Dish

1. Once roasted, carefully slice each sweet potato lengthwise without cutting all the way through.
2. Gently open them up to create space for the filling.
3. Spoon in the creamy mushroom-spinach mixture generously into each sweet potato.

Step 5: Serve

Garnish with fresh parsley before serving. Enjoy your Creamy Mushroom and Spinach Stuffed Sweet Potatoes warm!

How to Serve Creamy Mushroom and Spinach Stuffed Sweet Potatoes

Serving your Creamy Mushroom and Spinach Stuffed Sweet Potatoes can elevate your meal experience. These stuffed sweet potatoes are not only delicious but also versatile. Here are some creative ways to enjoy them.

As a Main Course

• Pair these stuffed sweet potatoes with a fresh salad for a balanced meal.
• Serve with a side of quinoa or brown rice for added texture and nutrients.

Topped with Extra Ingredients

• Add sliced avocado on top for creaminess and healthy fats.
• Sprinkle crushed nuts or seeds for a crunchy contrast.

For Meal Prep

• Prepare several sweet potatoes ahead of time and store them in the fridge for quick lunches.
• Freeze the filling separately to make future meals even easier.

How to Perfect Creamy Mushroom and Spinach Stuffed Sweet Potatoes

To ensure your Creamy Mushroom and Spinach Stuffed Sweet Potatoes turn out perfectly every time, follow these simple tips.

• Choose the right sweet potatoes: Look for firm, smooth-skinned sweet potatoes for the best flavor and texture.
• Sauté the filling properly: Cook mushrooms until golden brown to enhance their flavor before adding spinach.
• Adjust seasoning: Taste your filling before stuffing to ensure it’s well-seasoned; add salt, pepper, or lemon juice as needed.
• Bake until tender: Ensure that sweet potatoes are fork-tender for easy stuffing; this usually takes about 40 minutes at 400°F (200°C).
• Experiment with toppings: Try adding vegan cheese or fresh herbs like parsley for extra flavor.
• Serve warm: Enjoy them fresh out of the oven for the best taste and texture.

Best Side Dishes for Creamy Mushroom and Spinach Stuffed Sweet Potatoes

Complementing your Creamy Mushroom and Spinach Stuffed Sweet Potatoes with the right sides can enhance your meal. Here are some great options to consider.

1. Mixed Green Salad – A light salad with vinaigrette adds freshness to balance the richness of the stuffed sweet potatoes.
2. Roasted Brussels Sprouts – Crispy Brussels sprouts bring a delightful crunch that pairs well with creamy fillings.
3. Grilled Asparagus – Lightly grilled asparagus offers a smoky flavor that complements the earthiness of mushrooms.
4. Couscous Salad – A fluffy couscous salad with veggies provides additional texture and is quick to prepare.
5. Garlic Bread – Crusty garlic bread can be an excellent choice for soaking up any leftover filling flavors.
6. Steamed Broccoli – Steamed broccoli adds vibrant color and is an easy side packed with nutrients.

Common Mistakes to Avoid

When making Creamy Mushroom and Spinach Stuffed Sweet Potatoes, it’s easy to run into some common pitfalls. Here are a few mistakes to watch out for:

• Overcooking the Sweet Potatoes: If you cook the sweet potatoes for too long, they can become mushy. Check for doneness by piercing them with a fork; they should be tender but still hold their shape.
• Skipping the Seasoning: Neglecting to season your filling can lead to bland stuffed sweet potatoes. Be sure to taste and adjust the salt, pepper, and lemon juice as needed for maximum flavor.
• Not Draining Excess Liquid: Mushrooms release water when cooked. If you don’t let them cool slightly or drain excess liquid, the filling may become watery. Cook mushrooms until all moisture is evaporated for a creamier texture.
• Using Old Ingredients: Fresh ingredients make a big difference in flavor and nutrition. Check that your spinach and mushrooms are fresh; wilted greens or slimy mushrooms can ruin the dish.
• Forgetting to Preheat the Oven: An unpreheated oven can lead to uneven cooking times. Always preheat your oven before roasting the sweet potatoes for even results.

Storage & Reheating Instructions

Refrigerator Storage

• Store leftover stuffed sweet potatoes in an airtight container.
• They will keep well in the fridge for up to 3 days.
• Make sure they have cooled completely before sealing.

Freezing Creamy Mushroom and Spinach Stuffed Sweet Potatoes

• Wrap each stuffed sweet potato tightly in plastic wrap or foil.
• Place them in a freezer-safe bag or container.
• They can be frozen for up to 2 months without losing flavor.

Reheating Creamy Mushroom and Spinach Stuffed Sweet Potatoes

• Oven: Preheat your oven to 350°F (175°C) and bake for about 20 minutes until heated through.
• Microwave: Place on a microwave-safe plate and heat for 2-3 minutes, checking halfway through.
• Stovetop: Heat in a skillet over medium heat, adding a splash of water if needed to prevent sticking.

Frequently Asked Questions

Can I make Creamy Mushroom and Spinach Stuffed Sweet Potatoes ahead of time?

Yes! You can prepare the filling ahead of time and store it separately from the sweet potatoes. Assemble them just before baking for freshness.

What other vegetables can I add?

Feel free to customize your stuffing! You can add bell peppers, zucchini, or kale for extra nutrition and flavor.

Are these stuffed sweet potatoes gluten-free?

Absolutely! This recipe is naturally gluten-free as it uses whole sweet potatoes and no gluten-containing ingredients.

How do I make this recipe creamier?

To achieve an even creamier texture, consider adding more tahini or a splash of coconut milk into the filling before stuffing.

Final Thoughts

Creamy Mushroom and Spinach Stuffed Sweet Potatoes are not just delicious; they are also versatile enough for any meal of the day. Whether you’re looking for a healthy lunch, light dinner, or even breakfast option, this recipe fits the bill perfectly. Feel free to experiment with different vegetables or spices to suit your taste preferences—enjoy making this delightful dish!

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

Print

Creamy Mushroom and Spinach Stuffed Sweet Potatoes

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Vanessa
• Total Time: 50 minutes
• Yield: Serves 2

Print Recipe

Pin Recipe

Description

Creamy Mushroom and Spinach Stuffed Sweet Potatoes are a wholesome, flavorful dish that’s perfect for any meal of the day. These vegan and gluten-free sweet potatoes are roasted to perfection and filled with a rich mixture of sautéed mushrooms, fresh spinach, tahini, and nutritional yeast. This hearty recipe is not only easy to prepare but also packed with vitamins and minerals, making it an ideal choice for those seeking a healthy yet satisfying meal. Whether you enjoy them as a main dish or a side, these stuffed sweet potatoes offer a delightful combination of textures and tastes that everyone will love.

---

Ingredients

Scale 1x2x3x

• 2 small sweet potatoes
• 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 small lemon
• Pinch of cayenne pepper (optional)
• Fresh parsley for garnish

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat the oven to 400°F (200°C). Wash and pierce the sweet potatoes with a fork. Roast for about 40 minutes until tender.
2. While the sweet potatoes roast, sauté diced onion in a skillet over medium heat until translucent. Add sliced mushrooms and garlic; cook until softened. Stir in spinach until wilted.
3. Mix in tahini, nutritional yeast, salt, pepper, lemon juice, and cayenne pepper.
4. Once roasted, slice each sweet potato lengthwise without cutting all the way through. Open them up and fill with the mushroom-spinach mixture.
5. Garnish with fresh parsley before serving.

• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Category: Main
• Method: Baking
• Cuisine: Vegan

Nutrition

• Serving Size: 1 stuffed sweet potato (approximately 250g)
• Calories: 280
• Sugar: 6g
• Sodium: 230mg
• Fat: 9g
• Saturated Fat: 1g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 49g
• Fiber: 8g
• Protein: 6g
• Cholesterol: 0mg