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Creamy Mushroom and Spinach Stuffed Sweet Potatoes

Creamy Mushroom and Spinach Stuffed Sweet Potatoes
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Enjoy these Creamy Mushroom and Spinach Stuffed Sweet Potatoes for a flavorful meal! Packed with nutrients, they’re easy to make—try this recipe today!

Ingredients

Scale
  • 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 a small lemon
  • Pinch of cayenne pepper (optional)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Wash the sweet potatoes thoroughly and prick them with a fork to allow steam to escape while baking.
  3. Place them on a baking tray lined with parchment paper and roast in the oven for about 40 minutes or until tender.
  4. While the sweet potatoes are roasting, heat a frying pan over medium heat and add a splash of water or vegetable broth to prevent sticking.
  5. Sauté the diced onion until translucent, then add crushed garlic and sliced mushrooms; cook until mushrooms soften.
  6. Stir in the spinach until wilted.
  7. In a bowl, mix sautéed ingredients with tahini, nutritional yeast, lemon juice, salt, pepper, and cayenne if using. Adjust seasoning as needed for taste.
  8. Once roasted, remove sweet potatoes from the oven and let cool slightly. Cut each potato lengthwise to create an opening and gently fluff the insides with a fork before spooning in your creamy mushroom and spinach filling.
  9. Serve immediately and enjoy warm.

Nutrition

Find it online: https://tastyfeastguide.com/creamy-mushroom-and-spinach-stuffed-sweet-potatoes/