Go Back
–+ servings
Creamy Mushroom and Spinach Stuffed Sweet Potatoes

Creamy Mushroom and Spinach Stuffed Sweet Potatoes Delight

Enjoy Creamy Mushroom and Spinach Stuffed Sweet Potatoes, a comforting vegan dish with creamy filling and natural sweetness.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 potatoes
Course: Dinner
Cuisine: Vegan
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sweet Potatoes
  • 4 medium Sweet Potatoes Provides natural sweetness and a creamy texture when baked.
For the Filling
  • 2 cups Mushrooms Adds umami flavor and hearty texture; use any variety.
  • 2 cups Fresh Spinach Offers essential vitamins and minerals.
  • 3 tablespoons Tahini Contributes creaminess and a nutty flavor.
  • 2 tablespoons Nutritional Yeast Provides a cheesy flavor while being dairy-free.
  • 2 cloves Garlic Adds depth of flavor.
  • to taste Salt & Pepper Essential for seasoning.

Equipment

  • Oven
  • Skillet
  • Baking Sheet
  • Parchment Paper

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C). Wash the sweet potatoes thoroughly, then place them on a baking sheet lined with parchment paper. Roast in the oven for about 40 minutes, or until they are fork-tender and the skin is slightly caramelized.
  2. While the sweet potatoes are baking, heat a splash of olive oil in a large skillet over medium heat. Sauté minced garlic for about 1 minute until fragrant, then add your choice of chopped mushrooms. Cook for approximately 5–7 minutes until they turn golden and their moisture evaporates. Finally, toss in fresh spinach and stir until wilted, about 2 minutes.
  3. To the skillet with mushrooms and spinach, add tahini and nutritional yeast. Stir the ingredients together until evenly combined and creamy, cooking for an additional 2–3 minutes.
  4. Once the sweet potatoes are ready, allow them to cool for a few minutes. Carefully cut each potato open lengthwise and fluff the insides with a fork. Generously spoon the creamy filling of mushrooms and spinach into each sweet potato.
  5. Arrange the stuffed sweet potatoes on a serving platter. They can be served warm as a satisfying meal.

Nutrition

Serving: 1potatoCalories: 250kcalCarbohydrates: 40gProtein: 6gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gSodium: 200mgPotassium: 950mgFiber: 8gSugar: 5gVitamin A: 18400IUVitamin C: 20mgCalcium: 75mgIron: 2mg

Notes

Ensure sweet potatoes are fork-tender for easier scooping. Taste the filling before serving and adjust seasoning as needed.

Tried this recipe?

Let us know how it was!