Creamy Mushroom Spinach Sweet Potatoes (Print-Friendly Version)
Savory mushrooms and spinach fill tender sweet potatoes for a nourishing, satisfying meal with a creamy tahini touch.
# What You'll Need:
→ Main Ingredients
01 -
2 small sweet potatoes
02 -
1 small onion, diced
03 -
200 g mushrooms, sliced
04 -
2 garlic cloves, crushed
05 -
60 g spinach
→ Sauce and Seasonings
06 -
1 heaped tablespoon tahini
07 -
1 teaspoon nutritional yeast
08 -
Salt, to taste
09 -
Black pepper, to taste
10 -
Juice of half a small lemon
11 -
Pinch of cayenne pepper (optional)
# How to Make It:
01 -
Preheat oven to 180°C (fan). Line a baking tray with parchment paper. Wash sweet potatoes thoroughly and pierce several times with a knife. Arrange on prepared tray and bake for 40 minutes or until tender when pierced with a fork.
02 -
While sweet potatoes are baking, heat a small amount of water or olive oil in a frying pan over medium heat. Add diced onion, sliced mushrooms, and crushed garlic. Sauté for 5–7 minutes until mushrooms release their juices and begin to brown.
03 -
Stir in spinach, tahini, nutritional yeast, salt, and pepper to the frying pan. Cook for 3–4 minutes, stirring, until spinach wilts and mixture is creamy. Add lemon juice and cayenne pepper, if using. Combine thoroughly and remove from heat.
04 -
Remove baked sweet potatoes from oven and allow to cool slightly. Slice each sweet potato lengthwise and gently fluff the insides with a fork to create space. Spoon creamy mushroom and spinach mixture generously into each potato.
05 -
Serve immediately while warm. Enjoy as a main or side dish, or refrigerate for meal prep.
# Additional Tips:
01 -
For added texture, garnish with fresh herbs or seeds before serving.
02 -
Store leftovers in an airtight container in the refrigerator for up to 3 days.
03 -
To reheat, use a microwave or oven to maintain the skin's texture.