Creamy Stuffed Sweet Potatoes (Print View)
Roasted sweet potatoes filled with a creamy combination of tahini, earthy mushrooms, and tender spinach, with a hint of nutritional yeast.
# What You'll Need:
→ Core Ingredients
01 -
2 petite-sized sweet potatoes
02 -
1 tiny onion, chopped
03 -
200g of sliced button mushrooms
04 -
2 garlic cloves, minced
05 -
A handful (60g) of fresh spinach leaves
06 -
A generous tablespoon of tahini
07 -
1 teaspoon of cheesy nutritional yeast
08 -
Seasonings: a dash of salt and a sprinkle of pepper
09 -
Juice from half a small lemon
10 -
Optional: a sprinkle of cayenne for a kick
# Directions:
01 -
Set your oven to 180°C (fan) and prepare a tray with baking paper. Give the sweet potatoes a good scrub under water, then stab them a few times with a knife so steam can escape. Put them on the lined tray and roast them for about 40 minutes, or until a knife slides in easily.
02 -
Around 10 minutes before the potatoes are done, heat up a splash of water or some olive oil in a skillet over medium heat. Toss in the chopped onion, mushrooms, and garlic. Stir until the mushrooms soften and brown a little. Add in the spinach, tahini, nutritional yeast, salt, and pepper. Stir everything until the spinach wilts and the mix turns creamy. Lastly, pour in the lemon juice and, if you'd like some spice, a pinch of cayenne. Stir one last time to bring it all together.
03 -
Take the roasted sweet potatoes out of the oven and let them rest a bit so they're easier to handle. Cut them lengthwise down the middle and fluff the insides with a fork to make room for the topping. Generously load the creamy spinach and mushroom filling into the potato cavities.
04 -
Serve hot as a delicious meal for breakfast or a light, savory lunch or dinner.
# Notes:
01 -
Add chickpeas or black beans to the filling for a more hearty dish.
02 -
You can prep the sweet potatoes ahead, then warm them up before stuffing.