Why You’ll Love This Recipe

I love how simple yet satisfying this recipe is. The sweet potatoes roast beautifully in the oven, and the filling comes together in just a few minutes on the stovetop. The creamy texture from tahini and nutritional yeast makes it feel indulgent, while still being light and healthy. I also enjoy how versatile it is—I can serve it for breakfast, lunch, or dinner, and it’s always delicious.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

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)

Directions

1. I preheat the oven to 180°C (fan) and line a baking tray with baking paper.

2. I wash the sweet potatoes thoroughly, then pierce them a few times with a knife.

3. I place the sweet potatoes on the tray and bake for about 40 minutes, until soft.

4. While the sweet potatoes finish baking, I heat a little water or olive oil in a pan over medium heat.

5. I sauté the onion, mushrooms, and garlic until the mushrooms release their juices and turn golden.

6. I stir in the spinach, tahini, nutritional yeast, salt, and pepper, cooking until creamy and the spinach is wilted.

7. I add lemon juice and a pinch of cayenne, stirring well.

8. I slice the roasted sweet potatoes lengthwise, fluff the insides with a fork, and fill them generously with the mushroom-spinach mixture.

9. I serve them warm as a hearty yet light meal.

Servings and Timing

This recipe makes 2 servings and takes about 50 minutes in total, with 10 minutes of prep and 40 minutes of baking.

Variations

Sometimes I sprinkle sesame seeds or pumpkin seeds on top for added crunch. When I want a richer flavor, I add a splash of coconut milk to the filling. For a non-vegan version, I occasionally sprinkle grated cheese on top before serving. I’ve also swapped spinach with kale or Swiss chard, and it works just as well.

Storage/Reheating

I keep leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I place the stuffed sweet potatoes in the oven at 160°C until warmed through, or I heat them in the microwave for a quicker option.

FAQs

Can I make these sweet potatoes ahead of time?

Yes, I often roast the sweet potatoes in advance and then prepare the filling just before serving.

What type of mushrooms work best?

I like to use cremini or button mushrooms, but shiitake or portobello also add great flavor.

Can I use kale instead of spinach?

Yes, kale works well—it just takes a little longer to cook down.

Is there a way to make the filling creamier?

I sometimes add a splash of coconut milk or an extra spoonful of tahini for a richer texture.

How spicy is the cayenne pepper?

It adds just a mild heat, but I adjust the amount depending on my taste.

Can I make this recipe oil-free?

Yes, I sauté the vegetables in a dash of water instead of oil, and it still turns out delicious.

Are these good for meal prep?

Absolutely, they store well in the fridge and reheat nicely, making them great for preparing in advance.

Can I freeze stuffed sweet potatoes?

I don’t recommend freezing them, as the texture of the filling changes once thawed.

What can I serve with these stuffed sweet potatoes?

I often pair them with a fresh side salad or roasted vegetables for a complete meal.

Can I double the recipe?

Yes, I just double all the ingredients and bake as many sweet potatoes as needed.

Conclusion

These creamy mushroom and spinach stuffed sweet potatoes are one of my favorite vegan comfort meals. They’re hearty, flavorful, and nourishing, while still being easy to prepare. I love how versatile they are and how well they work for any meal of the day. With their balance of sweet, savory, and creamy flavors, they always leave me satisfied.