Name: Creamy Mushroom and Spinach Stuffed Sweet Potatoes Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: International
Ingredients: 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)

Jump to Recipe· 4.8 from 28 reviews

If you’re searching for a comforting, vibrant, and utterly satisfying dish, look no further than these Creamy Mushroom and Spinach Stuffed Sweet Potatoes. They feature fluffy roasted sweet potatoes brimming with a luscious sauté of mushrooms and spinach, all brightened with tahini and a pop of lemon. This recipe transforms humble pantry staples into a restaurant-worthy meal that’s as nourishing as it is crave-worthy. Whether you’re a sweet potato devotee or simply looking to shake up dinner, these beauties never fail to impress!

Creamy Mushroom and Spinach Stuffed Sweet Potatoes Recipe - Recipe Image

Ingredients You’ll Need

What makes Creamy Mushroom and Spinach Stuffed Sweet Potatoes so delightful is how accessible the ingredients are, yet each one brings something truly special to the dish. From creamy tahini to earthy mushrooms and vibrant spinach, every component helps layer in flavor, creamy textures, and a pop of color.

Sweet potatoes: These form the heart of the dish, roasting up tender and naturally sweet to cradle your filling.
Onion: Adds aromatic depth and a hint of natural sweetness as it cooks down.
Mushrooms: Their hearty, umami-rich flavor and meaty texture make the stuffing super satisfying.
Garlic: A couple of crushed cloves brings warmth and classic savory notes.
Spinach: For color, nutrients, and a lovely leafy texture that melts right into the creamy filling.
Tahini: The secret ingredient for creamy, nutty richness without any dairy.
Nutritional yeast: Offers a cheesy, savory flavor boost and rounds out the stuffing.
Salt and pepper: Essential for dialing up the flavors in every bite.
Lemon juice: A squeeze of citrus lifts the filling and brightens the dish.
Cayenne pepper (optional): For a subtle kick of heat if you like a little adventure.

How to Make Creamy Mushroom and Spinach Stuffed Sweet Potatoes

Step 1: Bake the Sweet Potatoes

Preheat your oven to 180°C (fan) and line a baking tray with parchment paper for easy cleanup. After giving your sweet potatoes a good scrub, pierce them a few times with a knife—this helps steam escape so they roast up perfectly. Place them on the baking tray and pop them into the oven. Let them bake for about 40 minutes, or until they’re fork-tender and the skin begins to wrinkle. This slow baking caramelizes their natural sugars and gives the base a comforting, velvety texture.

Step 2: Prepare the Filling

About 10 minutes before the sweet potatoes finish roasting, grab a large frypan, add a splash of water or olive oil, and bring it to a medium heat. Toss in the diced onion, followed by the mushrooms and crushed garlic. Sauté everything together until the mushrooms become golden and have released their earthy juices. Next, stir in the spinach, tahini, nutritional yeast, salt, and pepper. Cook just until the spinach wilts and the mixture comes together into a rich, creamy sauce. Finally, add the lemon juice and, if you’re feeling bold, a pinch of cayenne for a whisper of heat. Give everything a good mix so those flavors meld beautifully.

Step 3: Assemble the Dish

Once the sweet potatoes are done, let them cool just enough so you can handle them. Slice each one lengthwise but don’t cut all the way through. Use a fork to gently fluff the inside, creating a cozy spot for all that creamy filling. Spoon the warm, savory mushroom and spinach mixture generously into each sweet potato, letting it spill over the edges for extra appeal.

Step 4: Serve

Invite everyone to the table and serve your Creamy Mushroom and Spinach Stuffed Sweet Potatoes while they’re still hot and fragrant. These are fabulous as a hearty breakfast or a nourishing lunch or dinner. Their combination of flavors and textures is simply irresistible!

How to Serve Creamy Mushroom and Spinach Stuffed Sweet Potatoes

Garnishes

To make these stuffed sweet potatoes even more enticing, sprinkle them with a bit of chopped fresh parsley or chives for a burst of color and freshness. For an extra creamy finish, drizzle a little more tahini or a dusting of nutritional yeast on top. A few flakes of sea salt or a twist of black pepper as a final touch make all the flavors pop.

Side Dishes

Creamy Mushroom and Spinach Stuffed Sweet Potatoes pair beautifully with a mixed greens salad tossed in a zesty vinaigrette, or a simple cucumber and tomato salad to add crunch. If you want to turn them into a more robust meal, serve alongside roasted chickpeas or a bowl of herby quinoa for extra protein and heartiness.

Creative Ways to Present

For a family-style vibe, arrange the stuffed sweet potatoes on a large platter and let guests serve themselves. You can also make mini versions using baby sweet potatoes for eye-catching party appetizers. Another fun twist is to scoop out the flesh, mash it with the filling, and spoon everything back in for an extra creamy and unified bite every time.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (lucky you!), simply place the assembled Creamy Mushroom and Spinach Stuffed Sweet Potatoes in an airtight container. They’ll keep well in the refrigerator for up to three days, making them perfect for quick, wholesome lunches or dinners throughout the week.

Freezing

This recipe also freezes surprisingly well. Once cooled, wrap each stuffed sweet potato individually in foil or plastic wrap, then place them in a freezer-safe container. They’ll stay fresh for up to two months. Just remember to thaw them overnight in the fridge before reheating for best texture and flavor.

Reheating

To reheat, simply warm the stuffed sweet potatoes in the oven at 180°C for about 15-20 minutes, or until heated through. You could also use the microwave if you’re in a hurry—just cover them to retain moisture and heat for 2-3 minutes. Either method brings them back to their creamy, fresh-from-the-oven glory.

FAQs

Can I use regular potatoes instead of sweet potatoes?

Absolutely! While sweet potatoes add a wonderful natural sweetness that pairs beautifully with the creamy savory filling, you can swap them for baked russet or Yukon gold potatoes if you prefer a more neutral base.

Is there a substitute for nutritional yeast?

If you don’t have nutritional yeast, try adding a little grated Parmesan (if not vegan) or an extra spoonful of tahini for nutty richness. Nutritional yeast enhances the cheesy flavor, but the recipe is flexible.

Can I add protein to this dish?

Definitely. Toss in some cooked lentils, chickpeas, or tofu with the mushroom and spinach filling for added protein, making your Creamy Mushroom and Spinach Stuffed Sweet Potatoes even more satisfying and substantial.

How do I know when the sweet potatoes are done baking?

The sweet potatoes are ready when a fork slides in effortlessly and the skin looks slightly puckered. Baking times can vary depending on size, so check after 40 minutes and give them a few more minutes if needed.

Can I prepare the filling in advance?

Yes! The mushroom and spinach filling can be made up to two days ahead and stored in the fridge. When ready to assemble, simply reheat the filling and stuff your baked sweet potatoes for a fast, fuss-free meal.

Final Thoughts

There’s so much joy in making (and sharing!) Creamy Mushroom and Spinach Stuffed Sweet Potatoes. Every bite is cozy, flavorful, and packed with nourishing goodness—don’t be surprised if this becomes a regular on your table. Give it a try the next time you need a comforting meal that’s as easy to make as it is to love!

Creamy Mushroom and Spinach Stuffed Sweet Potatoes Recipe

Ingredients You’ll Need