Dinner

Creamy Mushroom and Spinach Stuffed Sweet Potatoes Recipe

Name: Creamy Mushroom and Spinach Stuffed Sweet Potatoes Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: Plant-Based
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); Toasted pumpkin seeds or walnuts; A drizzle of extra tahini or olive oil; Fresh herbs like parsley or thyme

ByMaya bella August 28, 2026August 28, 2026

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Introduction

This Creamy Mushroom and Spinach Stuffed Sweet Potato recipe is a delicious and nourishing plant-based meal. With tender sweet potatoes filled with a savory, garlicky mushroom and spinach mixture, it’s perfect for a comforting breakfast, lunch, or dinner.

Two baked sweet potato halves sit side by side on a white marbled surface, each filled with layers starting with bright orange soft sweet potato at the base. On top, there is a layer of dark green sautéed spinach, followed by cooked sliced mushrooms in light brown shades. The whole dish is finished with a creamy melted cheese sauce drizzled over the vegetables, adding a smooth pale color and slightly shiny texture. The edges of the sweet potatoes are crisp and slightly browned. Photo taken with an iphone --ar 4:5 --v 7

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, for heat)
Optional garnishes: toasted pumpkin seeds or walnuts, a drizzle of extra tahini or olive oil, fresh herbs like parsley or thyme

Instructions

Step 1: Preheat the oven to 180°C (fan) / 200°C / 400°F. Line a baking tray with parchment paper. Wash the sweet potatoes and pierce them a few times with a knife to allow steam to escape. Place them on the tray and bake for about 40 minutes, or until soft when pierced with a fork.
Step 2: When the sweet potatoes have about 10 minutes left, heat a little olive oil or water in a frying pan over medium heat. Add the diced onion, sliced mushrooms, and crushed garlic. Sauté until the mushrooms release their juices and turn golden brown.
Step 3: Stir in the spinach, tahini, nutritional yeast, salt, and pepper. Cook until the spinach wilts and the mixture becomes creamy. Add the lemon juice and a pinch of cayenne pepper if you want a bit of heat. Remove from heat.
Step 4: Take the sweet potatoes out of the oven and let them cool slightly. Slice each one lengthwise and gently fluff the insides with a fork to make room for the filling.
Step 5: Spoon the creamy mushroom and spinach mixture generously into each sweet potato. Garnish with toasted seeds, fresh herbs, or a drizzle of tahini or olive oil if desired. Serve warm and enjoy!

Tips & Variations

For extra protein, add cooked chickpeas or tofu crumbles to the filling.
For more creaminess, stir in some vegan cream cheese or coconut yogurt.
If you like crunch, sprinkle crushed walnuts, pecans, or sesame seeds on top.
Add smoked paprika or a splash of soy sauce to the mushroom mixture for deeper flavor.

Storage

Store any leftover stuffed sweet potatoes in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. The filling can also be stored separately and reheated before stuffing the potatoes.