Pin it
This hearty mushroom and spinach filled sweet potato turns basic things from your kitchen into a cozy, filling dinner that's now my favorite when I want something both filling and good for me. I love how the rich mushrooms, bright green spinach, and sweet potatoes blend together so well, making a totally plant-based meal that tastes amazing.
I came up with this when I was super busy but still wanted to eat something healthy without much trouble. It turned out so good that I now make it all the time, even when I have non-vegan friends over for dinner and want to wow them.
Ingredients
- Sweet potatoes: They're your tasty base with natural sweetness and lots of fiber. Try to get medium ones with smooth outsides.
- Mushrooms: They give that meaty feel and savory taste. Button or cremini work great for this dish.
- Spinach: Adds bright color and tons of nutrients. Fresh is best but you can use frozen if that's all you have.
- Tahini: Makes everything creamy without any dairy. Go for one that's smooth and not bitter.
- Nutritional yeast: Gives a hint of cheese flavor that makes the whole dish better. Keep it somewhere cool so it stays fresh.
- Onion and garlic: They build the flavor base. Don't use dried stuff here - only fresh works right.
- Lemon juice: Adds a nice zing that lifts up all the flavors. Always squeeze it fresh.
Step-by-Step Instructions
- Bake the Sweet Potatoes:
- Get your oven hot at 180°C fan forced. Give those sweet potatoes a good wash to get all the dirt off. Poke them a few times with a fork so they don't blow up while cooking. Put them on a tray with baking paper and cook for about 40 minutes until they feel soft when you press them and a fork slides in easily.
- Prepare the Savory Filling:
- When your potatoes have about 10 minutes left, start making your filling. Warm up a big pan and add a splash of water or olive oil. Cook the chopped onion until it's see-through, around 3 minutes. Throw in your sliced mushrooms and minced garlic, and let them cook until the mushrooms let out their water and start to turn golden with crispy edges. This usually takes about 7 minutes and builds tons of flavor.
- Create the Creamy Mixture:
- Drop your fresh spinach into the pan and watch it shrink down into the mushrooms. Mix in the tahini and nutritional yeast to make a rich sauce that covers everything. Add salt and pepper to taste as you go. Finish with fresh lemon juice to brighten it all up and balance the earthy flavors. You can add a bit of cayenne if you want some heat with the creaminess.
- Assemble Your Masterpiece:
- Take those perfectly baked sweet potatoes out and let them cool just enough to touch. Cut each one down the middle but don't go all the way through. Push the ends toward the middle to make an opening. Fluff up the inside with a fork, mixing the flesh a little with the skin to make a good base. Pile your mushroom mix into each potato, letting it spill over a bit for a homestyle look.
Pin it
This meal takes me back to cold nights at my grandma's house, where she always made comfort food but hardly ever anything plant-based. Making this vegan version makes me happy because it feels just as satisfying as her hearty cooking but with my own healthy twist. Everyone's always surprised by how creamy the tahini makes it.
Make Ahead Options
These filled sweet potatoes work great for planning ahead. You can cook the potatoes and make the filling up to three days early. Just keep them in separate containers in the fridge. When you're ready to eat, warm the potatoes in a 350°F oven for about 15 minutes, heat up the filling in a pan, then put them together. This makes weekday lunches or quick dinners super easy while keeping everything tasting fresh.
Pin it
Simple Ingredient Swaps
Can't find something or want to change things up? No problem. You can use kale instead of spinach if you want a stronger green taste. Just cut out the tough stems and cook it a bit longer. Don't like sweet potatoes? Regular potatoes or even butternut squash cut in half work great too. If you eat dairy, try crumbling some feta on top for a tangy kick against the creamy filling. You can switch things around but still keep the main flavors intact.
Cultural Background
This dish gets its inspiration from Middle Eastern cooking where they use tahini all the time to make creamy sauces without dairy. Combining earthy veggies with sesame-based sauces has been done for hundreds of years in places like Lebanon, Israel and Syria. By stuffing these flavors into sweet potatoes, we're mixing traditional ingredients with modern plant-based cooking. Knowing this background makes the meal even more interesting when you eat it.
Frequently Asked Questions
- → How do I get soft sweet potatoes?
Set your oven to 180°C (fan). Scrub your potatoes clean, poke small holes in them, and lay them on a tray. Bake for around 40 minutes or until they’re tender inside.
- → Can I store this meal for later?
Absolutely! Stash the stuffed sweet potatoes in the fridge for up to 3 days. When you’re ready to eat, just warm them up in the microwave or oven.
- → How can I add a bit of crunch?
Add chopped nuts, sesame seeds, or pumpkin seeds on top of the stuffed potatoes for a crunchy boost.
- → Is adding cheese an option?
If you’re not sticking to vegan, grated cheese makes a great addition! Top off the potatoes or melt it over the filling for a richer taste.
- → How can I make the mix smoother?
Stir in a little coconut milk while cooking the filling to make it extra smooth and creamy.