If you’d told me five years ago that I’d be gushing over a sweet potato, I probably would’ve laughed—and then immediately asked for the fries platter instead. But here we are, and I have to confess: these Creamy Mushroom and Spinach Stuffed Sweet Potatoes have totally converted me. They’re tender, naturally sweet, and come bursting with a savory, dreamy mushroom–spinach filling that’s been kissed with tahini and nutritional yeast. In my house, they’ve become the go-to for everything from a quick solo lunch to a laid-back weekend brunch with friends.

I first whipped up this recipe on a drizzly Sunday afternoon when all I craved was something cozy yet bright. The oven timer dinged just as the rain picked up outside, and the steam rising from the sweet potatoes felt like a warm hug. I spooned in that creamy filling, and one bite later I knew I had to share this with you. It’s wildly satisfying, entirely vegan, gluten-free, and packed with fiber, iron, and plant-based protein—so it’s a win for both your taste buds and your gut.

Beyond the nutrition punch, what I love most is how adaptable these are. You can swap in kale for spinach, add a handful of toasted nuts for crunch, or sprinkle on some chili flakes for extra heat. But the core magic always lies in that silky tahini–mushroom combo, which somehow feels indulgent without derailing your healthy-eating goals.

Below, we’ll walk through the very first steps together—getting those sweet potatoes baked to perfection and coaxing every bit of flavor out of our veggies. Ready to dive in?

Step 1: Bake the Sweet Potatoes

1. Preheat & Prep
   Preheat your oven to 180 °C (fan). Line a baking tray with parchment paper—trust me, it makes cleanup a breeze.

2. Wash & Pierce
   Give your sweet potatoes a good scrub, then pierce each one several times with a sharp knife or fork. This little trick helps steam escape and keeps you from ending up with potato eruptions in the oven.

3. Bake to Tender Perfection
   Arrange the potatoes on your prepared tray and slide them into the oven. Set a timer for 40 minutes. What you’re aiming for is “fork-goes-in-without-a-fight” tenderness—when you can slide a skewer or fork right through, they’re done. While they’re bubbling away, you’ve got the perfect window to tackle the filling.

Chef’s Tip: If you’re in a hurry, you can microwave the sweet potatoes for 5–7 minutes before finishing them in the oven for 15–20 minutes. You’ll still get that soft, yielding flesh without sacrificing too much of the roasted flavor.

Step 2: Sauté the Veggies

1. Heat Your Pan
   Place a frying pan over medium heat and add a dash of water or olive oil—just enough to coat the bottom.

2. Onion, Mushroom & Garlic
   Toss in your diced onion, sliced mushrooms, and crushed garlic. Stir occasionally for about 5–7 minutes, until the mushrooms have released their juices and are turning a lovely golden brown.

3. Layer in Flavor
   As those mushrooms sizzle, you’ll notice the kitchen filling with this deep, savory aroma. If you like a little extra oomph, sprinkle in a pinch of salt halfway through to draw out even more moisture and intensify the flavor.

Insider Note: If you’re working with baby bella mushrooms, they’ll give you a meatier bite. Wild mushrooms like shiitake or oyster work beautifully, too—just be sure to slice them evenly so everything cooks at the same rate.

Step 3: Build the Creamy Filling

1. Spinach Meets Tahini
   With the heat still on medium, stir your fresh spinach into the pan. It will look like a mountain of greens at first, but don’t worry—they’ll wilt in about 2–3 minutes.

2. Nutritional Yeast for Umami
   Sprinkle in the nutritional yeast, which gives you that cheesy, nutty depth without any dairy. Stir thoroughly so every leaf of spinach gets coated.

3. Season & Creamify
   Add the heaped tablespoon of tahini, then season with salt, pepper, and a pinch of cayenne if you’re feeling adventurous. Pour in a splash of water (or more olive oil) as needed to loosen things up—aim for a silky texture that clings to your spoon.

4. Brighten with Lemon
   Once everything is melted together and dreamy-looking, remove the pan from heat and squeeze in the juice of half a lemon. The citrus cuts through the richness, making each bite sing.

Behind-the-Scenes Tip: I always keep a little extra tahini on hand—sometimes I’ll add a second drizzle at the end if I want an even creamier hit. And if your tahini is too thick or separated, stir in a teaspoon of warm water until it smooths out.

Step 4: Stuff and Shine

1. Prep the Potatoes
   After your potatoes have cooled for about 5 minutes (just enough that you can handle them), slice each one lengthwise—but don’t cut all the way through. This creates a pocket for stuffing.

2. Fluff the Insides
   Using a fork, gently mash the interior flesh toward the edges to create a little nest. This not only makes room for more filling but also gives you those delightful potato-curdling ridges that trap sauce.

3. Spoon in the Filling
   Divide the warm mushroom–spinach mixture evenly between the two potatoes, heaping it generously so every bite has that creamy, savory goodness.

4. Final Garnishes (Optional)
   If you’re in the mood to jazz things up, top with some chopped fresh parsley, a sprinkle of sesame seeds, or even a handful of toasted pine nuts for crunch.

Variation Idea: Swap the spinach for kale or chard, or stir in a handful of sun-dried tomatoes for a sweet-tart twist. You can also crumble in some vegan feta right before serving for an added tang.

Extra Tips to Make It Foolproof

• Oven Temperature Check: Every oven runs a bit differently. If you find your potatoes aren’t quite soft after 40 minutes, give them an extra 5–10 minutes and test again.

• Batch Cooking: Want leftovers? Roast four potatoes at once and double the filling. Store extras in airtight containers in the fridge for up to three days—you’ll appreciate the ready-made lunch!

• Make It Lighter: For an even lower-fat version, omit the tahini and add a tablespoon of low-fat plain vegan yogurt at the end for creaminess without the richness.

• Time-Saving Hack: If you’re pressed for time, sauté the filling while the potatoes bake. Then, once the potatoes are done, just pull everything together—minimal fuss, maximum flavor.

Frequently Asked Questions

1. Can I prepare the filling ahead of time?

Absolutely! The mushroom–spinach filling keeps beautifully in the fridge for up to 2 days. Store it in an airtight container and simply reheat gently in a skillet or microwave. Once it’s warmed through, spoon it into freshly baked (or reheated) sweet potatoes for a super-quick meal.

2. What’s the best way to reheat stuffed sweet potatoes?

For the best texture, preheat your oven to 160 °C (fan) and place the assembled potatoes on a baking tray. Bake for 10–12 minutes, until heated through. If you’re in a rush, wrap each potato in damp paper towel and microwave on medium power for 2–3 minutes, checking halfway.

3. Can I swap the spinach for other greens?

Yes! Kale, Swiss chard, or even finely chopped collard greens all work well—just be sure to remove any tough ribs and give them a little extra cooking time to wilt completely. Baby kale or chard usually wilts just as quickly as spinach.

4. Is this recipe freezer-friendly?

You can freeze the filling on its own in a freezer-safe container for up to 3 months. Thaw overnight in the fridge and reheat before stuffing. I don’t recommend freezing the baked potatoes after stuffing, as the texture can turn slightly mushy upon thawing.

5. How can I boost the protein content?

For an extra protein punch, stir in a handful of cooked lentils or white beans when building the filling. Alternatively, top your stuffed potato with a sprinkle of toasted pumpkin seeds, hemp hearts, or even some seared tofu cubes.

6. What if I need a nut-free or sesame-free version?

Swap the tahini for smooth sunflower seed butter or a spoonful of vegan yogurt (plain, unsweetened) to maintain creaminess. Just adjust the seasoning—sunflower butter has a milder flavor than tahini, so you may want a bit more nutritional yeast or lemon juice.

Wrapping It All Up

And there you have it—creamy, savory, and utterly delicious Mushroom and Spinach Stuffed Sweet Potatoes that feel indulgent yet nourish you from the inside out. Whether you’re meal-prepping for the week, hosting a casual brunch, or simply craving something warm and satisfying on a cozy evening, this recipe has you covered.

I still remember that rainy Sunday when I first tried this combination: the sweet potato’s natural sugars, the umami-packed mushrooms, and that silky tahini finish—it all came together in a way I never expected. Now, I hope it brings the same comfort and joy to your kitchen.

Give it a go, and don’t hesitate to make it yours. Leave a comment below sharing your favorite swap or tweak, or post a photo of your finished potatoes on social media—tag me so I can see! Happy cooking, friends, and here’s to turning simple veggies into something extraordinary.

Creamy Mushroom and Spinach Stuffed Sweet Potatoes

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• Author: Mark's Recipe
• Total Time: 50 minutes

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Description

These vibrant stuffed sweet potatoes are tender, naturally sweet and loaded with a savory, creamy mushroom–spinach filling. With a hint of tahini and nutritional yeast, they’re wonderfully rich and satisfying—perfect for a cozy lunch, light dinner or even a hearty brunch. Plus, they’re vegan, gluten-free and pack in fiber, iron and plant-based protein.

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Ingredients

Scale 1x2x3x

• Sweet Potatoes:
• 2 small sweet potatoes
• Filling:
• 1 small onion, diced
• 200 g mushrooms, sliced
• 2 garlic cloves, crushed
• 60 g fresh spinach
• 1 heaped tbsp tahini
• 1 tsp nutritional yeast
• Juice of ½ a small lemon
• Pinch of cayenne pepper (optional)
• Salt and pepper, to taste
• Dash of water or olive oil (for sautéing)

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Instructions

1️⃣ Bake the Sweet Potatoes

Preheat oven to 180 °C (fan). Line a baking tray with parchment paper.

Wash the sweet potatoes, then pierce each several times with a knife.

Place on the tray and bake for 40 minutes, or until a skewer slides in easily and the flesh is soft.

2️⃣ Sauté the Vegetables

While potatoes bake, heat a dash of water or oil in a frying pan over medium heat.

Add the diced onion, sliced mushrooms and crushed garlic. Sauté, stirring occasionally, for 5–7 minutes, until the mushrooms release their juices and turn golden.

3️⃣ Build the Creamy Filling

Stir in the spinach, tahini and nutritional yeast. Season with salt and pepper.

Cook for another 3–4 minutes, until the spinach wilts and the mixture turns creamy.

Remove from heat and stir in lemon juice and cayenne (if using).

4️⃣ Stuff the Sweet Potatoes

Once baked, let potatoes cool for 5 minutes. Slice each lengthwise, being careful not to cut all the way through.

Fluff the insides gently with a fork to create space, then spoon in the mushroom–spinach filling, dividing it evenly.

5️⃣ Serve

Transfer to plates and enjoy warm. These are lovely on their own or paired with a crisp green salad.

Notes

• Make-Ahead: Bake potatoes up to a day ahead; reheat and stuff just before serving.
• Variations:
• Swap spinach for kale or Swiss chard.
• Stir in 1 tbsp vegan cream cheese for extra decadence.
• Top with toasted pine nuts or pumpkin seeds for crunch.
• Storage: Leftovers keep in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave.

• Prep Time: 10 minutes
• Cook Time: 40 minutes

Nutrition

• Serving Size: 2