Looking for a delicious and easy recipe that is perfect for any occasion? Look no further than these Creamy Mushroom and Spinach Stuffed Sweet Potatoes! Packed with flavor, nutrients, and a creamy texture, this dish is sure to become a new favorite.
Why You’ll Love This Recipe?
- The combination of savory mushrooms, fresh spinach, and creamy tahini creates a mouthwatering flavor profile.
- With minimal prep time, this recipe is perfect for a quick weeknight dinner or meal prep for the week ahead.
- These stuffed sweet potatoes are versatile and can be customized with your favorite ingredients.
Ingredient Notes:
- Small sweet potatoes: Provide a sweet and creamy base for the filling.
- Small onion, diced: Adds a sweet and savory flavor to the dish.
- Mushrooms, sliced: Brings a meaty texture and umami flavor to the filling.
- Garlic cloves, crushed: Enhances the overall savory taste of the dish.
- Spinach: Adds a pop of color and freshness to the filling.
- Heaped tbsp tahini: Provides a creamy and nutty taste to the filling.
- Nutritional yeast: Adds a cheesy and savory flavor to the filling.
- Salt and pepper, to taste: Enhances the overall flavor of the dish.
- Juice of ½ a small lemon: Adds a bright and citrusy element to the filling.
- Pinch of cayenne pepper (optional): Adds a subtle kick of heat to the dish.
Step-by-Step Instructions:
- Preheat the oven to 400°F.
- Wash the sweet potatoes and pierce them with a fork. Place them on a baking sheet and bake for 45-60 minutes, or until tender.
- In a skillet, sauté the onion until translucent. Add the mushrooms and garlic, and cook until the mushrooms are tender.
- Stir in the spinach, tahini, and nutritional yeast until the spinach is wilted.
- Remove the sweet potatoes from the oven and let them cool slightly. Cut them in half and scoop out the flesh, leaving a thin layer inside the skin.
- Mash the sweet potato flesh and mix it with the mushroom and spinach mixture. Season with salt, pepper, lemon juice, and cayenne pepper.
- Fill the sweet potato skins with the filling and bake for an additional 10-15 minutes, or until heated through.
Helpful Tips:
- For a creamier texture, mix in a splash of plant-based milk with the sweet potato flesh.
- Feel free to add your favorite herbs or spices to customize the flavor of the filling.
- Store any leftover filling in an airtight container in the refrigerator for up to 3 days.
- For a heartier meal, serve the stuffed sweet potatoes with a side salad or roasted vegetables.
Expert Tips for the Best Results:
- Roasting the sweet potatoes whole enhances their natural sweetness and creates a creamy texture.
- Use a variety of mushrooms, such as cremini or shiitake, for a more complex flavor profile.
- Experiment with different nut or seed butters in place of tahini for a unique twist on the filling.
Serving Suggestions:
These Creamy Mushroom and Spinach Stuffed Sweet Potatoes pair perfectly with a crisp green salad, a side of quinoa, or a glass of chilled white wine.
Storage and Reheating Tips:
To store leftovers, place the stuffed sweet potatoes in an airtight container in the refrigerator for up to 3 days. To reheat, microwave for 2-3 minutes or bake in the oven at 350°F until heated through.
Frequently Asked Questions:
- Can I use regular potatoes instead of sweet potatoes? Yes, you can substitute regular potatoes for sweet potatoes in this recipe.
- Can I freeze the stuffed sweet potatoes? While it is possible to freeze them, the texture may become slightly mushy upon thawing.
- Can I omit the nutritional yeast? Yes, you can omit the nutritional yeast, but it adds a cheesy flavor to the filling.
Conclusion:
These Creamy Mushroom and Spinach Stuffed Sweet Potatoes are a delicious and satisfying meal that is perfect for any occasion. Try this recipe today and let us know how you enjoyed it!
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Creamy Mushroom and Spinach Stuffed Sweet Potatoes
- Prep Time: 15 mins
- Cook Time: 1 hour
- Total Time: 1 hour 15 mins
- Yield: 2 servings 1x
- Category: Main-course
- Method: Baking
- Cuisine: Various
Description
These Creamy Mushroom and Spinach Stuffed Sweet Potatoes are a delicious and satisfying dish that combines the earthy flavors of mushrooms and spinach with the creaminess of tahini. A perfect balance of flavors and textures in every bite!
Ingredients
Units
Scale
Main 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 1/2 a small lemon
- Pinch of cayenne pepper (optional)
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C).
- Bake the sweet potatoes: Pierce the sweet potatoes with a fork, place them on a baking sheet, and bake for about 45-60 minutes until tender.
- Prepare the filling: In a skillet, sauté the onion, mushrooms, and garlic until softened. Add spinach and cook until wilted. Stir in tahini, nutritional yeast, salt, pepper, lemon juice, and cayenne pepper if using.
- Stuff the sweet potatoes: Cut a slit in each sweet potato and fill with the mushroom and spinach mixture.
- Serve: Serve hot and enjoy!
Notes
- You can customize the filling by adding other vegetables or spices of your choice.
- For a creamier texture, you can mix in a bit of plant-based milk or cream to the filling.
Nutrition
- Serving Size: 1 stuffed sweet potato
- Calories: Approximately 300 kcal
- Sugar: 5 g
- Sodium: 300 mg
- Fat: 10 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 8 g
- Protein: 6 g
- Cholesterol: 0 mg