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Dig into these loaded sweet potatoes filled up with cozy mushrooms and spinach. They’re totally plant-based, super filling, and have a rich creamy feel thanks to tahini and a splash of lemon juice. The flavors pop and they look awesome piled high. Try these next time you want a lazy Sunday lunch or a weeknight pick-me-up—vegans and meat-eaters both go wild for them.
I whipped this up first just for my vegan buddy, but now everyone begs for it. Even my kids dig the creamy, stick-to-your-ribs filling.
Comforting Ingredients
- Cayenne pepper: Totally optional, but sprinkle a pinch if you want a touch of heat
- Lemon juice: That fresh zing pulls everything together, so squeeze it right in
- Salt and pepper: Grab sea salt for the best flavor and season at the end to taste
- Nutritional yeast: Flakes make it cheesy and umami—skip the powder
- Tahini: Pick a runny, top-notch brand to get that creamy finish
- Spinach: Baby leaves wilt super quick and add lots of color
- Garlic: Crush fresh cloves for the best punch, don’t use jarred
- Mushrooms: Cremini or button keep their bite and earthiness
- Onion: Chop small, any type works for that sweet flavor
- Sweet potatoes: Go for similar sizes so they cook evenly, plus they’re naturally sweet
Simple Instructions
- Serve it up:
- Dive in while they’re still warm! If you’re into meal-prep, they hold up great even when cooled—perfect for any meal of the day.
- Pack the filling in:
- Grab the baked sweet potatoes, wait until you can touch them, then slice lengthwise. Use a fork to mash and fluff up the middle, then load up as much creamy mushroom filling as you like.
- Mix the filling:
- As the potatoes finish baking, add olive oil or just a splash of water in a big pan over medium heat. Toss in onions, mushrooms, and garlic. Let them cook until things get soft and golden—about eight minutes. Now mix in the spinach, tahini, nutritional yeast, salt, and pepper. Let spinach wilt, then squeeze in the lemon and cayenne if you like. Stir until creamy.
- Roast sweet potatoes:
- Start your oven at one hundred eighty Celsius with fan. Line a tray with baking paper, scrub your sweet potatoes clean, and jab them a few times with a knife. Lay them out and roast for around forty minutes. They should feel super soft to the touch, skins chewy and sweet.
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Can’t get enough of the way mushrooms and tahini play together in this mix. It always brings back memories of chilly nights and crowded kitchens with family laughing around the table.
Keeping Leftovers Fresh
Stash any extra in a tight-lid box in the fridge and you’re good for three days. To warm them back up, just pop into a hot oven at one seventy-five Celsius for ten-ish minutes or microwave until steamy. The filling by itself can be frozen—just thaw and stuff fresh potatoes anytime.
Switch Things Up
No cremini? Go wild—shiitake or a fancy wild mix add big flavors. Low on tahini? Swap in almond or cashew butter for that rich hit. Kale stands in just fine if you’re missing spinach. Nutritional yeast makes everything cheesy, so only skip it if you’ve got no choice.
Ways to Serve
Sprinkle toasted pumpkin or sesame seeds for a nice crunch, or dollop some vegan pesto for a splash of color. A spoonful of coconut yogurt keeps things cool. Pair with leafy greens for a filling meal.
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Background & Inspiration
Folks have loved sweet potatoes in American kitchens forever—they’re sweet and work in so many dishes. Loading them up with creamy veggies is a newer plant-based idea that blends Mediterranean vibes and good old comfort food.
Recipe FAQs
- → How do you get the filling creamy without dairy?
Mixing tahini and nutritional yeast with mushrooms and spinach gives you that rich, creamy feel without any milk or cheese.
- → Can these be prepped ahead of time?
You sure can! Put everything together and keep them chilled up to three days. Warm them up before diving in for the best taste.
- → What pairs well with these stuffed sweet potatoes?
They go great with a cold salad, roasted veggies, or a handful of crunchy seeds on top for a little extra texture.
- → Is there a substitute for tahini?
If you don’t have tahini, just use cashew butter or sunflower seed butter instead —both work great for creaminess.
- → How can you add more protein?
Pile in some cooked chickpeas, lentils, or a shower of toasted seeds to boost the protein.
- → Can this dish be made non-vegan?
If you want, sprinkle some shredded cheese over the top before serving. Easy switch!