Sweet Potatoes Creamy Mushroom and Spinach Stuffed / GF, DF, V,

Sweet Potatoes Creamy Mushroom and Spinach Stuffed

Creamy Mushroom and Spinach Stuffed Sweet Potatoes are a delicious and satisfying dish that combines the natural sweetness of baked sweet potatoes with a rich, flavorful filling of mushrooms and spinach. It’s the perfect meat-free option for a wholesome lunch or dinner – comforting, yet light and full of nutrients. Ideal when you’re craving something cozy but healthy.

INGREDIENTS

• 2 small sweet potatoes
• 1 small onion diced
• 200g mushrooms sliced
• 2 garlic cloves crushed
• 60g spinach
• 1 heaped tbsp tahini
• Salt and pepper
• Juice of ½ a small lemon
• Pinch of cayenne pepper (optional)

Instructions

While the sweet potatoes are baking, heat a dash of water or olive oil in a frypan over medium heat.
Add the diced onion, sliced mushrooms, and crushed garlic to the pan. Sauté for 5-7 minutes, or until the mushrooms have released their juices and are slightly browned.
Stir in the spinach, tahini, salt, and pepper cooking for another 3-4 minutes until the spinach has wilted and the mixture becomes creamy.
Add the lemon juice and cayenne pepper (if using) for an extra layer of flavor. Stir well to combine.

Remove the baked sweet potatoes from the oven and let them cool slightly.
Slice each sweet potato lengthwise and gently fluff the insides with a fork to create a space for the filling.
Spoon the creamy mushroom and spinach mixture into the sweet potatoes, ensuring each one is generously stuffed.

Serve the stuffed sweet potatoes warm as a hearty breakfast, lunch, or light dinner.

Enyoj!!