Creamy Mushroom Stuffed Sweet Potatoes (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 small sweet potatoes
02 -
1 small onion, diced
03 -
200g mushrooms, sliced
04 -
2 garlic cloves, crushed
05 -
60g spinach
06 -
1 heaped tbsp tahini
07 -
1 tsp nutritional yeast
08 -
Salt and pepper, to taste
09 -
Juice of ½ small lemon
10 -
Pinch of cayenne pepper (optional)
# Instructions:
01 -
Preheat the oven to 180°C (fan) and line a baking tray with baking paper. Wash the sweet potatoes thoroughly, then pierce them a few times with a knife to allow steam to escape. Place the sweet potatoes on the prepared tray and bake for 40 minutes, or until soft when pierced with a fork.
02 -
When the sweet potatoes have about 10 minutes left to bake, 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 until the mushrooms release their juices and become golden. Stir in the spinach, tahini, nutritional yeast, salt, and pepper. Cook until the spinach is wilted and the mixture becomes creamy. Add the lemon juice and a pinch of cayenne pepper (optional) for a bit of heat. Stir well to combine.
03 -
Remove the sweet potatoes from the oven and let them cool slightly. Slice each sweet potato lengthwise and fluff the insides with a fork to create space for the filling. Spoon the creamy mushroom and spinach mixture into the sweet potatoes, filling them generously.
04 -
Serve warm as a hearty breakfast or a light, savory meal.
# Notes:
01 -
Piercing sweet potatoes allows steam to escape and prevents bursting during baking.
02 -
Using a dash of water instead of oil in the frypan can help reduce overall fat content if desired.