I love how these sweet potatoes are loaded with a creamy, savory filling made from sautéed mushrooms, fresh spinach, and tahini. They’re cozy yet light—a satisfying dish I happily make for lunch, dinner, or even a hearty breakfast.

Why I’ll Love This Recipe

I find this recipe irresistible because:

It’s nutrient-dense and naturally vegan.
It’s comforting but doesn’t feel heavy.
It’s simple to make with minimal ingredients.
I can customize it in many ways.
It works perfectly for meal prep.

ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 small sweet potatoes
1 small onion, diced
200 g mushrooms, sliced
2 garlic cloves, crushed
60 g spinach
1 heaped tablespoon tahini
1 teaspoon nutritional yeast
Salt and pepper, to taste
Juice of ½ a small lemon
Pinch of cayenne pepper (optional)

directions

Preheat the oven to 180 °C (fan). Pierce the sweet potatoes and place them on a baking tray lined with baking paper. Bake for around 40 minutes, or until they’re soft.
While the potatoes are baking, sauté the onion, mushrooms, and garlic in a pan with a bit of oil or water until the mushrooms brown (about 5–7 minutes).
Add the spinach, tahini, nutritional yeast, salt, and pepper. Stir and let the spinach wilt (about 3–4 minutes).
Remove from heat and stir in the lemon juice and cayenne pepper if using.
Once the sweet potatoes are baked, slice them open lengthwise, fluff the insides with a fork, and fill them generously with the mushroom and spinach mixture.
Serve warm.

Servings and timing

Servings: 2
Prep time: 10 minutes
Cook time: 40 minutes
Total time: 50 minutes

Variations

I sometimes add cooked chickpeas, lentils, or quinoa to the filling for extra protein.
Almond butter or cashew butter works well if I don’t have tahini.
I like throwing in some extra vegetables like bell peppers or zucchini.
When I want heat, I use more cayenne or a drizzle of hot sauce.
A sprinkle of cheese or vegan cheese gives it a rich, indulgent touch.

storage/reheating

I store the stuffed sweet potatoes in an airtight container in the fridge for up to 3 days. To reheat, I use the microwave for 1–2 minutes or pop them in a preheated oven at 180 °C until warmed through.

FAQs

Can I use larger sweet potatoes?

Yes, I just adjust the baking time. Larger ones might need an extra 10–15 minutes in the oven.

Can I make this ahead of time?

I often bake the sweet potatoes and cook the filling in advance. When I’m ready to eat, I just reheat and assemble.

What can I use instead of tahini?

I’ve used almond butter, cashew butter, and even plain plant-based yogurt. All work nicely depending on the flavor I want.

Can I freeze this recipe?

Yes, I freeze the baked sweet potatoes and the filling separately. When ready, I thaw and reheat before assembling.

Is this recipe gluten-free?

It is naturally gluten-free, as long as the tahini and nutritional yeast I use are certified gluten-free.

Conclusion

This recipe is one of my go-to meals when I want something hearty, flavorful, and nourishing. The combination of sweet potato with creamy mushrooms and spinach never gets old for me. Whether I’m cooking for myself or guests, it’s always a hit.