Description
A cozy and healthy dish featuring sweet potatoes stuffed with a creamy mixture of mushrooms, spinach, and tahini.
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 ½ a small lemon
- Pinch of cayenne pepper (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- Poke holes in the sweet potatoes and place them on a baking tray. Bake for 45-50 minutes, or until tender.
- Meanwhile, warm a pan over medium heat and sauté the diced onion until translucent.
- Add the sliced mushrooms and cook until tender.
- Stir in the crushed garlic and spinach, cooking until the spinach wilts.
- Remove from heat and mix in tahini, nutritional yeast, salt, pepper, lemon juice, and optional cayenne pepper.
- Once the sweet potatoes are tender, cut them in half and scoop out some flesh.
- Combine the sweet potato flesh with the filling, then spoon it back into the potato skins.
- Return the stuffed sweet potatoes to the oven for another 10-15 minutes.
Notes
For added crunch, consider topping the potatoes with breadcrumbs or nuts before the final bake.
