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Mushroom Spinach Stuffed Sweet Potatoes

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A cozy, healthy, and vegan-friendly recipe featuring roasted sweet potatoes stuffed with a savory mushroom and spinach filling, perfect for an easy weeknight dinner.

Ingredients

Scale
  • 2 medium sweet potatoes, washed and dried
  • 8 ounces cremini or baby bella mushrooms, sliced
  • 4 cups fresh spinach, roughly chopped
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 small yellow onion, finely diced
  • 1 teaspoon smoked paprika (optional)
  • Salt and black pepper, to taste
  • Pinch of red pepper flakes (optional)
  • 1 tablespoon fresh lemon juice
  • Handful fresh parsley or chives, chopped (for garnish)
  • 2 tablespoons nutritional yeast or vegan cheese (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Pierce each sweet potato several times with a fork and place on a baking sheet. Roast for 45-50 minutes until tender.
  2. While potatoes roast, heat olive oil in a large skillet over medium heat. Add diced onion and sauté for 3-4 minutes until softened.
  3. Add minced garlic and sliced mushrooms to the skillet. Cook for 8-10 minutes, stirring occasionally, until mushrooms brown and release moisture. Add a splash of water or broth if pan gets too dry.
  4. Add chopped spinach and cook for 2-3 minutes until wilted. Season with smoked paprika, salt, black pepper, and red pepper flakes. Stir to combine.
  5. Remove skillet from heat and stir in fresh lemon juice and nutritional yeast or vegan cheese if using. Adjust seasoning to taste.
  6. Once sweet potatoes are cool enough to handle, slice lengthwise and scoop out most of the flesh into a bowl, leaving a small border to keep the shape.
  7. Lightly mash the sweet potato flesh with a fork, leaving some texture. Fold the mushroom-spinach mixture into the mashed potato.
  8. Spoon the filling back into the potato skins, piling it up nicely. Place stuffed potatoes on the baking sheet and bake at 375°F (190°C) for 10 minutes to warm through.
  9. Garnish with fresh parsley or chives and serve immediately.

Notes

Do not overcrowd mushrooms in the pan to ensure proper caramelization. Use medium-sized sweet potatoes for even roasting. Adding lemon juice at the end brightens the flavors. Leftovers keep well for up to 3 days in the fridge and reheat best in the oven.

Nutrition

Keywords: mushroom stuffed sweet potatoes, spinach stuffed sweet potatoes, vegan dinner, healthy stuffed potatoes, gluten-free dinner, easy weeknight meal

Find it online: https://cooltastes.com/mushroom-spinach-stuffed-sweet-potatoes-easy-healthy-recipe-for-dinner/