Creamy Mushroom and Spinach Stuffed Sweet Potatoes

Here is my favorite stuffed sweet potato recipe, with a creamy mushroom and spinach filling that’s rich, satisfying, and packed with flavor.

These stuffed sweet potatoes are my go-to weeknight dinner when I want something healthy but still comforting. My kids actually ask for seconds, which is saying something when vegetables are involved. Plus, they’re filling enough that nobody’s digging through the pantry an hour later.

What Kind of Sweet Potatoes Should I Use?

For this stuffed sweet potato recipe, you’ll want to pick sweet potatoes that are similar in size so they cook evenly in the oven. Look for ones that feel firm and heavy for their size, without any soft spots or wrinkled skin. Orange-fleshed sweet potatoes work perfectly here since they become nice and creamy when baked, making them easy to scoop out and mix with the filling. If you can only find larger sweet potatoes, that’s totally fine – just plan on a longer baking time and maybe save some of the extra flesh for another meal.

Options for Substitutions

This recipe is pretty forgiving when it comes to swaps, so here are some easy substitutions you can make:

• Sweet potatoes: Regular russet or red potatoes work great too, though you’ll lose that natural sweetness. You could also try butternut squash halves for a similar sweet flavor profile.
• Tahini: If you don’t have tahini, try almond butter, cashew butter, or even a couple tablespoons of heavy cream for richness. The nutty flavor will be different but still delicious.
• Nutritional yeast: You can skip this entirely or substitute with a tablespoon of grated parmesan cheese if you’re not keeping it vegan. It adds a cheesy, umami flavor that’s nice but not essential.
• Spinach: Fresh spinach works best here, but you can use frozen spinach – just make sure to thaw it completely and squeeze out all the excess water first. Kale or arugula also work well.
• Mushrooms: Any mushrooms will do the trick – button, cremini, shiitake, or portobello. Each brings its own flavor, so pick what you like or have on hand.

Watch Out for These Mistakes While Cooking

The biggest mistake when making stuffed sweet potatoes is not cooking them long enough – undercooked sweet potatoes will be hard and difficult to scoop out, so make sure they’re fork-tender all the way through before removing from the oven.

Another common error is overcrowding the mushrooms in the pan, which causes them to steam instead of getting that nice golden-brown color, so cook them in batches if needed and let them release their moisture before adding other ingredients.

Don’t add the spinach too early in the cooking process since it wilts quickly and can become mushy – toss it in during the last minute or two just until it’s barely wilted.

For the creamiest filling, let the tahini come to room temperature before mixing it in, and taste your mixture before stuffing since nutritional yeast can vary in saltiness and you might need to adjust your seasoning.

What to Serve With Stuffed Sweet Potatoes?

These creamy mushroom and spinach stuffed sweet potatoes are pretty filling on their own, but I love pairing them with a simple side salad dressed with olive oil and lemon juice to balance out the richness. A slice of crusty bread or some warm pita is perfect for scooping up any of that delicious tahini mixture that might fall out. If you want to make it more of a complete meal, try serving them alongside some roasted vegetables like Brussels sprouts or broccoli, or even a light soup like a clear vegetable broth. For extra protein, you could add some chickpeas or white beans on the side, which pair really well with the earthy mushroom flavors.

Storage Instructions

Refrigerate: These stuffed sweet potatoes keep really well in the fridge for up to 4 days. Just wrap each one individually in foil or store them in airtight containers. The creamy mushroom filling actually gets even more flavorful after a day or two, so they make great meal prep!

Freeze: You can totally freeze these for up to 3 months if you want to make a big batch. Wrap them tightly in plastic wrap, then foil, or pop them in freezer-safe containers. They’re perfect for those busy weeknight dinners when you need something healthy and filling.

Reheat: To warm them up, just pop them in the oven at 350°F for about 15-20 minutes if they’re from the fridge, or 25-30 minutes if frozen. You can also microwave them for 2-3 minutes, but the oven keeps that nice texture on the sweet potato skin.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 370-440
• Protein: 10-14 g
• Fat: 9-13 g
• Carbohydrates: 65-75 g

Ingredients

For the sweet potatoes:

• 2 small sweet potatoes

For the filling:

• 1 small onion, chopped
• 7 oz mushrooms, sliced
• 2 cloves garlic, minced
• 2 oz spinach leaves
• 1 tbsp tahini (heaping)
• 1 tsp nutritional yeast flakes
• Salt and black pepper, to taste
• Juice from half a small lemon
• Dash cayenne pepper (optional)

Step 1: Bake the Sweet Potatoes

• 2 small sweet potatoes

Preheat the oven to 180°C (fan) and line a baking tray with baking paper.

Wash the sweet potatoes thoroughly, then pierce them several times with a knife to allow steam to escape.

Place the sweet potatoes on the prepared tray and bake for about 40 minutes, or until they are soft when pierced with a fork.

Step 2: Sauté the Vegetables

• 1 small onion, chopped
• 7 oz mushrooms, sliced
• 2 cloves garlic, minced

While the sweet potatoes are finishing baking (about 10 minutes left), heat a dash of water or a bit of olive oil in a frypan over medium heat.

Add the chopped onion, sliced mushrooms, and minced garlic to the pan.

Sauté them until the mushrooms release their juices and turn golden, and the onions are soft and fragrant.

Step 3: Make the Creamy Spinach Filling

• 2 oz spinach leaves
• 1 tbsp tahini (heaping)
• 1 tsp nutritional yeast flakes
• salt and black pepper, to taste

Reduce the heat to low and stir in the spinach leaves, tahini, nutritional yeast flakes, salt, and black pepper.

Cook everything together, stirring occasionally, until the spinach wilts and the mixture becomes creamy.

I find that adding the tahini at this stage gives the filling a rich, smooth texture.

Step 4: Finish the Filling

• juice from half a small lemon
• dash cayenne pepper (optional)

Add the juice from half a small lemon to the pan along with a dash of cayenne pepper if you want some heat.

Stir everything well to mix the flavors together.

I like to squeeze the lemon directly into the pan for maximum freshness.

Step 5: Assemble the Stuffed Sweet Potatoes

• baked sweet potatoes from Step 1
• creamy mushroom and spinach filling from Steps 2–4

Remove the sweet potatoes from the oven and let them cool slightly.

Slice each potato lengthwise and gently fluff the insides with a fork to create space for the filling.

Spoon the creamy mushroom and spinach mixture from Steps 2–4 into the sweet potatoes, filling them generously.

Creamy Mushroom and Spinach Stuffed Sweet Potatoes

Delicious Creamy Mushroom and Spinach Stuffed Sweet Potatoes recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 21 minutes mins

Cook Time 44 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings 4

Calories 405 kcal

Ingredients

  

For the sweet potatoes:

• 2 small sweet potatoes

For the filling:

• 1 small onion, chopped
• 7 oz mushrooms, sliced
• 2 cloves garlic, minced
• 2 oz spinach leaves
• 1 tbsp tahini (heaping)
• 1 tsp nutritional yeast flakes
• salt and black pepper, to taste
• juice from half a small lemon
• dash cayenne pepper (optional)

Instructions

 

• Preheat the oven to 180°C (fan) and line a baking tray with baking paper. Wash the sweet potatoes thoroughly, then pierce them several times with a knife to allow steam to escape. Place the sweet potatoes on the prepared tray and bake for about 40 minutes, or until they are soft when pierced with a fork.
• While the sweet potatoes are finishing baking (about 10 minutes left), heat a dash of water or a bit of olive oil in a frypan over medium heat. Add the chopped onion, sliced mushrooms, and minced garlic to the pan. Sauté them until the mushrooms release their juices and turn golden, and the onions are soft and fragrant.
• Reduce the heat to low and stir in the spinach leaves, tahini, nutritional yeast flakes, salt, and black pepper. Cook everything together, stirring occasionally, until the spinach wilts and the mixture becomes creamy. I find that adding the tahini at this stage gives the filling a rich, smooth texture.
• Add the juice from half a small lemon to the pan along with a dash of cayenne pepper if you want some heat. Stir everything well to mix the flavors together. I like to squeeze the lemon directly into the pan for maximum freshness.
• Remove the sweet potatoes from the oven and let them cool slightly. Slice each potato lengthwise and gently fluff the insides with a fork to create space for the filling. Spoon the creamy mushroom and spinach mixture from Steps 2–4 into the sweet potatoes, filling them generously.