Description
A delightful combination of sweet potatoes stuffed with creamy, garlicky mushrooms and spinach, perfect for any occasion.
Ingredients
Scale
- 4 medium sweet potatoes
- 1 cup mushrooms, chopped
- 2 cups fresh spinach
- 2 cloves garlic, minced
- 1/4 cup tahini
- 1 tablespoon olive oil
- Salt and pepper to taste
- Optional: chopped parsley for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- Wash the sweet potatoes and poke holes in them with a fork.
- Place them on a baking sheet and bake for 45-60 minutes.
- Heat olive oil in a skillet over medium heat and add minced garlic.
- Sauté for 1 minute.
- Add chopped mushrooms and cook until golden brown, about 5-7 minutes.
- Introduce fresh spinach, cooking until wilted.
- Stir in tahini and season with salt and pepper.
- Cool the sweet potatoes slightly and cut open lengthwise.
- Stuff each sweet potato with filling.
- Garnish with chopped parsley if desired.
Notes
For make-ahead options, prep the filling in advance and store in the refrigerator. Can be customized with additional ingredients like roasted red peppers or cheese.
Nutrition
- Serving Size: 1 stuffed sweet potato
- Calories: 300
- Sugar: 8g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 0mg