Creamy Mushroom Spinach Potatoes (Print Version)
# Ingredients:
→ Key Ingredients
01 -
2 small-sized yams
02 -
1 small onion, chopped up
03 -
200g of thinly sliced mushrooms
04 -
2 crushed garlic cloves
05 -
60g fresh spinach leaves
06 -
1 tablespoon of tahini (add a little extra for richness)
07 -
1 teaspoon of nutritional yeast
08 -
A sprinkle of salt and pepper
09 -
Juice squeezed from half a small lemon
10 -
A slight dash of cayenne for spice (optional)
# Instructions:
01 -
Turn the oven on to 180°C (fan) and get a tray ready with baking paper. Clean the yams well and poke them gently with a knife to release steam while cooking. Put them on the tray and bake until soft—about 40 minutes. Check softness with a fork.
02 -
With 10 minutes left on your sweet potatoes, warm up a frying pan over medium heat using either a splash of olive oil or just water. Toss in the chopped onion, garlic, and mushrooms. Stir around until the mushrooms look golden and juicy. Mix in spinach, tahini, yeast, some salt, and pepper. Let it simmer, stirring, until the spinach wilts and it all comes together nice and creamy. Add a splash of lemon juice and a bit of cayenne if you want to kick up the flavor. Stir one last time.
03 -
When the yams come out of the oven, let them cool enough to handle. Slice them lengthwise, fluff up the inside to create some room, and pack the creamy spinach and mushroom mixture inside. Load them up generously.
04 -
Serve it warm—it works great as a filling breakfast or a lighter meal option.
# Notes:
01 -
Poking the sweet potatoes keeps them from bursting while they cook.
02 -
Cooking with water instead of oil in the pan cuts back on fat if you'd like to keep it lighter.