Ballerina Bites: Creamy Mushroom and Spinach Stuffed Sweet Potatoes

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Our favourite foodie ballerina is back with another delicious savoury recipe to indulge your tastebuds! See this month's wholesome creation below. x

Energetiks Ambassador Alexandra McMaster

Energetiks Ambassador Alexandra McMaster

It’s no secret that I love a sweet breakfast, but on occasion I opt for savoury. I typically go for something salty during performance season, as my body craves the extra salt because of the high adrenaline levels within my body.

 One of my go-to and easy options is my ‘Creamy Mushroom & Spinach Stuffed Sweet Potatoes’. This recipe begins by baking the sweet potatoes until soft, then sautéing mushrooms & spinach with a few other staple ingredients creating a tasty comforting breaky.




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)




Pre-heat oven to 180°C fan and line a tray with baking paper.

Wash sweet potatoes thoroughly then carefully pierce potatoes with a knife.

Bake for 40mins or until soft.


In the last 10mins of baking add onion, mushrooms and garlic in a frypan with a dash of water or olive oil.

Sauté until mushroom juices have evaporated before stirring through spinach, tahini, nutritional yeast, salt and pepper.

Further cook until spinach has wilted.


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Once potatoes are ready, slice down the middle, not going all the way through. Stuff each potato with the creamy mushroom and spinach mix.


Squeeze lemon juice over stuffed potatoes and dust with cayenne pepper.


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Serves 1




Love Alex, Ballerina Bites. Xx

 PS: Be sure to tag me @ballerina_bites on Instagram so I can see your wonderful recreations! Also, check out my previous recipe: Chocolate and Strawberry Sandwich Cookies. 

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