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 40 minutes or until soft.

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

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

Further cook until spinach has wilted.

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.