Description
A wholesome and hearty dish combining naturally sweet roasted sweet potatoes with a rich, creamy mushroom filling. This comforting, flavorful recipe is perfect for cozy dinners or impressing guests with a plant-forward, nutritious entree that is both indulgent and light.
Ingredients
Scale
Vegetables & Produce
- 4 medium-sized sweet potatoes, washed and dried
- 10 oz fresh cremini or baby bella mushrooms, chopped
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- Fresh herbs (thyme, parsley, or chives), chopped, about 2 tbsp
Dairy or Alternatives
- 1/2 cup heavy cream or plant-based cream (such as coconut cream or oat cream)
- 1/4 cup grated Parmesan cheese or nutritional yeast for vegan option
Oils & Fats
- 2 tbsp olive oil or butter
Seasonings
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Roast the Sweet Potatoes: Preheat your oven to 400°F (200°C). Prick the washed and dried sweet potatoes a few times with a fork and place them on a baking sheet. Roast for 45 to 60 minutes until tender and easily pierced with a fork. This roasting enhances their natural sweetness and creates a soft interior perfect for stuffing.
- Prepare the Mushroom Filling: While the potatoes roast, heat olive oil or butter in a large skillet over medium heat. Add the chopped onion and sauté until translucent. Then, add the minced garlic and cook for another minute. Next, add the chopped mushrooms and cook for 7 to 10 minutes until they turn golden brown and tender. Season with salt, pepper, and fresh thyme to develop a rich aroma.
- Make it Creamy: Reduce the heat and stir in the heavy cream or plant-based cream. Allow the mixture to gently simmer until it thickens slightly. Then, add grated Parmesan cheese or nutritional yeast and stir well to combine, enhancing the dish’s creaminess and umami flavor. Taste and adjust seasoning if necessary.
- Stuff the Sweet Potatoes: Once the roasted sweet potatoes are cool enough to handle, slice each potato in half lengthwise. Using a fork, gently mash the interior flesh creating a small well in each half. Spoon the creamy mushroom mixture generously into each well, spreading evenly. Optionally, sprinkle extra cheese or herbs on top for added flavor.
- Bake Again for Perfection: Return the stuffed sweet potatoes to the oven and bake for an additional 10 to 15 minutes. This step lets the filling set and develop a slight golden crust on top, ensuring the dish is fully heated through and flavorful.
Notes
- Choose even-sized sweet potatoes for uniform roasting and consistent texture.
- Don’t skip sautéing mushrooms thoroughly to develop deep caramelized flavors and avoid sogginess.
- Add fresh herbs at the last minute to maintain their bright, fresh flavor.
- Be generous with cream to achieve the dish’s signature richness and creamy texture.
- Allow roasted potatoes to cool slightly before stuffing to prevent the filling from becoming watery.
Nutrition
- Serving Size: 1 stuffed sweet potato half
- Calories: 320 kcal
- Sugar: 7 g
- Sodium: 250 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 6 g
- Protein: 8 g
- Cholesterol: 20 mg
Keywords: sweet potatoes, mushroom stuffing, creamy mushroom, baked sweet potatoes, plant-based, vegan alternative, comforting dinner, hearty meal, gluten free
