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Irresistible Creamy Mushroom Stuffed Sweet Potatoes Recipe

Irresistible Creamy Mushroom Stuffed Sweet Potatoes Recipe
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A cozy and rich vegetarian dish featuring roasted sweet potatoes stuffed with a creamy, savory mushroom filling enhanced by fresh herbs and optional cheese. Perfect as a wholesome dinner or elegant appetizer, this recipe balances the natural sweetness of sweet potatoes with earthy mushrooms for a satisfying, flavorful meal.

Ingredients

Scale

Main Ingredients

  • 2 medium-sized firm sweet potatoes
  • 8 oz cremini or button mushrooms, chopped
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tbsp olive oil or butter
  • 1/2 cup sour cream or Greek yogurt
  • 2 tsp fresh thyme or 2 tbsp fresh parsley, chopped
  • Salt and pepper, to taste
  • 1/4 cup Parmesan cheese or vegan alternative (optional)

Instructions

  1. Roast the Sweet Potatoes: Preheat the oven to 400°F (200°C). Wash and dry the sweet potatoes, then prick each a few times with a fork. Place them directly on the oven rack or a baking sheet and roast for 45-60 minutes, until tender when pierced with a fork. Roasting highlights their natural sweetness and creates the perfect base for stuffing.
  2. Prepare the Mushroom Filling: While the sweet potatoes roast, heat olive oil or butter in a pan over medium heat. Sauté the finely chopped onion and minced garlic until fragrant and translucent. Add chopped mushrooms and cook until they release their moisture and turn golden brown. Season with salt, pepper, and fresh thyme or parsley to infuse deep flavor.
  3. Mix in the Creamy Elements: Remove the pan from heat and stir in the sour cream or Greek yogurt gently to achieve a silky, creamy texture. If using cheese, fold it in now for added richness. Adjust seasoning with salt and pepper as needed.
  4. Assemble and Stuff the Sweet Potatoes: Once the sweet potatoes are cool enough to handle, slice them lengthwise without cutting all the way through. Scoop out some flesh to create room for the filling and mix the scooped flesh back into the mushroom mixture. Generously stuff the sweet potatoes with the creamy mushroom filling.
  5. Final Bake for Perfection: Place the stuffed sweet potatoes on a baking tray and return them to the oven for 10-15 minutes to warm through and meld flavors. For a golden topping, broil for 2-3 minutes at the end. Garnish with fresh parsley before serving.

Notes

  • Select sweet potatoes of similar size for even roasting.
  • Don’t overcrowd the pan when sautéing mushrooms to avoid steaming; sauté in batches if necessary.
  • Start with a smaller amount of sour cream or yogurt and add gradually to prevent soggy filling.
  • Allow sweet potatoes to cool slightly before scooping to avoid breaking their skin.
  • Use fresh herbs such as thyme or parsley for vibrant flavor.

Nutrition

Keywords: stuffed sweet potatoes, creamy mushroom filling, vegetarian, baked sweet potatoes, easy dinner, healthy comfort food, gluten free

Find it online: https://jamescookes.com/irresistible-creamy-mushroom-stuffed-sweet-potatoes-recipe/