Creamy Mushroom Stuffed Sweet Potatoes
Creamy Mushroom Stuffed Sweet Potatoes are roasted until tender and filled with a rich mushroom cream sauce.
Ingredients
For the Sweet Potatoes
- 4 medium sweet potatoes
- 1 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
For the Creamy Mushroom Filling
- 2 tbsp butter or olive oil
- 1 small onion finely diced
- 3 garlic cloves minced
- 12 oz 340 g cremini or button mushrooms, sliced
- ½ tsp dried thyme
- ½ tsp smoked paprika
- ¼ tsp salt
- ¼ tsp black pepper
- ½ cup heavy cream or coconut cream
- ¼ cup grated Parmesan cheese optional
- 2 tbsp fresh parsley chopped
Optional Garnish
- Fresh thyme sprigs
- Extra Parmesan cheese
Instructions
- Preheat the oven to 400°F (200°C).
- Wash and dry the sweet potatoes. Rub them with olive oil, salt, and black pepper.
- Place the sweet potatoes on a baking sheet and roast for 40–50 minutes, or until fork tender.
- While the potatoes are roasting, heat butter or olive oil in a large skillet over medium heat.
- Add the diced onion and cook for 2–3 minutes until softened.
- Stir in the garlic and cook for 30 seconds until fragrant.
- Add the mushrooms, thyme, smoked paprika, salt, and pepper. Cook for 5–7 minutes until the mushrooms release their moisture and become tender.
- Pour in the heavy cream and stir well.
- Add the Parmesan cheese and simmer for 2–3 minutes until the sauce thickens slightly.
- Remove from heat and stir in the chopped parsley.
- Once the sweet potatoes are cooked, slice them lengthwise and gently mash the centers with a fork.
- Spoon the creamy mushroom filling generously into each potato.
- Garnish with fresh thyme and extra Parmesan if desired.
- Serve the Creamy Mushroom Stuffed Sweet Potatoes warm and enjoy.
Notes
- Vegan version: Use olive oil, coconut cream, and vegan Parmesan.
- Add cooked lentils or chickpeas for extra protein.
- Serve with a green salad or roasted vegetables.
- Leftover filling can be used as a topping for pasta, rice, or grain bowls.