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Creamy Mushroom Stuffed Sweet Potatoes Recipe

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4.8 from 136 reviews

This recipe features irresistibly creamy mushroom stuffed sweet potatoes, combining the natural sweetness of baked sweet potatoes with a savory, hearty filling of wild mushrooms, farro, and aromatic herbs, topped with a tangy vegan aioli. Perfect as a wholesome, flavorful vegetarian meal or side dish.

Ingredients

For the Sweet Potatoes

  • 4 medium Sweet Potatoes

For the Filling

  • 2 tablespoons Grapeseed Oil or olive oil as a substitute
  • 1 cup Whole Grain Farro or quinoa for gluten-free option
  • 2 cups Low-Sodium Vegetable Broth, divided
  • 1 cup Leek white part, can substitute with green onions
  • 2 cups Wild Mushrooms like maitake and trumpet, or other varieties
  • 1 tablespoon Fresh Rosemary or ½ tablespoon dry rosemary
  • 1 teaspoon Sea Salt, to taste
  • 1 teaspoon Black Pepper, to taste

For the Sweet Potato Aioli

  • ¾ cup Vegan Mayo or tahini as a substitute
  • 1 clove Raw Garlic (omit for a milder flavor)
  • 2 tablespoons Apple Cider Vinegar
  • 1 tablespoon Lemon Juice or lime juice as an alternative
  • Water to adjust consistency

Instructions

  1. Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the sweet potatoes thoroughly.
  2. Bake Sweet Potatoes: Poke fork holes all over the sweet potatoes, rub them with grapeseed oil, and place on a baking sheet. Bake for 45 minutes or until they are soft and cooked through.
  3. Sauté Leeks: In a saucepan, heat ¼ cup of vegetable broth over medium heat. Add the leek whites and sauté for 5-7 minutes until softened and fragrant.
  4. Prepare Mushroom Filling: Add wild mushrooms, cooked farro, remaining 1¾ cups of vegetable broth, and rosemary to the saucepan. Bring the mixture to a boil, then reduce heat and simmer for 30 minutes until flavors meld and liquid is absorbed.
  5. Season Filling: Stir in sea salt and black pepper to taste, adjusting seasoning as desired.
  6. Mix Sweet Potato Flesh: Slice the baked sweet potatoes in half, scoop out some of the flesh and mix it into the mushroom filling for added creaminess and flavor.
  7. Make Sweet Potato Aioli: In a blender, combine ¾ cup of sweet potato flesh, vegan mayo, raw garlic, apple cider vinegar, lemon juice, and a pinch of salt. Blend until smooth, adding water gradually until the desired aioli consistency is achieved.
  8. Assemble and Serve: Stuff the sweet potato halves with the mushroom filling, top each with a generous dollop of sweet potato aioli, and garnish with lemon wedges and minced rosemary for a fresh finishing touch. Serve warm.

Notes

  • You can substitute quinoa for farro to make the dish gluten-free.
  • Omit raw garlic in the aioli for a milder flavor suitable for sensitive palates.
  • Use olive oil as an alternative to grapeseed oil if preferred.
  • This dish pairs well with a fresh green salad or steamed vegetables for a complete meal.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

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