Sweet potatoes are loaded with vitamins and fiber and they are really great baked, but even better stuffed with spicy mushrooms and cheese.
To save time, bake sweet potatoes 1 to 2 days ahead and store them wrapped in the refrigerator. When ready to serve, sauté and heat veggies, stuff potatoes, and heat in a 350°F oven for 10 minutes.
- Cook Time
- Prep Time
- 6 medium sweet potatoes (about 3 pounds), scrubbed
- ¼ cup extra virgin olive oil, divided, such as Colavita extra virgin olive oil
- Juice of 1 lemon or lime
- 2 (6-ounce) containers button or cremini mushrooms, sliced
- 4 garlic cloves, minced
- 1 chipotle pepper in adobo sauce, chopped (optional)
- 1 tablespoon chopped fresh basil or 1 teaspoon dried basil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon kosher salt
- Freshly ground black pepper
- 2 cups frozen spinach or broccoli, thawed and chopped
- 1 cup white cheddar or gouda cheese, shredded
- Garnish: fresh cilantro leaves
1. Preheat the oven to 350°F. Line a baking sheet with parchment paper.
2. Prick potatoes all around with a fork and place on the prepared baking sheet.
3. Bake at 350°F for 1 hour or until fork tender.
4. With 15 minutes left, heat a large sauté pan over medium-high.
5. Add 2 tablespoons evoo and sauté mushrooms for 10 to 15 minutes or until golden brown.
6. Meanwhile, in a medium bowl combine lemon juice, garlic, chipotle, basil, cumin, chili powder, salt, pepper, and spinach or broccoli.
7. Add to browned mushrooms and stir until heated through.
8. Remove sweet potatoes from the oven, slice lengthwise to form a pocket and fill with mushroom mixture.
9. Sprinkle with shredded cheese and place back in the oven for 5 to 10 minutes more or until cheese is melted.
10. Serve with fresh cilantro.
Nutritional information per serving: 310 calories, 16 g fat, 19 mg cholesterol, 488 mg sodium, 34 g carbohydrates, 7 g fiber, 7 g sugar, 10 g protein