Description
These creamy mushroom stuffed sweet potatoes are cozy, satisfying, and full of savory flavor. Sweet potatoes are filled with a garlicky mushroom cream sauce that’s indulgent yet wholesome — the perfect vegetarian dinner or standout side.
Ingredients
Scale
- 4 medium sweet potatoes, scrubbed and dried
- 2 tbsp olive oil, divided
- 12 oz mushrooms, sliced (cremini, button, or oyster)
- 3 cloves garlic, minced
- 1 small shallot, finely chopped
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1/2 tsp salt, plus more to taste
- 1/4 tsp black pepper
- 1/2 tsp dried thyme or Italian seasoning
- Optional garnish: fresh parsley or chives
Instructions
- Preheat the oven to 400°F. Pierce sweet potatoes several times with a fork, rub with 1 tbsp olive oil, and place on a baking sheet. Roast for 45–55 minutes until very tender.
- While the potatoes roast, heat 1 tbsp olive oil in a skillet over medium heat. Add mushrooms in a single layer and cook undisturbed for 4–5 minutes until browned.
- Add the shallot and garlic. Cook for 1–2 minutes until fragrant and soft.
- Reduce heat to low. Pour in the cream and stir in Parmesan, salt, pepper, and thyme. Simmer 3–5 minutes until thickened.
- Slice roasted sweet potatoes lengthwise and gently mash the insides. Spoon creamy mushroom mixture on top. Garnish and serve warm.
Notes
To make this dairy-free, substitute full-fat coconut milk and nutritional yeast. Add cooked lentils for extra protein or swap Parmesan for Gruyère or Asiago for a twist.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 stuffed sweet potato
- Calories: 320
- Sugar: 7g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 30mg
Keywords: stuffed sweet potatoes, mushroom cream sauce, vegetarian comfort food