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Creamy Mushroom Stuffed Sweet Potatoes Recipe

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This Irresistible Creamy Mushroom Stuffed Sweet Potatoes recipe combines tender baked sweet potatoes with a savory filling of sautéed leeks, wild mushrooms, and whole grain farro. Topped with a zesty vegan sweet potato aioli, it creates a wholesome and flavorful dish perfect for a comforting lunch or dinner.

Ingredients

Sweet Potatoes

  • 4 medium sweet potatoes

Filling

  • 2 tablespoons grapeseed oil or olive oil as a substitute
  • 1 cup whole grain farro or quinoa for gluten-free
  • 2 cups low-sodium vegetable broth, divided
  • 1 cup leek white part (can substitute with green onions)
  • 2 cups wild mushrooms (such as maitake and trumpet, or other varieties)
  • 1 tablespoon fresh rosemary or 1/2 tablespoon dry rosemary
  • 1 teaspoon sea salt, to taste
  • 1 teaspoon black pepper, to taste

Sweet Potato Aioli

  • 3/4 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 the Oven: Set your oven to 375°F (190°C) to prepare for baking the sweet potatoes.
  2. Bake Sweet Potatoes: Poke fork holes all over the sweet potatoes, rub them with grapeseed oil, then place on a baking sheet. Bake for about 45 minutes or until they become soft when pierced.
  3. Sauté Leeks: In a saucepan, heat 1/4 cup of the vegetable broth over medium heat. Add the leeks and sauté for 5-7 minutes until softened and fragrant.
  4. Cook Filling: Add wild mushrooms, farro (or quinoa), remaining vegetable broth, and rosemary to the sautéed leeks. Bring the mixture to a boil, then reduce heat and simmer for 30 minutes until the grains are tender and the flavors meld.
  5. Season Filling: Season the mushroom and grain mixture with sea salt and black pepper according to your taste preferences.
  6. Prepare Sweet Potato Flesh and Mix: Once sweet potatoes are baked, slice each in half. Scoop out some of the soft flesh and combine it with the cooked filling to enhance creaminess.
  7. Make Sweet Potato Aioli: In a blender, combine 3/4 cup of the scooped sweet potato flesh, vegan mayo, raw garlic, apple cider vinegar, lemon juice, and a pinch of salt. Blend until smooth, adding water gradually to reach your desired consistency.
  8. Assemble and Serve: Stuff the sweet potato halves with the creamy mushroom filling, then spoon the sweet potato aioli on top. Garnish with lemon wedges and a sprinkle of minced rosemary. Serve immediately.

Notes

  • Use quinoa instead of farro for a gluten-free version.
  • Omit garlic in the aioli for a milder flavor.
  • Adjust the thickness of the aioli by adding more or less water.
  • Can be served as a main dish or a hearty side.
  • Use fresh or dried rosemary depending on availability.

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