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.
Always make sure to use a great quality extra virgin olive oil. We love Colavita!
Chipotle Mushroom Stuffed Sweet Potatoes
Servings
6 Servings
Ingredients
- 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
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- Prick potatoes all around with a fork and place on the prepared baking sheet.
- Bake at 350°F for 1 hour or until fork tender.
- With 15 minutes left, heat a large sauté pan over medium-high.
- Add 2 tablespoons evoo and sauté mushrooms for 10 to 15 minutes or until golden brown.
- Meanwhile, in a medium bowl combine lemon juice, garlic, chipotle, basil, cumin, chili powder, salt, pepper, and spinach or broccoli.
- Add to browned mushrooms and stir until heated through.
- Remove sweet potatoes from the oven, slice lengthwise to form a pocket and fill with mushroom mixture.
- Sprinkle with shredded cheese and place back in the oven for 5 to 10 minutes more or until cheese is melted.
- 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
- Courtesy of the 28 Day JOY of KOSHER Challenge by Jamie Geller and Tamar Genger MA, RD.
Great adjustments thanks for sharing
Tamar Genger MA, RD
Executive Editor
http://www.joyofkosher.com
http://www.facebook.com/joyofkosher
Twitter @joyofkosher
I have made this recipe and it is so delicious!! I held back a bit on the chilli and used spinach with cream that I had in my freezer. I was so happy I had all the ingredients at home to try it. So good!