Baked Sweet Potato Bliss with Savory Mushroom Filling

Baked Sweet Potatoes stuffed with savory mushrooms and onions offers a comforting and nutritious dish that's versatile and easy to prepare.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 50

Total Time 1 10

Servings: 4 potatoes

Course: Side Dishes

Cuisine: American

Calories: 300

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Potatoes

4 medium Sweet Potatoes
2 tablespoons Olive Oil for drizzling
1 teaspoon Salt

For the Filling

1 medium Onion chopped
8 ounces Mushrooms sliced
4 ounces Cream Cheese can substitute with Greek yogurt
2 tablespoons Green Onions chopped

For the Topping

1 cup Cheese for topping, optional

Equipment

Oven
Skillet
baking tray
Mixing bowl

Method

Step-by-Step Instructions

Preheat the oven to 200°C (400°F).
Wash and dry the sweet potatoes, drizzle with olive oil and sprinkle with salt. Bake for 30-40 minutes until soft.
Heat olive oil in a skillet. Sauté chopped onions for 5 minutes then add sliced mushrooms, cooking until browned (about 8-10 minutes).
Mix the sautéed onion and mushroom with cream cheese and green onions in a bowl.
Carefully slice open the baked sweet potatoes and fluff the insides. Fill with the onion and mushroom mixture.
Top each potato with cheese and drizzle with olive oil. Return to the oven for another 10-15 minutes until cheese is melted.
Remove from the oven and let cool slightly before serving.

Nutrition

Serving: 1stuffed potatoCalories: 300kcalCarbohydrates: 45gProtein: 8gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 400mgPotassium: 800mgFiber: 6gSugar: 8gVitamin A: 17000IUVitamin C: 30mgCalcium: 150mgIron: 2mg

Notes

These baked sweet potatoes can be stored in the fridge for up to 3 days or frozen for up to 3 months. Reheat in the oven for best results.

Tried this recipe?

Let us know how it was!