Stuffed, baked sweet potatoes

Recipe from: 11 March 2015
recipes, potatoes,vegetarian

Ingredients 17
Servings 4
Time 00:20

Ingredients

  • 4
    sweet potatoes, washed and left whole
  • olive oil
  • SPINACH AND MUSHROOM FILLING:
  • 1
    Tbs
    olive oil
  • 1
    onion, finely chopped
  • 1
    clove of garlic, crushed
  • 1
    sprig of thyme, leaves picked
  • 125
    g
    mushrooms, roughly chopped
  • 1/2
    cup
    cooked spinach, roughly chopped
  • 1/4
    cup
    cream
  • salt and freshly ground pepper
  • 30
    g
    Cheddar cheese, grated
  • CREAM CHEESE AND CHIVES FILLING:
  • 1/4
    cup
    cream cheese
  • 10
    g
    chives, finely chopped
  • salt and pepper
  • sour cream for serving
 

Method

01:00
 

Preheat oven to 200°C.

Prick skins of sweet potatoes, rub with olive oil and place in oven for about 1 hour or until skins are crispy and pulp is soft.
Prepare fillings while potatoes are cooking.

For creamy spinach and mushroom stuffing:
Heat oil in a frying pan and gently sauté onion, garlic and thyme for a few minutes or until onions are soft and translucent.
Increase heat and add mushrooms sautéing until all liquid has evaporated.
Add spinach and cream and cook for a few minutes until sauce has slightly thickened.
Season with salt and pepper and set aside.

For the cream cheese and chives stuffing:
Mix together the cream cheese and chives and season with salt and pepper. Set aside.

Remove potatoes from oven and cut in half, lengthways.
Scoop out pulp from potatoes, leaving skins intact, and mix half with the creamy spinach and mushroom stuffing and the other half with the cream cheese and chives stuffing.
Re-stuff potatoes and sprinkle with a little grated cheese if desired.
Return to oven for 10 minutes to re-heat and serve immediately with a dollop of sour cream.

Recipe reprinted with permission of Source Food.
 
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Read more on: potatoes  |  vegetarian  |  recipes
 

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