Creamy Mushroom Stuffed Sweet Potatoes Recipe
This recipe features irresistibly creamy mushroom stuffed sweet potatoes, combining tender roasted sweet potatoes with a savory filling of wild mushrooms, farro, and aromatic herbs, topped with a tangy vegan sweet potato aioli. Perfect as a hearty, flavorful plant-based main or side dish that brings comfort and nutrition to your table.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 45 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Vegan
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 option)
- 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 ½ tablespoon dry rosemary)
- 1 teaspoon Sea Salt (to taste)
- 1 teaspoon Black Pepper (to taste)
Sweet Potato Aioli
- ¾ 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
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for roasting the sweet potatoes.
- Prepare Sweet Potatoes: Poke fork holes all over each sweet potato, rub them with grapeseed oil, and place them on a baking sheet. Bake for 45 minutes or until tender when pierced with a fork.
- Sauté Leeks: In a saucepan, heat ¼ cup of the vegetable broth over medium heat and sauté the white parts of the leeks for 5-7 minutes until softened and fragrant.
- Cook Filling: Add wild mushrooms, cooked farro, remaining vegetable broth, and fresh rosemary to the saucepan. Bring to a boil, then reduce heat and simmer gently for 30 minutes, allowing flavors to meld.
- Season Filling: Season the mushroom and farro mixture with sea salt and black pepper to taste, stirring well.
- Prepare Sweet Potato Flesh: Once sweet potatoes are baked and cool enough to handle, slice them in half lengthwise. Scoop out some of the flesh and mix it into the mushroom and farro filling to create a creamy texture.
- Make Sweet Potato Aioli: In a blender, combine ¾ cup of mashed sweet potato flesh with vegan mayo, raw garlic clove, apple cider vinegar, lemon juice, and a pinch of salt. Blend until smooth, adding water incrementally to reach desired creamy consistency.
- Assemble: Stuff each sweet potato half generously with the mushroom and farro filling. Top with a dollop of the sweet potato aioli.
- Serve: Garnish with extra minced rosemary and serve alongside fresh lemon wedges for squeezing over the top.
Notes
- Substitute quinoa for farro to make this recipe gluten-free.
- Omit raw garlic in the aioli for a milder flavor.
- Use olive oil instead of grapeseed oil if preferred.
- Adjust water quantity in aioli to achieve your desired thickness.
- Leftover filling and aioli can be stored separately in the refrigerator for up to 3 days.
