Stuffed sweet potatoes are a delicious and easy dish to make , and the best part is that you can adapt the filling with your favorite ingredients or whatever you have in the fridge. It's as simple as baking them to cook them through, opening them up, and filling them with a mixture that complements the sweetness inside.
To fill the sweet potato, we've opted for vegetarian ingredients: mushrooms, spring onions, and mozzarella cheese, which gives it a creamy finish. For a rich flavor , we've seasoned it with oregano, although you could use any other herb you like.
In the market we can choose the size of the sweet potato according to the use we want to give it, if it is to accompany a small one will be perfectly fine —in this case, we can reduce the baking time— or we can serve a large one as a main dish, for example, accompanied by a salad of our choice.
Recipe Information
- Preparation time : 10 minutes
- Cooking time : 55 minutes
- Total time : 1 hour and 5 minutes
- Servings : 2
- Category : main course
- Cuisine type : international
- Calories per serving (kcal) : 421
Ingredients for stuffed sweet potato
- 2 sweet potatoes
- 1 teaspoon of olive oil
- 1 tablespoon of butter
- 250g of mushrooms
- 3 spring onions
- Salt
- Ground black pepper
- 60g of mozzarella cheese
- 1 teaspoon of oregano
How to make stuffed sweet potato
Preheat the oven to 200°C (390°F). Wash two sweet potatoes and place them on a baking sheet. Brush them with 1 teaspoon of olive oil, prick them with a fork, and bake for 45 minutes. They are done when a knife inserted into the center comes out easily. Alternatively, you can microwave them, after pricking them, for 8 minutes on full power, depending on their size.
Meanwhile, heat 1 tablespoon of butter in a frying pan and sauté 250g of chopped mushrooms along with the white part of 3 spring onions, cut into rings, for 6 minutes. Season with salt and pepper to taste.
Remove the sweet potatoes from the oven and make a cut in the top, without cutting all the way through. Make cuts inside so the filling goes in more easily and the juices are distributed during baking.
We spread the mushroom mixture, cover with 60g of grated mozzarella cheese and bake for 5-7 minutes until the cheese is melted.
We serve it with 1 teaspoon of chopped oregano on top and the green part of the spring onions cut into rings, which give the whole thing a very appetizing crunchy bite.
Easy-to-prepare summary
- We bake the washed and forked sweet potatoes for 45 minutes at 200ºC
- We sauté the mushrooms and the white part of the spring onion in a pan with the butter.
- We cut the sweet potatoes at the top.
- We fill with the mushrooms and cover with the cheese. We bake for 5-7 minutes.
- We serve it with oregano and the green part of the spring onions.
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Whenever I want something rich and indulgent, I usually go for this La Viña Molten Cheesecake recipe, this elegant Original French Crème Brûlée recipe, or a decadent Chocolate Mousse Cake recipe. And when I’m craving something fruity and comforting, I always come back to this classic French Tarte Tatin recipe.
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