Hearty sweet potato, savory filling, fresh zippy sauce on top, and a little crunch to finish. No matter what you choose for the stuffing, these little buddies are a win. I went the vegan route for this recipe (you won’t miss the meat I swear!) but you can use anything you like. I have made them with ground turkey before and they were fabulous, next I might try lentils and diced cauliflower! And before you look at the instructions and feel overwhelmed just note that all you really need to do is: bake your potatoes, sauté your filling and blend your sauce. That is really it!
You will need:
3-4 Sweet Potatoes (1/2 of one is enough for one person generally, especially if you serve with a side- I used what I believe to be called a “Hannah” sweet potato which is white on the inside. They are my faves but you can use any you like).
For the filling:
Olive oil
6 Cups of mushrooms (diced) I used crimini and oyster (you can replace with 1lb of ground turkey, or any other meat or chopped veggie you prefer… Lentils would also be delicious in this.)
2 Cups of onion (diced; about 1/2 of a large onion)
2 Cloves of garlic (minced)
1 fresh Poblano pepper (diced)
1/2 tsp salt
1 tsp pepper
1 Tbs Soy sauce (or liquid aminos)
Chimichurri sauce:
2 Cloves of garlic
1 medium shallot
1/2 cup red wine vinegar
1 tsp salt
1/2 tsp pepper
1 cup flat leaf parsley
1/3 cup fresh mint
1/3 cup fresh chives
a couple pinches of chili flake
1/3 cup Olive oil
*** To make the chimichurri- Place everything but the Olive Oil (garlic through chili flake) in a blender or food processor. Pulse until chunky paste is formed. Mix in Olive Oil and refrigerate until ready to serve.***
Suggested Toppings:
Toasted slivered Almonds
Roasted sunflower seeds
hemp seeds
almond ricotta (or regular if not doing vegan)
Micro greens or desired sprouts
Serves 6-8
Preheat your oven to 400 F. Pierce the sweet potatoes with a fork and place directly on the rack of your oven (I put a sheet tray below to catch any drippings). Bake until a skewer can be easily inserted to your potato (about 40 min). Set potatoes aside until ready to serve. *Can be done a day ahead and reheated.
Coat a large pan with Olive oil. Sauté all of your veggies and filling ingredients (mushrooms through soy sauce) over medium heat until tender and cooked down. Taste your filling… remember you are putting chimichurri on top so you don’t want it too crazy.
Slice each sweet potato in half lengthwise and scoop out a couple tablespoons from the center (so the filling can sit nicely in there). Spoon a generous amount of mixture over your potato. Top with chimichurri, seeds, nuts, sprouts and almond ricotta. I serve mine with a simple heirloom tomato salad. ENJOY!
