Mushroom Stuffed Sweet Potatoes
Mushroom stuffed sweet potatoes are a hearty side dish made with sweet potatoes filled with a creamy mushroom, bacon, and cheese mixture.
Ingredients
- 4 sweet potatoes
- 10 ounces mushrooms, sliced
- 1 cup cheddar cheese, shredded
- 1 cup bacon, cooked and chopped
- 1 cup heavy cream
- 2 teaspoons dried chives
- 1 teaspoon dried thyme
Instructions
- Preheat your oven to 400°F. Wash the sweet potatoes and pierce them several times with a fork. Place them on a baking sheet and bake for 45-50 minutes, or until tender when pierced with a knife.
- In a medium skillet, sauté the sliced mushrooms in any leftover bacon fat (or butter if needed) until golden and tender. Season with a pinch of salt and pepper.
- Add the bacon, cheddar cheese, heavy cream, chives and thyme to the skillet. Simmer until sauce begins to thicken then remove from heat.
- Once the sweet potatoes are cool enough to handle, cut them in half lengthwise and use a spoon to widen the opening. Spoon the filling back into the sweet potatoes, mounding it up slightly. Top with green onions and serve.
Nutrition
Notes
- Pierce the Sweet Potatoes Well: Before baking, poke several holes with a fork to allow steam to escape and prevent them from bursting in the oven.
- Use a Baking Rack: Placing the sweet potatoes on a wire rack over a baking sheet allows for even heat circulation, which can help crisp up the skin.
- Don’t Overfill the Potatoes: Mound the filling slightly, but avoid overstuffing, as it may spill out while baking or become too heavy for the sweet potato to hold.
- Double the Recipe for Meal Prep: Make extra stuffed sweet potatoes and store them in the fridge for quick, easy meals throughout the week.
- Add a Crunchy Topping: Sprinkle toasted nuts, breadcrumbs, or crispy fried onions on top for extra texture.
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