Stuffed sweet potatoes

Stuffed Sweet Potatoes with Pesto Mushrooms. Image: South African Mushroom Farmers’ Association.

Mushroom-stuffed sweet potatoes with kale, feta and toasted walnuts

There are few pleasures as good as a fully-loaded potato. But, have you tried our mushroom-stuffed sweet potatoes with kale, feta and toasted walnuts yet?

Stuffed sweet potatoes

Stuffed Sweet Potatoes with Pesto Mushrooms. Image: South African Mushroom Farmers’ Association.

Potatoes are real special food, aren’t they? They helped prevent famine and they are incredibly versatile. Other than just roasting, they can be boiled, fried, and of course, stuffed. But, sweet potatoes have gained more popularity and we can’t blame them. They have everything potatoes do with an extra kick of flavour. Our mushroom-stuffed sweet potatoes with kale, feta and toasted walnuts are a great dinner or braai side.

Making mushroom-stuffed sweet potatoes

Mushrooms with their meaty texture add a great dimension to these spuds. They also add fibre just like kale adds iron and calcium to your daily intake. However, loaded potatoes or sweet potatoes aren’t always the healthiest, it depends on their size and the stuffing. The walnuts are toasted and add flavour and a bit of crunch. Feel free to add any of your favourite ingredients like bacon if you want to.

There are few pleasures as good as a fully-loaded potato. But, have you tried our mushroom-stuffed sweet potatoes with kale, feta and toasted walnuts yet?

Mushroom-stuffed sweet potatoes recipe

5 from 3 votes
Recipe by South African Mushroom Farmers’ Association Course: MainCuisine: VegetarianDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking time

1

hour 
Total time

1

hour 

15

minutes

Ingredients

  • 4 roasted orange sweet potatoes

  • 15 ml olive oil

  • 250 g button mushrooms, sliced

  • 60 ml pesto

  • 100 g kale, chopped

  • 60 g soft feta, cubed

  • 45 g walnuts, toasted

  • salt and milled black pepper

  • lemon wedges

Method

  • Preheat the oven to 190°C.
  • Wrap in foil and place the sweet potatoes onto a baking sheet, drizzle with 15 ml olive oil and season with salt and pepper. Bake for 45 – 60 minutes, or until tender.
  • Heat the remaining 15 ml of oil in a frying pan. Fry the mushrooms for 3 minutes.
  • Add the rest of the ingredients and cook for 2 minutes.
  • Spoon the mixture between the sweet potatoes and serve with lemon wedges.

Notes

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