Stuffed sweet potatoes

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

Stuffed sweet potatoes with pesto mushrooms – Tasty and healthy

Make yourself ready for a wholesome and lip-smackingly delicious meatless meal coming your way.

Stuffed sweet potatoes

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

Want to scale down on your meat intake? These stuffed sweet potatoes with pesto mushrooms are delicious and super filling. Whether you want to change to a vegetarian diet or you are trying to reduce your meat bills, this recipe will not disappoint.

Mushrooms are known for their meaty like texture adding so much substance to any meal. They also add an abundance of flavour to any dish so that you just cannot get enough of these little gems from nature.

Preparing these stuffed sweet potatoes will not take much of your time but you need to allow the sweet potatoes to bake for at least 45 to 60 minutes in the oven. The pesto mushroom filling to stuff the sweet potatoes will be done very quickly.

Next time you have some vegetarian guests coming over, surprise them with these stuffed sweet potatoes. And if you have vegan guests coming over, simply use a substitute for feta cheese and you have a delicious vegan dish to serve.

Stuffed sweet potatoes with pesto mushrooms recipe

5 from 1 vote
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 + 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.
  • 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 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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