Irresistible Creamy Mushroom Stuffed Sweet Potatoes: 1 Amazing Comfort Dish
Roasted sweet potatoes filled with a creamy garlic mushroom mixture and topped with Parmesan.
Ingredients
Scale
4 medium sweet potatoes
2 cups mushrooms, sliced
1 small onion, chopped
3 cloves garlic, minced
1/2 cup heavy cream
1/3 cup Parmesan cheese
2 tablespoons olive oil
1 tablespoon butter
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon thyme (optional)
1 tablespoon parsley (optional)
Instructions
- Preheat oven to 400°F (200°C).
- Roast sweet potatoes until tender.
- Sauté onion and garlic in oil and butter.
- Add mushrooms and cook until browned.
- Stir in cream and Parmesan.
- Slice open potatoes and fluff inside.
- Fill with mushroom mixture.
- Bake briefly until heated through.
Notes
Use plant-based cream for a dairy-free version.
Do not overcook mushrooms.
Serve warm for best texture.