Garlic and Mushroom Stuffed Sweet Potatoes

Servings:

4-6 people

Ingredients:

• 4 large sweet potatoes
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 8 oz mushrooms (such as cremini or shiitake), sliced
• 1 teaspoon dried thyme
• 1/2 teaspoon paprika
• Salt and black pepper to taste
• 1 cup grated mozzarella cheese (optional)
• Fresh parsley, chopped (for garnish)

Instructions

Step 1: Preheat the Oven

Preheat the oven to 400°F (200°C).

Step 2: Roast the Sweet Potatoes

Scrub the sweet potatoes clean and dry them with a paper towel. Poke some holes in each potato with a fork to allow steam to escape during roasting. Rub the potatoes with olive oil and season with salt and pepper. Place the potatoes directly on the middle rack of the oven and roast for 45-50 minutes, or until tender when pierced with a fork.

Step 3: Prepare the Filling

While the sweet potatoes are roasting, heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook, stirring occasionally, until softened and translucent (about 5-7 minutes). Add the minced garlic and cook for an additional minute.

Step 4: Sauté the Mushrooms

Add the sliced mushrooms to the skillet with the onion mixture. Cook, stirring occasionally, until the mushrooms release their liquid and start to brown (about 5-7 minutes).

Step 5: Season the Filling

Stir in the dried thyme, paprika, salt, and black pepper.

Step 6: Assemble the Stuffed Sweet Potatoes

Once the sweet potatoes are done roasting, let them cool for a few minutes. Slice each potato in half lengthwise and fluff the flesh with a fork to create a cavity. Spoon the garlic-mushroom mixture into each sweet potato shell, mounding it slightly. If using mozzarella cheese, sprinkle it on top of the filling.

Step 7: Serve

Garnish with chopped fresh parsley and serve warm.