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Stuffed sweet potato with pesto mushrooms
Stuffed sweet potato with pesto mushrooms
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Prep Time:
10 minutes
Cook Time:
55 minutes
Total Time:
65 minutes
Savory pesto mushrooms stuffed inside tender sweet potatoes for a delicious spin on the classic dish.
Ingredients:
  • 4 small sweet potatoes
  • Olive oil spray
  • 36.40 gm olive oil
  • 1 red onion, thinly sliced
  • 200g Swiss brown mushrooms, thinly sliced
  • 750.00 ml chopped fresh kale
  • 90g (1/3 cup) Pesto Genovese
  • 150g four cheese blend
  • 30g (1/4 cup) walnuts, chopped
  • Micro radish, to serve, optional
Instructions:
  • Preheat your oven to 220C (200C if fan forced) while lining a baking tray with paper. Cut your sweet potato in half lengthwise and place the cut side up on the tray. Drizzle with olive oil, season, and bake for 35-40 minutes until tender and golden.
  • Heat oil in a large non-stick frying pan over medium heat. Cook onion for 3-5 minutes until softened. Add mushroom and garlic, cook for another 4-5 minutes until softened. Stir in kale for 2 minutes until wilted. Season, then fold in half the pesto.
  • Scoop out the sweet potato flesh, leaving a 5mm-thick shell using a spoon. Combine the sweet potato flesh and half of the cheese with the mushroom mixture. Gently mix together. Fill the sweet potato shells with the mushroom mixture, piling the filling high.
  • Top the potatoes with the leftover pesto, walnuts, and cheese. Lightly coat with oil and bake for 15 minutes until the cheese is melted and the potatoes are golden. Garnish with micro herbs before serving.

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