Posted in Recipes on 27.11.2018
Garlic Mushroom Stuffed Sweet Potatoes
prep: 10 mins / cook: 55 mins / inactive: 0 mins / total: 1 hour 5 mins / quantity: 2-4 portions Print recipe?
These Garlic Mushroom Stuffed Sweet Potatoes also have creamy fava beans, herbs, spices and veggies all crammed into crisp baked jackets!
We love a jacket tater, it’s real comfort food. And open to so many filling possibilities other than just cheese. One of our other favourites is Pizza Jacket Potatoes – so tasty and filling! For these garlic mushroom stuffed sweet potatoes though I’ve also used fava beans. They’re amazing little nutrient powerhouses as well as being super tasty and easy to cook. They have no saturated fat or cholesterol, instead they’re packed with nutrients, fiber and protein.
They’re really easy to cook too – I like to saute an onion then add the beans and vegetable stock as this makes them really creamy and richly flavoured. We get all our beans and pulses from a lovely company called Hodmedods who have a HUGE range, including things I’d never even heard of but now absolutely love. I’m looking at you camelina seeds!!
We don’t own a microwave (I wasn’t prepared to sacrifice counter space!) so all our jackets get baked in the oven. Which equals crispy skins so it’s a win anyway! Do you eat the skins? And let me know what your favourite jacket fillings are – we’re always looking to try different (and unusual) flavour combinations!
If you make these Garlic Mushroom Stuffed Sweet Potatoes or any of the recipes from The Cook & Him we’d LOVE to see! Just snap a picture and share it on Instagram using #thecookandhim and tagging @thecookandhim in the photo itself (as this guarantees we’ll see your picture! )
Garlic Mushroom Stuffed Sweet Potatoes
prep: 10 mins / cook: 55 mins / inactive: 0 mins / total: 1 hour 5 mins / quantity: 2-4 portions
- 2 large sweet potatoes
- 1 cup (200g) Hodmedods Organic Split Fava Beans
- 1 red onion
- drizzle of olive oil
- 650ml (3 cups) vegetable stock
- 4 handfuls (80g) spinach
- 3 large cloves of garlic
- 3 cups (200g) baby button mushrooms
- 2-3 sprigs fresh thyme or 1/2 tsp dried thyme
- 1 tblsp chopped chives
- Salt and pepper
- Preheat your oven to 210 Fan / 230 C / 450 F / Gas 8
- Put the sweet potatoes onto a baking tray and roast for 40-45 minutes until they feel soft when you poke a knife into the flesh
- While they're baking cook the fava beans. Peel and finely dice the onion and put into a large heavy based saucepan
- Add a drizzle of oil and over a medium heat, gently cook for 2-3 minutes, stirring frequently, until the onion starts to soften and turn translucent
- Add the fava beans and vegetable stock and turn the heat to low. Bubble for 40-45 minutes, stirring occasionally until the fava beans are very soft. If it starts to boil dry top up with water or more veg stock
- Once the fava beans are cooked add the spinach and stir through the hot beans until it's wilted. Set aside
- Once the potatoes are cooked remove from the oven and leave to cool for a few minutes before halving and scooping out the flesh into a bowl. Put the empty potato skins back on the tray
- Add the fava beans to the potatos and stir well. Check the seasoning, adding salt and pepper as necessary (see note)
- Spoon the mixture back into the skins and put back in the oven for 10-15 minutes until piping hot
- While they're baking cook the garlic mushrooms - peel and crush the garlic and put into a frying pan with another drizzle of oil, the mushrooms and thyme
- Saute over a medium heat, stirring occasionally for 5 minutes until the mushrooms are softened and cooked. Stir in the chopped chives
- Remove the potatoes from the oven, top with the mushrooms and serve immediately
- If spicy is your thing, feel free to add a touch of cayenne, paprika and/or cumin to your potato mixture
- These serve 2 as a main meal with a crisp, fresh salad or make a great side dish for up to 4!
Some products I used in today's post...
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Hello and welcome to The Cook & Him.
We are Sam (The Cook), Phil (Him) and our little dog Meg. What started with a plan to shed a few pounds back in 2016, soon became obvious that eating healthy doesn’t have to be bland and boring.
So, combining Sam’s 15 years of experience working within Michelin starred restaurants and our love for deliciously healthy food, we’re creating recipes for you to make and enjoy. We’ve added our own unique spin on traditional and contemporary vegetarian and vegan recipes that keep you (and your pets!) healthy and full. And we make sure they just work.
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