Stuffed baked sweet potatoes
Nutritious and satisfying
Inroduction
About this Recipe
By: Marija
These stuffed baked sweet potatoes are a perfect blend of sweet, savory, and tangy flavors. The soft, roasted sweet potatoes are filled with sautéed mushrooms, spring onions, and fermented red cabbage, creating a delicious contrast of textures. A creamy mustard yogurt sauce adds richness and balance. This dish is not only nutritious and satisfying but also gut-friendly, thanks to the probiotics from the cabbage. Ideal for a hearty lunch or dinner, it’s easy to prepare and full of wholesome ingredients.
Ingredients
SWEET POTATOES:
- 2 medium sweet potatoes
- 1 tsp olive oil
- ½ tsp salt
- Aluminum foil (for baking)
Filling:
- 100g (3.5 oz) mushrooms, diced
- 2 spring onions, finely chopped
- 1 tbsp olive oil
- ½ tsp smoked paprika
- ¼ tsp black pepper
- ½ tsp cumin or caraway seeds (optional, for extra depth)
- arugula
- 100g (1 cup) fermented red cabbage (drained if too wet)
Mustard Yogurt Sauce:
- 3 tbsp Greek yogurt (or plant-based yogurt)
- 1 tsp mustard (Dijon or whole grain recommended)
- a bit of lemon juice
- 1 garlic clove
- ½ tsp honey or maple syrup (optional, for balance)
- Salt & pepper to taste
Step by Step Instructions
Step 1
Prepare the Sweet Potatoes:
Preheat the oven to 200°C (400°F).
Wash the sweet potatoes thoroughly and pierce them in a few spots with a knife or fork.
Wrap each potato individually in aluminum foil and place them on a baking tray.
Bake for 40-50 minutes, until soft when pierced with a knife.
Step 2
Prepare the Filling:
Heat olive oil in a pan over medium heat.
Add mushrooms, smoked paprika, black pepper, and cumin/caraway seeds. Sauté for 5 minutes, until golden and tender, then remove from heat.
Step 3
Make the Mustard Yogurt Sauce:
In a small bowl, mix Greek yogurt, mustard, garlic, honey (if using), salt, and pepper until smooth.
Step 4
Assemble the Stuffed Sweet Potatoes:
Once baked, remove the sweet potatoes from the foil and let them cool slightly.
Cut each potato open just enough to create a pocket, without slicing all the way through.
Fluff the inside slightly with a fork, then fill with the mushroom and arugula.
Top with fermented red cabbage and drizzle with the mustard yogurt sauce.
Garnish with spring onions or sesame seeds for added texture.
Serve warm and enjoy this flavorful, gut-friendly dish!
