image from www.thebalancedblonde.com
Celebrating spring veggies AND Meat Free Monday all in one delicious day makes Monday a Funday in our book. Try these incredible stuffed sweet potatoes for your meat-free feast:
Baked and Stuffed Sweet Potatoes Serves 4
4 sweet potatoes, washed and left whole Olive oil Creamy spinach and mushroom stuffing: 1 tbsp (15ml) olive oil 1 onion, finely chopped 1 clove of garlic, crushed 1 sprig of thyme, leaves picked 125g mushrooms, roughly chopped ½ cup (125ml) cooked spinach, roughly chopped ¼ cup (60ml) cream salt and freshly ground pepper 30g cheddar cheese, grated Cream cheese and chives: ¼ cup (60ml) cream cheese 10g chives, finely chopped salt and pepper Sour cream for serving Pre-heat oven to 200C. Prick skins of sweet potatoes, rub with olive oil and place in oven for about 1 hour or until skins are crispy and pulp is soft. Prepare fillings while potatoes are cooking. For creamy spinach and mushroom stuffing: Heat oil in a frying pan and gently sauté onion, garlic and thyme for a few minutes or until onions are soft and translucent. Increase heat and add mushrooms sautéing until all liquid has evapourated. Add spinach and cream and cook for a few minutes until sauce has slightly thickened. Season with salt and pepper and set aside. For the cream cheese and chives stuffing: Mix together the cream cheese and chives and season with salt and pepper. Set aside. Remove potatoes from oven and cut in half, lengthways. Scoop out pulp from potatoes, leaving skins intact, and mix half with the creamy spinach and mushroom stuffing and the other half with the cream cheese and chives stuffing. Re-stuff potatoes and sprinkle with a little grated cheese if desired.