“Stuffinged” Sweet Potatoes
These baked sweet potatoes are hearty and impressive enough to take center-table on any holiday spread.
These scrumptious stuffed sweet potatoes are worthy of center stage on a holiday table. Cremini mushrooms and chickpeas add lusciousness to a classic bread stuffing that is loaded with traditional flavor. This recipe requires only about 30 minutes of active prep time.
Tip: To dry bread cubes, spread them in a single layer in a baking pan. Let stand, uncovered, overnight. Or bake in a 300°F oven 10 to 15 minutes or until golden, stirring once or twice.
INGREDIENTS
- 4 large sweet potatoes, scrubbed and patted dry (about 3 lb.)
- 1½ cups chopped fresh cremini mushrooms (4 oz.)
- ½ cup chopped onion
- 2 stalks celery, sliced (½ cup)
- 2 cloves garlic, minced
- 2 15-oz. cans no-salt-added chickpeas, rinsed and drained
- 2 cups ½-inch whole wheat bread cubes, dried (see tip in intro)
- ½ cup chopped fresh parsley
- 1½ teaspoon poultry seasoning
- Sea salt and freshly ground black pepper, to taste
- ¼ to ⅓ cup low-sodium vegetable broth
INSTRUCTIONS
- Preheat oven to 400°F. Prick sweet potatoes all over with a fork. Place in a 3-qt. rectangular baking dish. Bake about 45 minutes or until just tender when pierced with a knife. Let stand until cool enough to handle.
- Meanwhile, for stuffing, in a large nonstick skillet cook mushrooms, onion, celery, and garlic over medium 5 minutes, stirring occasionally and adding water, 1 to 2 Tbsp. at a time, as needed to prevent sticking.
- In a food processor combine mushroom mixture and chickpeas; pulse until chopped. Transfer to a bowl. Add bread cubes, parsley, poultry seasoning, salt, and pepper. Drizzle with broth, tossing just until moistened.
- Cut sweet potatoes in half lengthwise. Using a sharp knife, score around potato flesh, leaving a ¼-inch shell and being careful not to cut through skin. Score in a crisscross to make ½-inch cubes. Gently scoop cubes out with a spoon. If necessary, cut any large pieces in half to make smaller cubes. Add cubes to stuffing mixture in bowl; gently fold to combine.
- Arrange potato skin shells in the baking dish. Spoon stuffing into shells. Bake, uncovered, about 20 minutes or until browned and heated through. To transport, place baking dish in an insulated carrier with a hot pack.
View List Of All Recipe On Create That Body
Learn More About Isabella Hawke | Follow Us On Facebook | Instagram
Isabella Hawke
Isabella is a plant-based health coach who has been helping women over 40 transform their health for over 20 years. She is passionate about helping women feel their best and live their healthiest lives possible.Isabella believes that a plant-based diet is the best way to improve health and well-being. She has seen firsthand the benefits of a plant-based diet for women over 40, including weight loss, improved energy levels, reduced risk of chronic diseases, and increased vitality.She offers a variety of services to help women over 40 achieve their health goals. She provides one-on-one coaching, group workshops, and online courses. She also offers a variety of plant-based recipes and meal plans to assist you in your transformation.If you are a woman over 40 who is ready to make a change in your health, Isabella can help.She will work with you to create a personalised plan that will help you reach your goals faster and without the pain of dieting and strenuous exercise.Schedule a free consultation with Isabella today to learn more about how she can help you transform your health.
