Baked Sweet Potatoes with Mushrooms and Swiss Cheese
with apple spinach salad
Sweet and savory balance one another in these baked stuffed sweet potatoes with mushrooms and cheese. A fresh side salad of apples and spinach make this a meal full of color and flavor.
- Sweet potatoes, medium - 4
- Cheese, Swiss - 4 oz , cubed
- Garlic - 2 cloves , chopped
- Parsley - 1 Tbsp , chopped
- Mushrooms, any button (look for pre-chopped to save time) - 8 oz , chopped
- Oil, cooking - 1 Tbsp
- Vinegar, sherry - 2 tsp
- Butter - 2 Tbsp
- Yogurt, plain or Greek - 1/4 cup
- Vinegar, balsamic - 1 Tbsp
- Maple syrup - 1 tsp
- Mustard, Dijon - 1 tsp
- Oil, olive - 3 Tbsp
- Apples, any variety - 1 , chopped
- Spinach, baby - 5 oz
- Almonds, slivered - 1/4 cup
Make vinaigrette - Double if making Thursday's meal. Whisk together vinegar, maple syrup, mustard and olive oil. (Can be done up to 5 days ahead)
Pre-cook sweet potatoes - Prick sweet potatoes with a knife. Cover with a damp paper towel and microwave on high until tender, 8 to 10 minutes. This will vary based on the size of potatoes; continue cooking until potatoes are soft enough to cut into with a fork. (Alternatively, you can bake the potatoes in a 425F / 218C oven for 45 minutes to 1 hour.) (Can be done up to 5 days ahead)
Cheese / Garlic / Parsley - Prep as directed. Store cheese in one container and garlic and parsley in another. (Can be done up to 5 days ahead)
Mushrooms - If not pre-chopped, chop mushrooms. (Can be done up to 3 days ahead)
Apples - Chop apples. If not using right away, toss with a bit of lemon juice (not in ingredients list) to keep them from turning brown.
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Heat oven to 425F / 218C. Brush a sheet pan with some cooking oil.
Heat an nonstick pan over medium heat. Add cooking oil and then mushrooms to heated oil. Saute until mushrooms are golden brown and tender, 5 to 6 minutes. Add sherry vinegar and some salt and saute for one minute more.
Add garlic and parsley to mushrooms. Saute until garlic is fragrant, 1 to 2 minutes more. Season with some salt and pepper.
Cut a slit in the top of the sweet potatoes and press both ends to create a pocket for filling. Fill with butter and then mushrooms and cheese.
Bake sweet potatoes until cheese is melted and potatoes are heated through, 8 to 10 minutes.
Just before serving, toss apples, spinach and almonds in balsamic vinaigrette (remember to reserve half if doubled).
Serve sweet potatoes with yogurt for topping. Enjoy with salad on the side.