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Baked Sweet Potatoes with Mushrooms and Swiss Cheese
with apple spinach salad

Active: 35 minTotal: 45 min
20161017 mushroom stuffed baked sweet potatoes nm 4.jpg?ixlib=rails 2.1

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.

Tags

Ingredients

Servings:
4
Metric
Baked Sweet Potatoes with Mushrooms:
  • 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
Apple and Spinach Salad:
  • 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

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Prep

  1. 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)
  2. 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)
  3. 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)
  4. Mushrooms - If not pre-chopped, chop mushrooms. (Can be done up to 3 days ahead)
  5. 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.

Make

  1. Heat oven to 425F / 218C. Brush a sheet pan with some cooking oil.
  2. 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.
  3. Add garlic and parsley to mushrooms. Saute until garlic is fragrant, 1 to 2 minutes more. Season with some salt and pepper.
  4. 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.
  5. Bake sweet potatoes until cheese is melted and potatoes are heated through, 8 to 10 minutes.
  6. Just before serving, toss apples, spinach and almonds in balsamic vinaigrette (remember to reserve half if doubled).
  7. Serve sweet potatoes with yogurt for topping. Enjoy with salad on the side.
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Reviews

This meal has 37 reviews

Really good. I didn't have mushrooms so I sauteed onions and then wilted some spinach in the last few minutes of cooking the sausage. I didn't strictly keep it paleo and I added some gouda on top before I put them in the oven. Definitely will make again.

By: Mary
Posted: Nov 27, 2018
Diet: Paleo

Salad dressing was great. We had trouble getting past the strange combo of mushrooms and sweet potatoes. Separately, they tasted great. Together was a bit off.

By: Jessica
Posted: Feb 11, 2017
Diet: Vegetarian

Really good one. Second time I made it, I changed the filling entirely based on what was in my fridge - garlic, zuchinni & chard. It was still fabulous. Really simple good meal.

By: Morgen
Posted: Feb 03, 2017
Diet: Original

I thought this was a pretty simple and delicious meal for a weeknight. Handy!

By: Jenna
Posted: Jan 04, 2017
Diet: Original

Needed more of the shrooms! Next time will double them. Delish.

By: Bethany
Posted: Dec 29, 2016
Diet: Original

Incredibly yummy!

By: Sue
Posted: Nov 11, 2016
Diet: Original