I really, really didn’t like sweet potatoes or yams as a kid. When that icky, sweet plate came around at the Thanksgiving table, I just kept it moving. Thankfully, as an adult, I love them. I like to add in a bit of spice to counter the natural sweetness of the potatoes, and both the heat of spice and the sweet potato have tons of nutrition.
You can easily make this recipe vegan by substituting in non-dairy items or even silken tofu to mash the potatoes. Since I figured absolutely everything was so healthy in this dish, I didn’t feel one bit bad about using a pat of butter.
Stuffed Sweet Potato
- 1 sweet potato
- ¼ finely chopped broccoli
- 2 T. Greek yogurt
- 1 tsp. cayenne pepper
- 1 T. butter
- 3 mushrooms, sliced
- 1 clove garlic, minced
- olive oil
Preheat the oven to 375 degrees.
Poke the potato with the tines of a fork. Bake it in the oven for 50 minutes to one hour; until a fork can easily pierce the center.
While the potato cooks, bring a small pot of water to a boil. Salt the water. Add the broccoli and cook just until vibrant green; 1-2 minutes. Drain and transfer the broccoli to a bowl of ice water to stop the cooking process.
Once cool, mix together the yogurt, broccoli and cayenne. When the potato is cooked, cut it in half lengthwise. Spoon out the inside, leaving a ¼ perimeter in each potato half. Add the potato to the broccoli mixture. Season with salt and pepper, add in the butter, and mash everything together. Spoon the mixture back into the potato boats and return them to the oven. Bake another 30 minutes; until the tops are golden brown.
Now, you can stop here, or add the sauteed mushroom topper. If you stop here, this is what you'll have (finishing instructions are after the picture).
Heat 1 T. of olive oil in a small skillet. Add the mushrooms and cook until they start to brown; 3-4 minutes. Add the garlic and season lightly with salt and pepper.
Plate the potatoes and top with the mushrooms if serving.