These hearty stuffed sweet potatoes are filled with earthy mushrooms, nutritious kale, and savory seasonings, creating a satisfying and delicious vegetarian meal. The natural sweetness of the potatoes complements the bold, umami flavors of the filling, making it a perfect balance of flavors and textures.
Recipe Tips and Tricks:
- Pre-cook ingredients: Sauté the mushrooms and kale ahead of time for faster cooking.
- Mix in spices: Add smoked paprika, garlic, and thyme to enhance the filling’s depth of flavor.
- Use nutritional yeast: For added creaminess and a cheesy-like flavor without dairy.
- Keep potatoes warm: Wrap in foil and keep them warm in the oven if not serving immediately.
Mushroom & Kale Stuffed Sweet Potatoes
Hearty stuffed sweet potatoes with mushrooms, kale, and spices.
Ingredients
- 4 medium sweet potatoes washed and halved
- 1 tablespoon olive oil
- 8 ounces of cremini mushrooms sliced
- 2 cups kale chopped
- 2 cloves garlic minced
- 1 teaspoon smoked paprika
- 1 teaspoon fresh thyme
- Salt and pepper to taste
- 2 tablespoons nutritional yeast optional
Instructions
- Preheat the oven to 400°F (200°C).
- Brush sweet potato halves with olive oil, place on a baking sheet, and bake for 30 minutes.
- In a large pan, sauté mushrooms, garlic, and kale with olive oil until the vegetables are tender.
- Stir in smoked paprika, thyme, salt, and pepper.
- Remove sweet potatoes from the oven, scoop out a little flesh, and stuff with mushroom and kale mixture.
- Sprinkle with nutritional yeast if using, and bake for an additional 10 minutes until warmed through.
Notes
- Feel free to add toppings like avocado, crushed red pepper flakes, or a dollop of Greek yogurt.
- You can prepare the mushroom and kale mixture in advance and reheat it when ready to assemble the potatoes.
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