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.

Kathie Clane

Mushroom & Kale Stuffed Sweet Potatoes

Hearty stuffed sweet potatoes with mushrooms, kale, and spices.

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Prep Time 20

Cook Time 40

Additional Time 10

Total Time 1 10

Servings: 4 servings

Course: Healthy mushroom recipes

Cuisine: Vegetarian

Calories: 181

Ingredients Method Notes

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

Method

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.