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🍽️ Oven-baked Sweet Potatoes Stuffed with Mushroom and Chard Cream

561 kcal · 30 min · 4 servings

Oven-baked Sweet Potatoes Stuffed with Mushroom and Chard Cream Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat the oven to 220 degrees Celsius using top and bottom heat.
  2. 2. Spread four to five tablespoons of sea salt on a baking sheet. Wash the sweet potatoes thoroughly and scrub them clean. Pat them dry with a kitchen towel. Brush the potatoes with olive oil. Place them on the bed of salt. Sprinkle them with more sea salt. Bake them in the oven for about 35 minutes until they are almost cooked through.
  3. 3. Peel the onion and garlic. Dice both ingredients finely. Clean the mushrooms and slice them into strips. Heat one tablespoon of oil in a hot pan. Sauté the onions, garlic, and mushroom strips for two to three minutes. Remove the pan from the heat. Wash the chard. Cut the stems and leaves into thin strips. Blanch the vegetables briefly in boiling salted water. Blanching means cooking them briefly in boiling water. Shock the vegetables immediately with cold water. Let them drain well. Put all prepared filling ingredients into a bowl.
  4. 4. Remove the sweet potatoes from the oven. Let them cool down briefly. Cut them in half lengthwise. Use a small melon baller to scoop out nice balls from the inside. Scrape out the remaining potato flesh with a spoon. Make sure to leave a border about 0.5 to 1 centimeter thick. Puree this flesh finely with porcini powder, starch, and cream. Mix the sweet potato balls into the vegetable mixture in the bowl. Season the mixture with salt and pepper. Fill the potato halves with the mixture.
  5. 5. Remove the salt from the baking sheet. Line it with baking paper. Place the stuffed potatoes on the paper. Drizzle them with a little oil. Bake them in the oven at 180 degrees for 15 to 20 minutes until golden brown.

Nutrition per serving