Stuffed Sweet Potatoes with Mushrooms and Cream Cheese

4 sweet potatoes
Olive oil, for cooking
Salt, to taste
1 onion, chopped
6-8 mushrooms, chopped
Black pepper, to taste
5 tablespoons cream cheese
Green onions, chopped
A small piece of cheese, grated (optional)
Directions:
Prepare and Bake Sweet Potatoes:
Preheat the oven to 200°C (400°F).
Rub the sweet potatoes with olive oil and sprinkle with salt.

Place them on a baking sheet and bake for 30-40 minutes until tender.
Sauté Onions and Mushrooms:
While the sweet potatoes are baking, heat olive oil in a pan over medium heat.

Add chopped onion and sauté for 5 minutes.
Add chopped mushrooms, season with salt and black pepper, and cook until the mushrooms are done (about 5-7 minutes).
Make the Filling:
In a bowl, combine the sautéed mushrooms and onions with 5 tablespoons of cream cheese. Mix well.
Stir in chopped green onions.
Stuff and Bake the Sweet Potatoes:
Once the sweet potatoes are done, remove them from the oven and let them cool slightly.
Slice them open and stuff them with the mushroom-cream cheese mixture.
Optionally, sprinkle some grated cheese on top.

Drizzle with a little olive oil and bake again for 10-15 minutes until heated through.

👇 To continue reading, scroll down and click Next 👇