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RECIPE
23 INGREDIENTS15 STEPS1hr 25min

Loaded Vegetarian Sweet Potatoes

5.0
1 Ratings
The filling in these bad boys is simply Portobello mushrooms cooked with yellow onions and a heady mix of Mexican-themed spices. It’s hearty and satisfying with a hint of heat and acidity, and the shrooms’ glorious flavor profile is slightly reminiscent of chorizo.
Loaded Vegetarian Sweet Potatoes Recipe | SideChef
The filling in these bad boys is simply Portobello mushrooms cooked with yellow onions and a heady mix of Mexican-themed spices. It’s hearty and satisfying with a hint of heat and acidity, and the shrooms’ glorious flavor profile is slightly reminiscent of chorizo.
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Domesticate Me
Serena makes cooking and entertaining accessible and fun, regardless of your kitchen setup/culinary experience.
http://domesticate-me.com
1hr 25min
Total Time
$3.37
Cost Per Serving

Ingredients

US / METRIC
Servings:
4
Serves 4
4
Medium  Sweet Potatoes
1 cup
Grated  Pepper Jack Cheese
to taste
Nonstick Cooking Spray

Mushroom Filling

4
Portobello Mushrooms
just the caps
1/4
Yellow Onion , chopped
1 Tbsp
Extra-Virgin Olive Oil
1 Tbsp
Ancho Chili Powder
or Chili Powder and Pinch of Cayenne
1/2 Tbsp
1/2 Tbsp
1 tsp
Ground Cumin
1/2 tsp
Ground Coriander
1/2 tsp
2 cups
Cherry Tomatoes , quartered

Cherry Tomato Pico de Gallo

1/3 cup
Minced  Red Onions
1
Small  Jalapeño Pepper , finely chopped
1/3 cup
Chopped  Fresh Cilantro
1 clove
Garlic , minced
1
Lime , juiced
to taste
to taste
Freshly Ground Black Pepper

Optional Toppings

1
Sliced  Lime
to taste
Guacamole
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Nutrition Per Serving

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CALORIES
299
FAT
13.0 g
PROTEIN
11.4 g
CARBS
35.2 g

Cooking Instructions

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Step 1
Preheat oven to 400 degrees F (200 degrees C).
Step 2
Line a baking sheet with foil or parchment and spray it lightly with Nonstick Cooking Spray (to taste) .
Step 3
Scrub your Sweet Potatoes (4) and pat them dry. Pierce each potato 2 or three times with a fork, and place them on the prepared baking sheet.
Step 4
Roast for 50 minutes to 1 hour until the potatoes are very tender. Heads up, if you’re using bigger potatoes, they may take up to 1 hour and 15 minutes.
Step 5
While the potatoes roast, get going on your Portobello Mushrooms (4) . Start by prepping the mushrooms, wash the caps well, pat them dry, and remove the stems. Using a spoon, remove the dark gills from their undersides.
Step 6
Roughly chop the cleaned caps. Add them to the bowl of a food processor with the Yellow Onion (1/4) . Pulse a few times until finely chopped. You can also chop your mushrooms finely by hand if you don’t have a food processor.
Step 7
Heat the Extra-Virgin Olive Oil (1 Tbsp) in a medium non-stick skillet over medium heat. Add Ancho Chili Powder (1 Tbsp) , Smoked Paprika (1/2 Tbsp) , Dried Oregano (1/2 Tbsp) , Ground Cumin (1 tsp) , Ground Coriander (1/2 tsp) , and Kosher Salt (1/2 tsp) to the pan and cook for 2 minutes until they're toasted and fragrant.
Step 8
Add mushrooms and chopped onion to the pan along with the Apple Cider Vinegar (1 Tbsp) . Cook for 10-12 minutes until the mushrooms have released all their liquid.
Step 9
Then turn up the heat to high and cook for a minute or two to get a little crispy and char on some of the mushrooms. This mix will look a little like ground beef. Transfer the mushrooms to a bowl and cover with foil.
Step 10
Slice 1/4 inch off of each end of a Lime (1) and cut it in half, lengthwise. Set one of the halves cut side down​​ on the cutting board, slice it at an angle, lengthwise to make lime wedges and set aside.
Step 11
For the pico de gallo: Combine Cherry Tomatoes (2 cups) , Red Onions (1/3 cup) , Jalapeño Pepper (1) , Fresh Cilantro (1/3 cup) , Garlic (1 clove) , juice of another Lime (1) , Kosher Salt (to taste) , and Freshly Ground Black Pepper (to taste) . Cover and refrigerate until ready to use.
Step 12
Cut a slit in the top of each sweet potato and roughly mash the insides with a fork. Season with Kosher Salt (to taste) Freshly Ground Black Pepper (to taste) .
Step 13
Spoon a quarter of the mushroom filling into each of the sweet potatoes.
Step 14
Preheat your broiler on high. Top each potato with some of the Pepper Jack Cheese (1 cup) . Place the sweet potatoes under the broiler until the cheese is melted and bubbling, usually about 2 minutes.
Step 15
Transfer the potatoes to a serving dish and top with plenty of the pico de gallo. Serve hot with Guacamole (to taste) and Lime Wedges if you're feeling festive.
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Nutrition Per Serving
Calories
299
% Daily Value*
Fat
13.0 g
17%
Saturated Fat
6.6 g
33%
Trans Fat
0.0 g
--
Cholesterol
20.1 mg
7%
Carbohydrates
35.2 g
13%
Fiber
7.6 g
27%
Sugars
10.6 g
--
Protein
11.4 g
23%
Sodium
1017.2 mg
44%
Vitamin D
--
--
Calcium
245.2 mg
19%
Iron
2.7 mg
15%
Potassium
470.0 mg
10%
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