- Prep-time: / Ready In:
- Makes 8 stuffed potato halves
- Serving size: 1 stuffed potato half
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These scrumptious stuffed sweet potatoes are worthy of center stage on a holiday table. Cremini mushrooms and chickpeas add lusciousness to a classic bread stuffing that is loaded with traditional flavor. This recipe requires only about 30 minutes of active prep time.
Tip: To dry bread cubes, spread them in a single layer in a baking pan. Let stand, uncovered, overnight. Or bake in a 300°F oven 10 to 15 minutes or until golden, stirring once or twice.
By Shelli McConnell,
Ingredients
- 4 large sweet potatoes, scrubbed and patted dry (about 3 lb.)
- 1½ cups chopped fresh cremini mushrooms (4 oz.)
- ½ cup chopped onion
- 2 stalks celery, sliced (½ cup)
- 2 cloves garlic, minced
- 2 15-oz. cans no-salt-added chickpeas, rinsed and drained
- 2 cups ½-inch whole wheat bread cubes, dried (see tip in intro)
- ½ cup chopped fresh parsley
- 1½ teaspoon poultry seasoning
- Sea salt and freshly ground black pepper, to taste
- ¼ to ⅓ cup low-sodium vegetable broth
Instructions
- Preheat oven to 400°F. Prick sweet potatoes all over with a fork. Place in a 3-qt. rectangular baking dish. Bake about 45 minutes or until just tender when pierced with a knife. Let stand until cool enough to handle.
- Meanwhile, for stuffing, in a large nonstick skillet cook mushrooms, onion, celery, and garlic over medium 5 minutes, stirring occasionally and adding water, 1 to 2 Tbsp. at a time, as needed to prevent sticking.
- In a food processor combine mushroom mixture and chickpeas; pulse until chopped. Transfer to a bowl. Add bread cubes, parsley, poultry seasoning, salt, and pepper. Drizzle with broth, tossing just until moistened.
- Cut sweet potatoes in half lengthwise. Using a sharp knife, score around potato flesh, leaving a ¼-inch shell and being careful not to cut through skin. Score in a crisscross to make ½-inch cubes. Gently scoop cubes out with a spoon. If necessary, cut any large pieces in half to make smaller cubes. Add cubes to stuffing mixture in bowl; gently fold to combine.
- Arrange potato skin shells in the baking dish. Spoon stuffing into shells. Bake, uncovered, about 20 minutes or until browned and heated through. To transport, place baking dish in an insulated carrier with a hot pack.
Nutritional Information:
Per serving (1 stuffed potato half): 241 calories, 48 g carbohydrates, 10 g protein, 1 g total fat, 0 g saturated fat, 0 g cholesterol, 284 mg sodium, 9 g fiber, 8 g sugar
Note: Nutritional information is provided as an estimate only.
Comments (15)
(5 from 7 votes)A cop out for not including nutrition values including calories. We are not stupid. We do not need policing.
Is it necessary to do the food processor step or could you skip it?
I prefer plain sweet potatoes to this recipe. Lots of work for something I tossed after trying!
I made these for Thanksgiving. They were good, anfter I picked out the croutons they were far better. The croutons got in the way of the other flavors. I’ll make them again but leave out the bread.
Just made this dish for myself for Thanksgiving. I am vegan and haven't found a tasty "stuffing" recipe. I improvised a bit and I had so much stuffing, I just scrapped putting it into the shells and loaded it into a glass baking dish. Um, YUMMM..I could eat this all the time, and I just might!
Both my husband and I really liked this recipe. It’s a keeper. I didn’t have any greens so I left them out. Next time I would use spinach. But was good as is. Be careful not to overcook the sweet potatoes. I followed the recipe exactly (minus the greens).
This looks delicious. One member of household doesn't like mushrooms. Can you suggest a substitute? Thank you
zucchini could work or pumpkin or butternut cubes... even sweet potato cubes if par cooked.
In addition to zucchini or a type of squash, you can try eggplant, tofu, thinly slice potatoes, or even chickpeas! Any veggie of choice with some umami seasoning may work.
I bet seasoned tofu would be good or little . I am no expert cook but personally...maybe carrot to replace the mushroom to give it a little texture. It's already loaded with chick peas.
Made this holiday dish even though it's the middle of summer lol. Absolutely delicious. Would definitely make again but want to try with regular potatoes too!
Excellent. To save me some time, I substituted the bread crumbs, poultry seasoning and parsley with Pepperidge Farm Herbed Stuffing Mix.
I left out the mushrooms and chickpeas in food processor as I don’t have one. I did add finely cut up mushrooms though. This was delicious and had half and other half the next night. Thanks.
Hi guys love your recipes! Would you be able to put the calorie count on your recipes as well?
Hi Tejaswi, glad to hear you love the recipes! We have not included calorie information in our recipes to avoid encouraging nutrient tallying and calorie counting, which can create more problems than they solve. With a whole-food, plant-based diet, it's recommended to eat until comfortably satiated instead of counting calories. The higher water and fiber content of whole plant-based foods allows our bodies to more accurately gauge how much food we need to eat. If your condition requires you to know specific nutrient information, we recommend entering our recipes into online nutritional software, like Cronometer or MyFitnessPal. You may find Jeff Novick’s “The Caloric Density Approach to Nutrition and Lifelong Weight Management” article helpful: http://www.forksoverknives.com/the-calorie-density-approach-to-nutrition-and-lifelong-weight-management/