I originally created this stuffed sweet potato recipe for a partnership I did with Well & Good for Imagine Foods.
New favorite recipe alert! Lately I keep coming back to a few go-to dishes: roasted Brussels sprouts, apple-walnut tart, bright salads with mint and dill — and this wild mushroom and leek stuffed sweet potato. It’s comforting, satisfying, and nourishing. Topped with a creamy sweet potato aioli, it becomes truly next level.
This dish is simple to prepare and versatile enough for a dinner party, weeknight meal, or a packed lunch.
I’ve been making a point to eat more whole grains for added fiber, protein, vitamins, minerals, and antioxidants. Farro is one of my favorites — an ancient, wheat-related grain with a nutty flavor and pleasant chew. It’s high in B vitamins, magnesium, iron, and zinc, and in this stuffed sweet potato it really shines. For the best flavor, cook the farro in vegetable stock.
Wild Mushroom & Leek Stuffed Sweet Potato
Ingredients
Stuffed sweet potato
- 4 sweet potatoes
- 2 tsp grapeseed oil
- 1 cup whole grain farro
- 3 1/4 cups low-sodium vegetable broth (or 3 1/4 cups water + 1 1/2 tsp vegetable bouillon paste)
- 1 leek, white part only, thinly sliced (about 1 1/2 cups)
- 3 cups wild mushrooms (I used maitake and trumpet; any mushrooms will work)
- 1 tsp fresh rosemary, minced (or 1/2 tsp dried)
- 1/2 tsp sea salt
- 1 tsp black pepper
Sweet potato aioli
- 1/2 cup vegan mayo
- 1/2 raw garlic clove
- 1 1/2 Tbsp apple cider vinegar
- 1 1/2 Tbsp lemon juice
- 1–2 Tbsp water
- 1/2 Tbsp sea salt
Instructions
- Preheat the oven to 375°F (190°C).
- Prick the sweet potatoes with a fork and rub them lightly with oil. Place on a baking sheet and bake for about 45 minutes, or until tender.
- While the sweet potatoes roast, prepare the filling.
- In a saucepan, add 1/4 cup of vegetable broth and bring to a simmer. Add the sliced leeks and cook until they begin to soften. Add the mushrooms, farro, rosemary, and the remaining 3 cups of vegetable broth. Bring to a boil, then reduce heat to medium-low. Cover the pan, leaving the lid slightly ajar, and simmer for about 30 minutes, or until the farro is tender. Stir every 5–10 minutes and add more broth or water if the liquid cooks away. Season with salt and pepper to taste.
- When the sweet potatoes are cool enough to handle, cut them in half and scoop out most of the flesh, reserving about 3/4 cup for the aioli. You can refrigerate any extra scooped sweet potato for up to 7 days.
Sweet Potato Aioli
- In a blender, combine 3/4 cup of the scooped sweet potato, vegan mayo, garlic, apple cider vinegar, lemon juice, sea salt, and 1 tablespoon of water.
- Blend until smooth and creamy. If you prefer a thinner consistency, add the second tablespoon of water and blend again.
- To assemble, fill each hollowed sweet potato half with the farro, mushroom, and leek mixture. Drizzle or dollop the sweet potato aioli on top. Garnish with extra minced rosemary and serve with lemon wedges on the side.