These Stroganoff Stuffed Sweet Potatoes are a tasty twist on a classic! Soft, sweet potatoes are filled with a creamy mushroom and beef mix, making each bite yummy and comforting.
What’s great is you can customize the filling with your favorite spices. Plus, they’re simple to make. I love serving them with a sprinkle of fresh herbs for a pop of color. Easy peasy and delicious!
Key Ingredients & Substitutions
Sweet Potatoes: These are the stars of the dish! I love their natural sweetness paired with the savory filling. If you’re looking for a lower-carb option, you can use roasted butternut squash instead.
Ground Beef: This gives the filling richness, but ground turkey is a great alternative if you want something leaner. For a vegetarian version, try using lentils or black beans instead!
Mushrooms: They add a nice texture and flavor. I personally prefer cremini mushrooms for their earthy taste, but white button mushrooms work just fine. If you’re not a mushroom fan, consider adding chopped bell peppers or zucchini!
Sour Cream: It makes the filling creamy and tangy. Greek yogurt is a perfect substitute if you’re looking for a healthier option. Just make sure to use plain yogurt!
How Do I Get the Sweet Potatoes Perfectly Cooked?
Cooking sweet potatoes right is key. Here’s how to make sure they turn out tender and fluffy!
- Preheat your oven to 400°F (200°C). This high heat helps caramelize the natural sugars, making them delicious!
- Pierce the skin several times with a fork. This allows steam to escape and prevents bursting.
- Place them on a baking sheet to catch any drips and make clean-up easier.
- Bake for 45-60 minutes, depending on size. They should feel soft when you poke them with a fork.
- Let them cool a bit before cutting in half, as they’ll be very hot!
Following these tips will help you achieve perfectly cooked sweet potatoes every time!
Stroganoff Stuffed Sweet Potatoes
Ingredients You’ll Need:
For the Stuffed Sweet Potatoes:
- 4 medium sweet potatoes
- 1 lb ground beef (or ground turkey for a lighter option)
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 8 oz mushrooms, sliced (cremini or button mushrooms work well)
- 1 tsp smoked paprika
- 1 tsp dried thyme
- Salt and pepper, to taste
- 1 cup beef broth (or vegetable broth)
- 1 tbsp Worcestershire sauce
- 1/2 cup sour cream or Greek yogurt
- 1/2 cup shredded mozzarella or Swiss cheese
- Fresh parsley, chopped for garnish
How Much Time Will You Need?
This recipe will take about 1 hour and 15 minutes in total. Expect about 15-20 minutes for preparation and approximately 60 minutes of baking time for the sweet potatoes. The great news is, while the sweet potatoes are baking, you can work on preparing your savory stuffing!
Step-by-Step Instructions:
1. Bake the Sweet Potatoes:
Start by preheating your oven to 400°F (200°C). Take your medium sweet potatoes and pierce them several times with a fork. This helps steam escape so they don’t burst. Place them on a baking sheet and bake for about 45-60 minutes until they’re tender. You’ll know they’re ready when you can easily poke them with a fork.
2. Prepare the Filling:
While the sweet potatoes are baking, grab a large skillet and heat the olive oil over medium heat. Add in your finely chopped onion and minced garlic. Cook them, stirring often, until the onion becomes fragrant and translucent, which should take about 3-4 minutes.
3. Cook the Meat and Mushrooms:
Next, add the ground beef (or turkey) to the skillet. Use a spatula or spoon to break it apart as it cooks. Keep cooking until it’s browned and no longer pink. Then, stir in the sliced mushrooms, smoked paprika, thyme, salt, and pepper. Let it cook for an additional 5 minutes until the mushrooms are soft.
4. Make It Creamy:
Now, pour in the beef broth and Worcestershire sauce. Allow it to simmer on low heat for about 5-7 minutes, stirring occasionally, until the mixture reduces and thickens slightly. Then, take it off the heat and mix in the sour cream until everything is well blended and creamy.
5. Stuff the Sweet Potatoes:
Once your sweet potatoes are done baking and have cooled enough for you to handle, carefully slice each in half lengthwise. Gently scoop out some of the flesh to create a little cavity, but don’t scoop too much or you’ll make the skin too flimsy.
6. Assemble and Broil:
Now it’s time to fill those sweet potato halves! Spoon equal amounts of the creamy stroganoff mixture into each half. Top with shredded cheese, then place them under the broiler on high for about 2-3 minutes, until the cheese is melted and bubbly. Just watch closely so it doesn’t burn!
7. Serve and Enjoy:
Finally, sprinkle freshly chopped parsley on top for a beautiful garnish. Serve your Stroganoff Stuffed Sweet Potatoes warm and enjoy every delicious bite!
Happy cooking!
Can I Use Different Types of Meat for This Recipe?
Absolutely! While ground beef is traditional, you can easily substitute it with ground turkey or chicken for a lighter option. For a vegetarian twist, consider using lentils or a mix of your favorite vegetables instead!
How Do I Store Leftover Stuffed Sweet Potatoes?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat them in the microwave or in the oven until warmed through. If reheating in the oven, cover with foil to prevent drying out.
Can I Prepare the Filling Ahead of Time?
Yes! You can make the stroganoff filling a day in advance. Just store it in the refrigerator in an airtight container. When you’re ready to assemble, simply reheat the filling before adding it to the baked sweet potatoes.
What Can I Use Instead of Sour Cream?
If sour cream isn’t your thing, Greek yogurt makes a great alternative for a healthier option. You can also use a dairy-free sour cream or cream cheese if you’re looking to accommodate dietary restrictions.
