Baked Sweet Potatoes with Sautéed Mushrooms and Avocado Cream
I’ve always been a big fan of sweet potatoes. The orange tuber is not only gluten-free but also keeps blood sugar levels stable despite its natural sweetness. Plus, it’s incredibly versatile in the kitchen.
Over time, many sweet potato recipes have found their way onto my blog: whether in stews, as a quiche filling, or even as a sweet toast – sweet potatoes simply work in any dish!
My favorite way to enjoy sweet potatoes is baked in the oven. The heat seems to amplify their flavor, while the inside turns wonderfully soft and creamy.
The toppings in this recipe take it to the next level. A quick avocado cream adds healthy fats and pairs perfectly with the hearty, sautéed mushrooms. A sprinkle of fresh cress on top ties it all together – a healthy, satisfying dish all around!
I’ve always been and will remain a loyal fan of sweet potatoes. They bring so much joy to my kitchen and continue to inspire me with new recipe ideas.
How do you top your sweet potatoes?
Sweet Potatoes:
2 large sweet potatoes
Avocado Cream:
3 ripe avocados
2 tbsp lime juice
1/2 small garlic clove
2 tbsp cream cheese
Salt, pepper, oregano
Mushrooms:
250 g brown mushrooms
Salt, pepper
Optional:
Fresh cress
Servings: 2 portions
Effort: Low Baked sweet potatoes, creamy avocado topping, and sautéed mushrooms – a healthy, satisfying dish that’s simple to prepare.
Nutritional value: Strong Sweet potatoes are packed with beta-carotene (around 8 mg per 100 g), a plant-based nutrient that supports healthy skin, hair structure, and improves vision.
Michaela's Opinion: I think sweet potato recipes are truly fantastic. Especially when baked, they’re foolproof and taste absolutely delicious!
Anleitung:
1. Wash the sweet potatoes, pat them dry, and wrap them in aluminum foil. Bake in a preheated oven at 200°C (400°F) for about 50 minutes. Test with a knife to ensure they are soft and fully cooked.
2. While the sweet potatoes are baking, halve the avocados, remove the pit, and scoop out the flesh. Blend with lime juice, garlic, cream cheese, and the spices until smooth.
Tip: For very ripe avocados, a fork works just as well. The cream should not be too runny.
3. Clean and slice the mushrooms. In a non-stick pan, sauté them without oil, stirring frequently, until they develop a nice color. Season with salt and pepper, and continue cooking until all the liquid has evaporated.
4. Remove the baked sweet potatoes from the oven, cut them open, and generously spread the avocado cream on top. Add the sautéed mushrooms and, if desired, garnish with fresh cress.
Michaela's Tip: If you’re short on time, you can cook the sweet potatoes in the microwave. Simply pierce them several times with a fork, place them on a microwave-safe plate, and heat on high for about 5–8 minutes.
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