Ingredients
- 4 sweet potatoes
- Olive oil, for cooking
- Salt, to taste
- Black pepper, to taste
- 1 onion, chopped
- 6–8 mushrooms, chopped
- 2 cloves garlic, minced
- 1 tsp dried thyme (or fresh)
- 4 oz (115g) cream cheese, softened
- 2 tbsp fresh parsley (optional, for garnish)
Instructions
- Preheat your oven to 400°F (200°C). Wash and scrub the sweet potatoes well. Pierce each potato with a fork and place them on a baking sheet. Bake for about 40–50 minutes, or until tender.
- While the potatoes are baking, heat a drizzle of olive oil in a skillet over medium heat.
- Add the chopped onion and cook until it turns translucent.
- Add the mushrooms and sauté until they release their moisture and turn golden brown. Stir in the garlic, salt, pepper, and thyme. Cook for another 2–3 minutes, then remove from heat.
- Once the sweet potatoes are done, carefully cut them open lengthwise and gently mash the inside with a fork.
- Stir in a spoonful of cream cheese into each sweet potato until creamy and smooth.
- Top with the mushroom-onion mixture, spreading it evenly.
- Garnish with fresh parsley and serve warm.
✨ Creamy, earthy, and slightly sweet – this dish makes a perfect comforting side or light meal!
Would you like me to also add a quick variation where you can turn this into a baked casserole-style dish for family servings?