Rich, comforting and utterly delicious, these Loaded Japanese Sweet Potatoes are generously filled with a mixture of sautéed mushrooms, lacinato kale, and caramelized onions. Perfect as a small lunch, quick bite, or side dish for dinner. A flavorful, filling delight that's sure to hit the spot!
Ingredients:
4 Medium Japanese Sweet Potatoes
1 Head Fresh Lacinato Kale
1 Medium Sweet Onion
3 Large Portobello Mushroom Heads
1 Clove Garlic
Salt and Pepper to taste
¼ Cup Avocado Oil
¼ Cup Cherry Tomatoes
1 Cup Fresh Sour Cream or Vegan Yogurt
1 Tablespoon Fresh or Dehydrated Dill
Method:
Preheat your oven to 400°F. Place the potatoes in a single layer on a baking tray and bake for 45-50 minutes, or until they're tender when pierced with a fork.
Finely dice the mushrooms and onions into small even pieces.
Add Avocado Oil to a large pan or skillet and heat it over low to medium heat, allowing the oil to warm up gradually.
Sauté the diced mushrooms and onions in the hot skillet, stirring occasionally, until the onions are fully translucent and caramelized and the mushrooms are tender, broken down, and crispy, with a golden-brown color.
Finely mince the garlic and add it to the skillet with the sautéed mushrooms and onions. Season with salt and pepper to taste, stirring to combine. Allow the garlic to cook for 1-2 minutes, until fragrant and well combined with the vegetables.
Remove from pan and set aside.
Wash the Lacinato kale leaves thoroughly, chop them into bite-sized pieces. Add the chopped kale to the pan and cook for 2-4 minutes, stirring occasionally, until the kale has wilted and reduced in volume. Remove from heat and set aside.
Remove the baked potatoes from the oven and let them cool for a minute or two.
Cut each potato in half lengthwise. Use a fork to gently mash the center of each potato half, creating a slight indentation and a rough texture. Be careful not to mash too much, as you want to retain some of the potato's natural texture and structure.
Now it's time to assemble the loaded baked potatoes! Follow this layering order: Add a layer of sour cream on top of the mashed potato center, then a spoonful of sautéed Lacinato kale, and a generous amount of sautéed mushrooms and onions over the kale.
Sprinkle with fresh diced tomatoes and another dollop of sour cream. Garnish with a sprinkle of fresh dill on top. Enjoy! tried this recipe? don't forget to drop a comment and photo below!
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