Stuffed Sweet Potatoes

One of the things we had talked about doing when we started our "Make It Happen Mondays" was to try some vegetarian recipes. 

Tonight it was just the girls team for dinner, a perfect opportunity to forego the meat and put a twist on the traditional baked potato! After seeing a recipe for stuffed sweet potatoes in the Food Network Magazine, we thought we would try it, but tweak it just a bit.

After assembling some super foods, sweet potatoes, garlic, broccolini and shallots.

We microwaved the two sweet potatoes for about twelve minutes.

While we waited for the sweet potatoes, we sauteed some shallots in olive oil and set those aside. 

We sliced some shitake mushrooms, broccolini, and garlic.

 We sauteed the broccolini with a little kosher salt. After a few minutes we added the mushrooms, garlic and a little red pepper flakes.

We also mixed one quarter cup of ricotta cheese with two tablespoons of finely grated parmesan cheese.

 The sweet potatoes looking perfect! Fluff them up with a fork!

They smelled great! We topped each sweet potato with one tablespoon of the cheese mixture.

Then we added the vegetable mixture and another layer of the cheese.

Topped it off with the scallions. Perfect!

We added a salad to complete our dinner.

The original recipe used pancetta rather than scallions and also had a little nutmeg in the cheese mixture. We decided to take the pancetta out to make them meatless. The nutmeg was left out because it was forgotten at the grocery store. 

These sweet potatoes will definitely stay in our recipe file. They took a total of twenty minutes to make, were sweet, savory and delicious! We definitely liked this twist on the traditional baked potato.

Yum!