Recipe: Pesto and Mushroom-Stuffed Sweet Potatoes

PESTO AND MUSHROOM-STUFFED SWEET POTATOES
Makes 3 servings

"With just three ingredients, this is one of those beautiful, blissfully easy vegan dinner ideas that practically makes itself. The combination of briny pesto, smooth sweet potato, and earthy mushrooms somehow amplifies these three already-delicious components. As for prepared vegan pesto sauces, there are more available than ever. Look for them in the pasta aisle or produce section of supermarkets and in natural foods stores. My favorite for this dish is artichoke pesto."



3 large sweet potatoes
8 ounces mushrooms (cremini or white), cleaned, stemmed, and sliced
1 (6- to 8-ounce) jar vegan pesto
Microwave the sweet potatoes until soft but not collapsed. Allow 3 minutes per sweet potato; test to see if it can be easily pierced, then add another minute or 2 as needed.

Meanwhile, cook the mushrooms in a small skillet with a little water until wilted, about 5 minutes. Drain well.

Cut the cooked sweet potatoes in half lengthwise and mash lightly with a fork. Divide the pesto and mushrooms among the sweet potatoes and serve at once.

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Source: 5-Ingredient Vegan: 175 Simple, Plant-Based Recipes for Delicious, Healthy Meals in Minutes by Nava Atlas. (Sterling Epicure; October 1, 2019; $24.95/Paperback, ISBN: 978-1454933557)