Roasted Sweet Potatoes Stuffed with Wild Rice, Garlic Mushrooms, and Thyme White Bean Cream

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Prick the sweet potatoes several times with a fork, place them on a baking tray, rub them with 15 ml (1 tbsp) olive oil, and season with 3 g (1/2 tsp) salt. Roast for 35 to 45 minutes, until very tender in the center.

2. 2

   While the sweet potatoes roast, place the wild rice and 720 ml (3 cups) water in a saucepan. Bring to a boil, reduce the heat, cover, and cook for 35 to 40 minutes until the grains are tender and split open. Drain if needed and set aside.

3. 3

   Heat 15 ml (1 tbsp) olive oil in a large skillet over medium heat. Add the onion and cook for 4 to 5 minutes until softened. Stir in the garlic and cook for 30 seconds more.

4. 4

   Add the mushrooms, smoked paprika, half of the thyme, 2 g (1/4 tsp) salt, and black pepper. Sauté for 8 to 10 minutes, stirring, until the mushrooms release their moisture and brown.

5. 5

   Add the spinach to the skillet and cook for 1 to 2 minutes until wilted. Stir in the cooked wild rice and mix well. Taste and adjust with a little more salt if needed.

6. 6

   For the cream, place the white beans, vegetable broth, lemon juice, remaining thyme, 15 ml (1 tbsp) olive oil, and 3 g (1/2 tsp) salt in a blender. Blend until smooth and creamy. If you want it warmer, transfer it to a small saucepan and heat for 2 to 3 minutes over low heat without boiling.

7. 7

   When the sweet potatoes are ready, split them lengthwise without cutting all the way through and gently fluff the flesh with a fork. Fill each one with the wild rice, mushroom, and spinach mixture.

8. 8

   Spoon the thyme white bean cream over the top and finish with fresh parsley. Serve hot.