Sweet Potatoes Stuffed with Creamy Farro, Balsamic Mushrooms and Herbed Ricotta

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 1 tablespoon of olive oil, season with a pinch of salt, and roast for 40 to 50 minutes, until very tender in the center.

2. 2

   While the sweet potatoes roast, heat a medium saucepan over medium heat. Add 1 tablespoon olive oil and the butter. Add the onion and cook for 4 to 5 minutes until softened. Stir in half of the minced garlic and cook for 30 seconds more.

3. 3

   Add the pearled farro to the saucepan and stir for 1 minute to coat it well. Pour in the hot vegetable broth, add 1/2 teaspoon salt and some black pepper. Bring to a boil, lower the heat, cover partially, and cook for 22 to 25 minutes, stirring once or twice, until the farro is tender and creamy. If needed, let it rest for 2 more minutes off the heat.

4. 4

   In a large skillet over medium-high heat, heat the remaining tablespoon of olive oil. Add the sliced mushrooms and cook for 6 to 8 minutes, stirring, until browned and their moisture has evaporated. Add the remaining garlic, smoked paprika, balsamic vinegar, and a pinch of salt and pepper. Cook for 1 to 2 minutes more until glossy and flavorful.

5. 5

   In a small bowl, mix the ricotta with the parsley, chives, lemon zest, lemon juice, and a pinch of salt and pepper until you have a thick herbed cream.

6. 6

   Toast the pumpkin seeds in a small dry skillet over medium heat for 2 to 3 minutes, stirring often, until fragrant. Remove from the heat.

7. 7

   When the farro is ready, add the grated Parmesan and stir well. Adjust salt and pepper if needed.

8. 8

   Split each roasted sweet potato lengthwise without cutting all the way through. Gently press the ends to open the center and fill with the creamy farro. Top with the balsamic mushrooms, add spoonfuls of herbed ricotta, and finish with the toasted pumpkin seeds. Serve hot.