Caramelised Onion & Mushroom Stuffed Sweet Potato | Perfect Weekend Brunch

14:15:00 Unknown 0 Comments



This meal was a last minute lunch time creation that ended up being way better than expected. I am surprisingly boring with most of my meals and prefer to eat porridge for breakfast and scrambled eggs for lunch, and by that I mean, everyday. Sunday is the day before our shopping order arrives, and so we are usually running pretty low on food. Sadly, no eggs! So this meal was born from the scraps left in our fridge and pantry. Despite my anxiety over thinking up a good lunch, this ended up being a fantastic, new recipe! Baked sweet potato with the caramalised onion and mushroom feels like a Swiss throwback, but with a modern twist. I hope you give this quick, delicious recipe a try! I think it even makes the perfect brunch meal. If you are having guests stay over, you could make a whole batch of these, and let everyone dress their own sweet potato.


Ingredients* 
- one large or two small sweet potatoes
- 3 large yellow or red onions, finely sliced
- 1 heaped tbsp of brown sugar 
- 1 heaped tbsp of balsamic glaze
- 2 tbsp of butter
- 1-2 tbsp of olive oil
- 250g of chestnut or button mushrooms, sliced 
- salt and pepper

*Caramelised onion recipe based on this one from Valli Little.

Toppings (optional)
- a handful of chopped, fresh parsley
- a few slices of pan fried halluomi cut into cubes 
- 2 tbsp of greek yoghurt or crème fraîche 


Prep

  1. Once you have cut all your onions into thin slice, heat a large, non-stick frying pan to medium low. 
  2. Add half the butter and olive oil. Once melted, add the onions. 
  3. Add a generous pinch of salt and cook the onions slowly, on the same low heat for 15-20 minutes. Stir occasionally to prevent sticking and burning. 
  4. Once golden and translucent, add the brown sugar and balsamic vinegar. Stir through. 
  5. Cook for another 5-10 minutes. The final product should be sticky and soft. 
  6. Taste and then season with salt and pepper. 
  7. Put the finished onion aside, and then in the same pan, add the other half of the butter and oil. Turn the heat up to medium high. 
  8. Add the mushrooms to the pan, sauté until golden and cooked through, about 10 minutes. 
  9. Meanwhile, put the sweet potato on a microwave safe plate and microwave for 8-10 minutes on high. The time will vary depending on the strength of your microwave and the size of the potato. You will know when it is done because the potato will be nice and soft.
  10. Divide the sweet potato evenly between your two plates, top with the mushroom and then onion. 
  11. To serve, garnish with a dollop of greek yoghurt, fresh parsley and the optional fried halloumi. 
  12. Enjoy! 

23-year-old Swedish, medical student that loves to cook in her tiny flat.

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