Loaded Twice Baked Sweet Potatoes with Mushroom Ragu is a recipe that offers a new approach to roasting sweet potatoes. Both sweet and savory, this recipe is a study in contrasts.
You will find the sweetness of roasted sweet potatoes with the umami richness of a savory mushroom ragu in each loaded potato. A combination of fresh and dried wild mushrooms with shallots and garlic is accented with a splash of marsala wine. Chopped almonds add some texture to the ragu as well as a complementary nutty flavor.
Jump to:
This can be a full meal
This is a great recipe for a filling vegetarian meal. The addition of the mushroom ragu deliciously alters the complexity and depth of flavor. It transforms an ordinary sweet potato into an extraordinary one.
Ingredients
Roasted Sweet Potatoes
Try to roast sweet potatoes of the same size. It also helps to keep in mind that each potato is a single serving and how you are serving them. If this is a side dish, lean towards smaller potatoes. If this is a main course, opt for larger sweet potatoes.
Other ingredients for the sweet potato mash include -
- unsalted butter
- maple syrup
- ground ginger
- cardamom
- salt and pepper
Mushroom Ragu
The ragu is a combination of fresh and dried mushrooms. Use whatever combination of mushrooms you prefer. I highly suggest using dried porcini mushrooms for the meaty texture and hearty flavor they provide.
Other ingredients for the mushroom ragu include -
- shallots and garlic for their aromatic properties
- almonds for texture
- olive oil
- butter and flour for thickening the sauce
- soy sauce and marsala wine for flavor
- salt, ground pepper, and rubbed sage for flavor
Garnishes
This is where you can show your individuality. I used salty Pecorino Romano and sweet dried cranberries in keeping with the holiday. However, you could add crunchy fried onions, goat cheese, or fresh herbs.
How to make loaded sweet potatoes
Roast Potatoes
- The sweet potatoes are prepped by pricking them with a fork. This helps prevent them from exploding in the oven.
- Roast for approximately 1 hour. The size of your potatoes dictates the length of cooking time. If you have smaller potatoes, test them at the 40-minute mark. Larger potatoes may need a little longer than an hour.
Prepare Ragu
- While roasting the potatoes, prepare the mushroom ragu. Start by soaking the dried mushrooms. You will be using the soaking liquid later to create the sauce for the mushrooms.
- Cut the other vegetables - fresh mushrooms and shallots into ¼-inch slices. Mince the garlic.
- Rough chop the almonds.
- Sweat the shallots on medium heat until they are translucent and starting to brown along the edges. Add the minced garlic.
- Once the garlic is fragrant, add the sliced fresh mushrooms and combine. The mushrooms will start to leach liquid as they cook. Increase to medium-high heat and continue to saute until the liquid has cooked off.
- While the mushrooms are sauteing, drain the dried mushrooms in a cheesecloth-lined strainer. Make sure to fold the cheesecloth so that there are several layers to catch any grit or debris. Drain the soaking liquid in a small bowl and set to the side until you are ready to use it.
- Dispose of the cheesecloth and give the mushrooms in the strainer a rinse under running water to make sure there isn't any remaining grit. Then give them a rough chop.
- When the majority of the liquid rendered from the fresh mushrooms in the saute pan has cooked off, add the porcini mushrooms and the almonds.
- Melt butter in the mushrooms. Sprinkle the flour into the pan and stir to combine with the butter.
- Add the marsala wine, stirring to combine. Scrape the bottom of the pan to release any browned bits.
- After a couple of minutes, add the mushroom soaking liquid and stir to combine. As it gets hotter, the sauce will start to thicken.
- Add the soy sauce, the rubbed sage, and salt. Set the ragu to the side as you prepare the roasted sweet potatoes.
Sweet Potato Mash
- After the sweet potatoes are removed from the oven, let them cool for 10-15 minutes. After cooling, cut the top third off. Scrap or scoop the interior of the potatoes into a medium bowl, mashing it. Leave about ¼-inch of flesh on the interior of the potato.
- Add unsalted butter, maple syrup, ground ginger, cardamom, salt, and pepper to the mashed potatoes. Mix until smooth and creamy.
- Add the mash back to the potato skins. Put the potatoes back in the oven and bake for 20-25 minutes.
Assembling the Potatoes
- Once the sweet potatoes are heated, remove from the oven. Add warm mushroom ragu to the top of the potatoes.
- Add a sprinkling of the Pecorino Romano and a few dried cranberries.
Can this recipe be made ahead of time?
Yes, this is an easy recipe to prepare before your guests arrive. The potatoes freeze well. Place the assembled potatoes with the mushroom ragu on the try and cover with aluminum foil. Place in the freezer. Do not add the garnishes until the twice baked potatoes have been reheated.
- When reheating, place the frozen potatoes on a rimmed baking sheet that has a light coating of cooking spray. Cover potatoes on the sheet tray with aluminum foil, crimping it along the sides. Place in a 350 degree oven for 45 minutes until the interior of the potato is at least 130 degrees.
- If the potatoes are not frozen but have been refrigerated, follow the same reheating process as above. It takes 35-40 minutes to reheat the potatoes.
Tips and Substitutions
If you want to make a vegan version of this recipe or want to replace the Marsala wine, there are a couple of substitutions.
- Substitute ½ cup of red wine like pinot noir.
- For a non-alcoholic version, combine ½ cup of grape juice with 1 tablespoon of balsamic vinegar.
- You can use 1 tablespoon of sugar with ¼ cup of balsamic vinegar.
- Follow the recipe card closely, and don't hesitate to experiment with additional seasonings to suit your taste. The first time you make it will help you understand the nuances of the dish. Some herbs to try are thyme or rosemary.
FAQ's
"Twice baked" refers to the process of baking the sweet potatoes, scooping out the flesh, mixing it with other ingredients, and then baking it again. This method enhances the flavors and textures.
This dish offers a delightful combination of sweet potatoes, mushroom ragu, and a variety of flavorful ingredients like Pecorino Romano cheese and dried cranberries.
Yes, this recipe is not only delicious but also nutritious. It incorporates good fats, essential vitamins from sweet potatoes, and the health benefits of mushrooms.
A delicious change
I know that I get in a rut and serve many of the same tried and try recipes for holiday dinners. This recipe is a delicious change for sweet potatoes. It is filling and hearty with rich flavors.
Loaded Twice Baked Sweet Potatoes with Mushroom Ragu are a great option for anyone who is looking for vegetarian or vegan options on Thanksgiving. All the warm and toasty flavors of Thanksgiving comfort food are in this recipe. Have a lovely holiday!
Looking for another sweet potato recipe - https://tenpoundcakecompany.com/baked-sweet-potato-and-apple-casserole/
Recipe
Loaded Twice Baked Sweet Potatoes with Mushroom Ragu
Equipment
- 1 cutting board
- 1 knife
- 1 rimmed baking sheet
- 1 medium bowl
- 1 grapefruit spoon Optional
- 1 medium saute pan
- 1 small bowl
- 1 fine mesh strainer
- 1 piece of cheesecloth
Ingredients
Roasted Sweet Potatoes
- 5 sweet potatoes (Use potatoes that are roughly the same size for even roasting.)
- 2 tablespoons unsalted butter
- 1 tablespoon maple syrup
- ¼ teaspoon ground ginger
- ¼ teaspoon cardamom
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
Mushroom Ragu
- 1 ounce dried porcini mushrooms (28 grams)
- 1 pound fresh mushrooms (454 grams)
- 1 cup shallots (5 ounces/141 grams)
- 2 teaspoons garlic (2 cloves)
- ½ cup salted almonds (3 ounces/85 grams)
- 3 tablespoons olive oil
- ¾ teaspoon kosher salt
- 1 pinch ground black pepper
- 1 tablespoon unsalted butter
- 1 tablespoon flour
- ½ cup marsala wine
- 1 tablespoon soy sauce
- ¼ teaspoon rubbed sage
Garnishes
- 1 cup pecorino romano shards (3 ounces/85 grams)
- ½ cup dried cranberries (2 ounces/56 grams)
Instructions
Roasted Sweet Potatoes
- Preheat oven to 400 degrees.
- Rinse any debris off the sweet potatoes. With a fork, prick the potato on all sides and the ends so that steam can be released as it bakes.
- Bake the potatoes on a rimmed baking sheet for approximately an hour. The baking time may need to be adjusted depending on the size of your potatoes. When squeezed, if the potatoes yield easily, take them out of the oven. You can also pierce the potato with a paring knife. If it glides easily into the potato, they are done.
Mushroom Ragu
- While the sweet potatoes are roasting, prepare the mushroom ragu.
- Place the dried mushrooms in a small bowl. Add 1¼ cups of warm water to the bowl and let the mushrooms hydrate for at least 30 minutes.
- Cut the fresh mushrooms and the shallots into ¼-inch slices.
- Mince the garlic.
- Rough chop the almonds.
- Add the 3 tablespoons of olive oil to a medium-sized saute pan over medium heat. Add the shallots and sweat or slowly cook them until translucent and lightly brown on the edges.
- Add the minced garlic and saute until fragrant. Season with ¼ teaspoon of kosher salt and a pinch of ground black pepper.
- Add the fresh mushrooms to the pan and stir to combine with the shallots and garlic. As the mushrooms cook, they will start to release water. Continue cooking and stirring so that they do not stick to the bottom of the pan.
- While the mushrooms are sauteing, drain the porcini mushrooms in a cheesecloth-lined strainer. Make sure to fold the cheesecloth so that there are several layers to catch any grit or debris. Have a small bowl below the strainer to catch the soaking liquid. Save this to the side - you will need it later.
- Dispose of the cheesecloth and give the mushrooms in the strainer a rinse under running water to make sure there isn't any remaining grit.
- Rough chop the porcini mushrooms.
- When the majority of the liquid from the fresh mushrooms has cooked away in the saute pan, add the porcini mushrooms and the almonds to the saute pan and stir to combine.
- Add 1 tablespoon of unsalted butter to the pan. When it has melted, sprinkle 1 tablespoon of flour over the mushrooms and stir to combine.
- Add the marsala wine to the mushrooms. Stir in the wine and scrape the bottom of the pan to release any brown bits.
- After 2 minutes, add the soaking water from the porcini mushrooms and stir to combine.
- Cook for 2 minutes. The liquid should start to thicken.
- Add the soy sauce, rubbed sage, and ½ teaspoon of kosher salt.
- Set aside as the sweet potatoes continue roasting.
- Makes 3 cups of ragu.
Sweet Potato Mash
- After the sweet potatoes are removed from the oven, let them cool for 10-15 minutes. When you can touch them, cut the top third off. Scrap or scoop the interior of the potatoes out, mashing it into a bowl. I like to use a grapefruit spoon for this process. I think the serrated edge helps. Leave about ¼-inch of flesh on the interior of the potato for support. If too much of the potato is removed, the skin or outer shells will collapse.
- Add 2 tablespoons of unsalted butter to the sweet potato mash and stir so that it melts.
- Add the maple syrup, ground ginger, cardamom, salt, and pepper to the sweet potatoes. Mix until smooth and creamy.
- Add the sweet potato mash back to the shells. Gently add the mix to the skins, being careful not to rip or mash everything.
- Add a light coat of cooking spray to the rimmed baking sheet. Place the sweet potatoes on it and place in the oven for 20-25 minutes.
Assemble the Potatoes
- Once the sweet potatoes are heated, remove from the oven.
- Add warm mushroom ragu to the top of the potatoes.
- Garnish with shards of pecorino romano cheese and dried cranberries. Serve while warm.
Notes
- You can use ½ cup of red wine like pinot noir.
- For a non-alcoholic version, combine ½ cup of grape juice with 1 tablespoon of balsamic vinegar.
- You can use 1 tablespoon of sugar with ¼ cup of balsamic vinegar.
Nutrition
mark burleigh
Delicious, easy and original.
Julie
Thank you!