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Get ready to win the holidays with this stuffed sweet potato recipe


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We’re entering crunch time in the countdown to Thanksgiving. And if you haven’t yet decided which show-stopper dish you’re bringing, you’re probably starting to feel the pressure.

Don’t panic: Because Jenné Claiborne, the vegan chef and blogger behind Sweet Potato Soul (which is also the title of her upcoming cookbook), has your back. With her mushroom and leek stuffed sweet potato dish, everyone will be coming back for seconds (and thirds).

“It’s great for the holidays—and throughout winter—because it’s hearty, full of flavor, and nourishing,” Claiborne says. And even though the healthy chef wanted it to be full of good-for-you perks like fiber, antioxidants, and minerals, she doesn’t believe in sacrificing flavor.

The secret flavor-booster? Imagine® broths. Claiborne tapped Imagine® Organic Low Sodium Vegetable Broth (a great go-to because it contains no artificial preservatives) as a base to sauté the leeks and cook the farro. “Cooking grains in this low-sodium broth imparts a lot of flavor into the grain, which will give your finished dish more richness and depth,” she says.

And if you want to incorporate a little more protein into this part of the process, Imagine® Free Range Chicken Broth is your go-to.

After the dish becomes a hit at Thanksgiving and your December gatherings, you’ll want it to become a staple at all your winter dinner parties. Because, as Claiborne puts it, “Every part of the recipe plays a purpose, and it gets bonus points for being so pretty.”

Scroll down to check out Claiborne’s easy-to-follow instructions for your new favorite side dish.

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Mushroom & Leek Stuffed Sweet Potatoes

Serves 4

Ingredients
Stuffed sweet potatoes
4 sweet potatoes
2 tsp grapeseed oil
1 cup farro
3 1/4 cup Imagine® Organic Low Sodium Vegetable or Free Range Chicken Broth
1 leek, white part only, thinly sliced (about 1 1/2 cups)
3 cups wild mushrooms (this version features maitake and trumpet mushrooms, but any will do)
1 tsp fresh rosemary, minced (or 1/2 tsp dried rosemary)1/2 tsp sea salt
1 tsp black pepper

Sweet potato aioli
1/2 cup vegan mayo
1/2 raw garlic clove
1 1/2 Tbsp apple cider vinegar
1 1/2 Tbsp lemon juice
1-2 Tbsp water
1/2 Tbsp sea salt

Directions
1. Preheat oven to 375 degrees. Poke fork holes into the sweet potatoes, then rub a bit of oil onto each one. Place them on a baking sheet and bake for 45 minutes, or until tender.  (While the sweet potatoes are in the oven, make the rest of the items.)

3. Add 1/4 cup of Imagine® broth to a saucepan, bring it to a simmer, then add the leeks.

4. Cook the leeks until they begin to soften. Add the mushrooms, farro, rosemary, and remaining three cups of Imagine® broth. Bring it to a boil, then reduce the heat to medium-low and simmer.

5. Place a lid over the pan, keeping it ajar, and cook for 30 minutes, or until the farro is tender.

6. Stir every 5-10 minutes, and add more broth or water if the liquid evaporates too quickly. Season with salt and pepper, and add more to taste if necessary.

7. Once the cooked sweet potatoes are out of the oven and cool enough to handle, cut them in half. Scoop out the center of each sweet potato and set it aside. Some will be for the sweet potato aioli, the rest you can save. (It’ll stay fresh in the refrigerator for about seven days.)

8. Make sweet potato aioli: Into a blender, add 3/4 cup of sweet potato, vegan mayo, garlic, apple cider vinegar, lemon juice, salt, and 1 tablespoon of water. Blend until creamy. (If you prefer a thinner sauce, add an additional tablespoon of water.)

9. Assemble the sweet potatoes: Fill the scooped out potatoes with the mushroom and leek filling, and top with aioli. Serve with fresh lemon on the side; add minced rosemary to garnish. 

In partnership with Imagine®

Photos: Jenné Claiborne