Mushroom Risotto Stuffed Sweet Potatoes

55 min
Serves 1
Say hello to your new lunch go to! Not only are these stuffed sweet potatoes an awesome sandwich alternative, you can prep them while you’re cooking dinner (#timesaver).


  • 1

    sweet potato
  • 6

    oz bacon
  • 2

    tbsp unsalted butter
    kosher salt
    freshly ground black pepper
  • 1

    cup Mushroom Risotto


  • 1 Preheat oven to 400°F. Roast whole sweet potato for 35-55 minutes, or until the potato is tender (to microwave, pierce the sweet potato with a fork and cook in a microwave-safe dish for about 8 minutes on high, turning once).
  • 2 While the sweet potato cooks, place the bacon in a cold pan and set over medium high heat. Brown the bacon, flipping occasionally, so it browns evenly. Transfer to a paper towel-lined plate to drain. Crumble bacon once cooled.
  • 3 When the sweet potato is fork tender, slice in half and spread with butter. Season with salt and pepper, top with mushroom risotto, and garnish with bacon crumbles.