To save time making this stuffed sweet potato recipe soak the farro for at least 1 hour before cooking. This will reduce the cook time from 30 to 20 minutes. Any leftover sweet potato aioli can be used as a dipping sauce for roasted vegetables, for raw vegetables, or as a spread on sandwiches.
3 1/4cuplow-sodium vegetable broth or 3 1/4 cup water + 1 1/2 teaspoon vegetable bouillon paste
1leekwhite part only, thinly sliced (about 1 1/2 cups)
3cupswild mushroomsthis version features maitake and trumpet mushrooms, but any will do
1tspfresh rosemaryminced (or 1/2 tsp dried rosemary)1/2 tsp sea salt
Sweet potato aioli
1/2raw garlic clove
1 1/2Tbspapple cider vinegar
1 1/2Tbsplemon juice
Preheat oven to 375°.
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.
To a saucepan add 1/4 cup of vegetable broth. Bring it to a simmer, then add the leeks. Cook the leeks until they begin to soften. Add the mushrooms, farro, rosemary, and remaining 3 cups of vegetable broth. Bring it to a boil, then reduce the heat to medium-low and simmer. Place a lid over the pan, keeping it ajar, and cook for 30 minutes, or until the farro is tender. 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.
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 7 days.
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’d like the sauce a bit thinner add 1 more tablespoon of water.
Assembling the sweet potatoes: Fill the scooped out sweet potatoes with the mushroom and leek filling, and top with aioli. Serve with fresh lemon on the side and minced rosemary to garnish.