Garlic Mushroom & Fava Bean Stuffed Sweet Potatoes

Garlic Mushroom & Fava Bean Stuffed Sweet Potatoes

by The Cook and Him

This recipe from The Cook and Him makes a impressive vegan main or side dish, highlighting our prized fava beans. Fava beans are Britain's original bean: introduced to our island by early neolithic farmers thousands of years ago, they're delicious, nutritious and good for the soil.

If spicy is your thing, feel free to add a touch of cayenne, paprika and/or cumin to your potato mixture.

These serve 2 as a main meal with a crisp, fresh salad or make a great side dish for up to 4.


  • 2 lg Sweet Potatoes
  • 1 cup (200g) Split Fava Beans
  • 1 Red Onion
  • Drizzle of Olive Oil
  • 650ml (3 cups) Vegetable Stock
  • 4 handfuls (80g) Spinach
  • 3 lg Cloves of Garlic
  • 3 cups (200g) Baby Button Mushrooms
  • 2-3 sprigs Fresh thyme or 1/2 tsp dried thyme
  • 1 tbsp Chopped Chives


  1. Preheat your oven to 210 Fan / 230 C / 450 F / Gas 8
  2. Put the sweet potatoes onto a baking tray and roast for 40-45 minutes until they feel soft when you poke a knife into the flesh
  3. While they're baking cook the stuffing. First peel and finely dice the onion and put into a large heavy based saucepan
  4. Add a drizzle of oil and over a medium heat, gently cook for 2-3 minutes, stirring frequently, until the onion starts to soften and turn translucent
  5. Add the fava beans and vegetable stock and turn the heat to low. Bubble for 40-45 minutes, stirring occasionally until the fava beans are very soft. If it starts to boil dry top up with water or more veg stock
  6. Once the fava beans are cooked add the spinach and stir through the hot beans until it's wilted. Set aside
  7. Once the potatoes are cooked remove from the oven and leave to cool for a few minutes before halving and scooping out the flesh into a bowl. Put the empty potato skins back on the tray
  8. Add the fava beans to the potatoes and stir well. Check the seasoning, adding salt and pepper as necessary (see note)
  9. Spoon the mixture back into the skins and put back in the oven for 10-15 minutes until piping hot
  10. While they're baking cook the garlic mushrooms - peel and crush the garlic and put into a frying pan with another drizzle of oil, the mushrooms and thyme
  11. Saute over a medium heat, stirring occasionally for 5 minutes until the mushrooms are softened and cooked. Stir in the chopped chives
  12. Remove the potatoes from the oven, top with the mushrooms and serve immediately

The Cook and Him
The Cook and Him


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