Loaded Sweet Potatoes with Shredded Zucchini, Mushrooms, and Onion

5 from 5 votes

These loaded sweet potatoes are loaded with filling veggies!

Prep Time20

Cook Time15

Total Time35

Servings:

2 large sweet potatoes
1 teaspoon coconut oil
1 medium zucchini shredded
8 ounces (227 g) finely chopped baby portabella mushrooms
½ yellow onion finely chopped
½ teaspoon ground cumin
1 teaspoon chili powder
½ teaspoon garlic powder
¼ teaspoon of cayenne pepper (more or less depending on how spicy you like things)
Salt and pepper to taste

Pierce the outside of the sweet potatoes with a fork. You'll want to make several piercings - about 6-8 all around. Place into the microwave and microwave on high for 3-4 minutes. Obviously this is going to depend on how small or large your sweet potatoes are and how powerful your microwave is. The sweet potatoes will be done when they're soft to the touch.
2 large sweet potatoes
Carefully remove the sweet potatoes from the microwave and carefully slice in half, length-wise. Set aside to cool.
In a large skillet over medium-high heat, add a teaspoon of coconut oil to the skillet. Once coconut oil is warmed up, add zucchini, mushrooms, and onion. Cook until softened, about 7 minutes. Sprinkle in the seasonings and stir to incorporate. Remove skillet from heat.
1 medium zucchini, 8 ounces finely chopped baby portabella mushrooms, 1/2 yellow onion, 1/2 teaspoon ground cumin, 1 teaspoon chili powder, 1/2 teaspoon garlic powder, 1/4 teaspoon of cayenne pepper, Salt and pepper, 1 teaspoon coconut oil
The sweet potatoes should be slightly cooled by now. Carefully, with a spoon, scoop out the inside of the sweet potato, leaving a 1/2-inch border all around. Place the sweet potato filling into the skillet.
Mix the sweet potato together with the filling and scoop and fill the hollowed out sweet potato skins.
Serve warm.

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