Creamy Vegetable-Stuffed Sweet Potatoes
These comforting stuffed sweet potatoes feature a fluffy, caramelized sweet potato base that holds a filling of tender Libby's Mixed Vegetables in a creamy homemade sauce seasoned with fresh herbs. This dish serves as an excellent vegetarian main course or a substantial side dish.
SERVINGS
6
PREP TIME
5 Min
COOK TIME
15 Min
Ingredients
4 tablespoons butter
1 onion, diced
4 tablespoons flour
2 cups vegetable broth
2 cups whole milk (warmed)
1 tablespoon chopped fresh thyme
1/2 teaspoon black pepper
1 can (15 oz.) Libby's Mixed Vegetables, drained
1 can (15 oz.) Libby's Sliced White Potatoes, drained
6 cooked sweet potatoes, sliced down middle
4 tablespoons butter
1 onion, diced
4 tablespoons flour
2 cups vegetable broth
2 cups whole milk (warmed)
1 tablespoon chopped fresh thyme
1/2 teaspoon black pepper
1 can (15 oz.) Libby's Mixed Vegetables, drained
1 can (15 oz.) Libby's Sliced White Potatoes, drained
6 cooked sweet potatoes, sliced down middle
Instructions
- In a large pot, melt butter over medium heat. Add onion; cook 3 minutes. Stir in flour to form roux; cook 1 minute.
- Whisk in broth, milk, thyme, and pepper. Bring to a boil, then reduce heat and simmer 10 minutes.
- Stir in vegetables and potatoes. Heat through.
- Divide creamy vegetable filling among sweet potatoes and serve warm.
- In a large pot, melt butter over medium heat. Add onion; cook 3 minutes. Stir in flour to form roux; cook 1 minute.
- Whisk in broth, milk, thyme, and pepper. Bring to a boil, then reduce heat and simmer 10 minutes.
- Stir in vegetables and potatoes. Heat through.
- Divide creamy vegetable filling among sweet potatoes and serve warm.
