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Loaded sweet potatoes with ginger sesame mushrooms, apple, cranberries, and almond sage pesto

This fall, the D.O Ribera del Duero wine region in Spain challenged me to create an autumn recipe that’ll pair well, not with one but, with two of their unique (vegan) red wines.

The main grape variety in this region is Tempranillo, with this grape making up at least 75% of the blend of D.O Ribera del Duero wines. This grape has the particularity to give the wine exceptional berry fruit notes and make the wines more tannic and deeper in color.

To pair wonderfully with these two cherry colored, full-bodied, oaky wines from D.O Ribera del Duero: López Cristóbal Crianza & Bardos Reserva 2018, I wanted to make a cozy recipe with a touch of freshness, that’ll warm up your heart this fall and winter season: say hello to these loaded sweet potatoes with ginger sesame mushrooms, apple, cranberries, and almond sage pesto. The kind of hearty and healthy meal I love to share for many occasions:

- A Saturday night aperitif dinner by the fire

- An easy dinner date with your better half

- A festive dinner with friends and family


Serving: 2 people

Baking time: 45 minutes

Cooking time 20 minutes

Total time: 1h05


For the potatoes

· 2 sweet potatoes

· 100g to 150g of button mushrooms (depending on how much you have to stuff your potatoes)

· 5g fresh ginger

· 1 clove garlic

· 2tbsp soy sauce

· 1 tsp sesame oil

· ½ apple

· Dried cranberries

· Lemon

Optional: rucola salad

For sage pesto

· 15g fresh sage leaves

· 10g nutritional yeast

· 45g olive oil (add gradually and see texture)

· 20g almonds

· 5g garlic

· Juice from half a lemon

· Large pinch of salt (taste)


For the potatoes

1. Preheat oven to 200°C

2. Wash and dry the sweet potatoes and make a slight cut lengthwise on each potato

3. Bake for 45 to 60 minutes. The potatoes usually open where you cut them when they start being well cooked

4. Clean your mushrooms with a damp cloth and slice them thinly

5. Grate ginger, peel and grate garlic

6. In a frying pan, drizzle some olive oil, stir-fry ginger and garlic for a few seconds then add mushrooms and continue stir-frying until golden / brown with soy sauce and sesame oil

7. Wash and cut a few thin apple slices

8. Serve potatoes on a plate, stuffed with mushrooms, sage pesto (see steps below), apples and cranberries, lemon zest and a little lemon juice on top

9. Enjoy with one or both of the D.O Ribera del Duero wines

For the pesto

1. Blend all ingredients in a food processor until well combined. Add olive oil if too thick. Serve as explained above.

Find the wine here:

More information here



Hi, thanks for stopping by!

I'm Tosca. A passionate plant-based recipe developer, food photographer, and content creator from Geneva, Switzerland. Through this blog, I want to share with you indulgent and mouth-watering vegan recipes and help make the world a happier place, one cookie at a time.

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