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Preheat your oven to 200°C (390°F).
Wash the sweet potatoes and prick them a few times with a fork. Place them on a baking tray and bake for about 45 minutes until tender.
While the potatoes bake, heat a drizzle of olive oil in a pan over medium heat. Add the chopped onion and sauté until translucent.
Add the chopped mushrooms and cook until softened, about 5-7 minutes. Season with salt and pepper.
Remove the pan from heat and stir in the cream cheese until melted and combined.
Once the sweet potatoes are done, let them cool slightly, then slice them open lengthwise. Scoop out some of the flesh into a bowl, leaving enough to keep the skin intact.
Mix the scooped sweet potato flesh into the mushroom and cream cheese mixture.
Spoon the filling back into the sweet potato skins.
Place the stuffed potatoes back on the baking tray and bake for another 10 minutes to heat through.
Garnish with fresh herbs if desired and serve warm.
Serving and Storage Tips:
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