Sweet potatoes with mushrooms & rosemary
Not sure what to do with sweet potatoes? Here's the perfect answer
Recipe uploaded by
Most people would make this again
Recipe by Good Food
Difficulty and servings
Serves 2
Preperation and cooking times
Prep 5 mins
Cook 25 mins
Vegetarian, Low-fat
2 of 5-a-day
- Heat oven to 200C/fan 180C/gas 6. Prick the potatoes several times with a fork, then microwave on High for 8-10 mins, turning once, until tender. Meanwhile, heat the oil in a non-stick pan, add the mushrooms and rosemary and cook over a fairly high heat, stirring, until the mushrooms are tender and lightly coloured. Season to taste.
- Put the potatoes in the oven and roast for 15 mins until the skins start to crisp. Split open and spoon over the mushrooms. Sprinkle with Parmesan to serve.
Tip
If you prefer to fully oven-bake the sweet potatoes, cook for 40-50 mins, turning them halfway through the cooking time.
Recipe from Good Food magazine, February 2008 .
Per serving
359 kcalories, protein 8g, carbohydrate 65g, fat 9 g, saturated fat 3g, fibre 8g, salt 0.47 g
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http://www.bbcgoodfood.com/recipes/5157/
Difficulty and servings
Serves 2
Preperation and cooking times
Prep 5 mins
Cook 25 mins
Vegetarian, Low-fat
2 of 5-a-day
Ingredients
- 2 sweet potatoes , about 300g/10oz each
- 1 tbsp olive oil
- 200g chestnut mushrooms , halved
- 1 tsp chopped fresh rosemary or ½ tsp dried
- 2 tbsp freshly grated parmesan
Per serving
359 kcalories, protein 8g, carbohydrate 65g, fat 9 g, saturated fat 3g, fibre 8g, salt 0.47 g




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06 February 2008
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