Sweet potatoes with mushrooms & rosemary

Sweet potatoes with mushrooms & rosemary

Not sure what to do with sweet potatoes? Here's the perfect answer

Difficulty and servings

Easy

Serves 2

Preparation and cooking times

Preparation time

Prep 5 mins

Cook time

Cook 25 mins

Vegetarian

Vegetarian, Low-fat

2 of 5-a-day

Method

  1. 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.
  2. 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.
Try

Tip

If you prefer to fully oven-bake the sweet potatoes, cook for 40-50 mins, turning them halfway through the cooking time.

Per serving

359 kcalories, protein 8.0g, carbohydrate 65.0g, fat 9.0 g, saturated fat 3.0g, fibre 8.0g, sugar 17.0g, salt 0.47 g

Recipe from Good Food magazine, February 2008.

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Latest comments and suggestions

Results 1-20

  • 06 February 2008

    Pewtersfood rated and commented on this recipe

    3 stars

    Prefer my sweet potato wedges - burnt !

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  • 12 February 2008

    Shirley rated and commented on this recipe

    3 stars

    Lactose intolerant? These potoatoes were nice topped with: soya alternative to cheese spread with chives. Went quite nice together!

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  • 24 February 2008

    Erika commented on this recipe

    very nice

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  • 25 February 2008

    Frantic Flapjack commented on this recipe

    These were change from the usual baked spud and were very tasty with the mushrooms

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  • 05 March 2008

    Beth rated and commented on this recipe

    5 stars

    I really enjoyed these.

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  • 09 March 2008

    claire walton rated and commented on this recipe

    5 stars

    Easy, tasty and filling. I added some creme fraiche and garlic to the mushrooms which worked really well. Will be making again

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  • 30 May 2008

    tinainman commented on this recipe

    iv made this twice already as i work late nights and part cook the potates befor i go and chop the mushrooms so all i have to do is reheat the potatoe whilst cooking the mushrooms its very tasty and nice and healthy and i will be having it for tonight aswell on a bed of salad

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  • 25 September 2008

    Tansy rated and commented on this recipe

    2 stars

    Not incredibly impressed by this. I prefer the way I usually do sweet potatoes which is to scoop out the insides, mix with herby cream cheese and top with fried bacon pieces.

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  • 09 October 2008

    Claire rated and commented on this recipe

    4 stars

    "theres not much to this" was my husband comment before eating it, having cooked it. "This is really tastey" was his finishing comment. Enjoyed by us both, but I would use more rosemary next time

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  • 31 October 2008

    Jennifer commented on this recipe

    sounds yummy will be making these soon !

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  • 13 January 2009

    Kate123 rated and commented on this recipe

    3 stars

    Surprisingly tasty and simple dish.

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  • 22 October 2009

    Seren rated and commented on this recipe

    3 stars

    Was nice, but a little dry - I would mix with lots of cheese next time!

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  • 23 November 2009

    Ellieding13 rated and commented on this recipe

    5 stars

    Mmmm we really liked this. Really interesting but complimentary blend of flavours. The rosemary was really nice aswell and with the luscious green salad, it'll definitely be something we have again.

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  • 24 November 2009

    NatashaMiller rated and commented on this recipe

    5 stars

    Added baked beans to the mushroom and rosemary, was delicious with grated parmesan on top!

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  • 02 January 2010

    dory rated this recipe

    5 stars

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  • 10 August 2010

    SamM1 rated and commented on this recipe

    2 stars

    I didn't have any rosemary so used tarragon instead and that tasted good. This recipe is ok - I used it to accompany a steak and griddled peppers, but I prefer sweet potatoe in wedges. It was a little much - the potato is very soft, and there wasn't a whole lot of flavour to the mushrooms...maybe some garlic would help.

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  • 20 October 2010

    Lamya commented on this recipe

    I echo adding the creme fraiche - think it would have been bland without it.

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  • 16 March 2011

    is it worth waiting for? commented on this recipe

    good dish....check out my food blog....http://isitworthwaitingfor.blogspot.com/2011/03/sweet-potato-with-mushrooms-and.html

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  • 30 April 2011

    Sadie rated and commented on this recipe

    5 stars

    simply delicious i served mine with bacon onion rings and a green salad

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  • 28 July 2011

    Meera rated and commented on this recipe

    5 stars

    Added crème fraiche and garlic too as suggested by some other users. I also had a couple of shallots left over so added them to the mix too. Very yummy and so easy to make :)

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Difficulty and servings

Easy

Serves 2

Preparation and cooking times

Preparation time

Prep 5 mins

Cook time

Cook 25 mins

Vegetarian

Vegetarian, Low-fat

2 of 5-a-day

Ingredients

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Per serving

359 kcalories, protein 8.0g, carbohydrate 65.0g, fat 9.0 g, saturated fat 3.0g, fibre 8.0g, sugar 17.0g, salt 0.47 g

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