Sweet potatoes with mushrooms & rosemary

Sweet potatoes with mushrooms & rosemary

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(18 ratings)

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Cooking time

Prep: 5 mins Cook: 25 mins

Skill level

Easy

Servings

Serves 2

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

Nutrition and extra info

Additional info

  • Easily doubled / halved
  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
359
protein
8g
carbs
65g
fat
9g
saturates
3g
fibre
8g
sugar
17g
salt
0.47g

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

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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.

Recipe from Good Food magazine, February 2008

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Comments

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Sarja83's picture

Delicious... I add creme fraiche or Philly with garlic and stock to loosen the sauce if needed

Sarja83's picture

Delicious. I baked the potato and added a squeeze of lemon juice and light Philadelphia.

polari's picture
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tweaked with shallots, a bit of garlic and creme fraiche as someone suggested - delicious!

stephanieek's picture
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The sweet potato itself was scrumptious, I followed a recommendation to add crème fresh to which was lovely. Although, I felt that the mushroom flavour was lost in this recipe.

ZAGWilliams's picture
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So easy and tastes delicious! I added garlic and Philadelphia to mine.

mp1109's picture
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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 :)

sadiethompson2's picture
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simply delicious i served mine with bacon onion rings and a green salad

dealam's picture

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

sammendez1's picture
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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.

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

numptellie13's picture
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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.

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

hardwick's picture
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Surprisingly tasty and simple dish.

jenniferwharton's picture

sounds yummy will be making these soon !

clairegerrard's picture
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"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

Tansyt's picture
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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.

tinainman's picture

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

cwal10's picture
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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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