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Sweet potatoes with mushrooms & rosemary

Sweet potatoes with mushrooms & rosemary

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(19 ratings)

Prep: 5 mins Cook: 25 mins

Easy

Serves 2
Not sure what to do with sweet potatoes? Here's the perfect answer

Nutrition and extra info

  • Easily doubled / halved
  • Vegetarian

Nutrition: per serving

  • kcal359
  • fat9g
  • saturates3g
  • carbs65g
  • sugars17g
  • fibre8g
  • protein8g
  • salt0.47g
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Ingredients

  • 2 sweet potato, about 300g/10oz each

    Sweet potato

    sweet po-tate-toe

    Sweet potatoes have a creamy texture and a sweet-spicy flavour that makes them ideal for savoury…

  • 1 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 200g chestnut mushroom, halved
  • 1 tsp chopped fresh rosemary or ½ tsp dried

    Rosemary

    rose-mar-ee

    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • 2 tbsp freshly grated Parmesan

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

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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.

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Comments, questions and tips

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Comments (25)

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
4

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

stephanieek's picture
3

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
5

So easy and tastes delicious! I added garlic and Philadelphia to mine.

mp1109's picture
5

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
5

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
2

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
5

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

numptellie13's picture
5

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
3

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

hardwick's picture
3

Surprisingly tasty and simple dish.

jenniferwharton's picture

sounds yummy will be making these soon !

clairegerrard's picture
4

"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
2

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
5

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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