Sweet potatoes with mushrooms & rosemary

Sweet potatoes with mushrooms & rosemary

  • 1
  • 2
  • 3
  • 4
  • 5
(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
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 2 sweet potatoes, about 300g/10oz each
    Sweet potatoes

    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

    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

    Rosemary

    rose-mar-ee

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

  • 2 tbsp freshly grated parmesan, (or vegetarian alternative)
    Parmesan

    Parmesan

    parm-ee-zan

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

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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
sammendez1
10th Aug, 2010
2.05
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
24th Nov, 2009
5.05
Added baked beans to the mushroom and rosemary, was delicious with grated parmesan on top!
numptellie13
23rd Nov, 2009
5.05
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
22nd Oct, 2009
3.05
Was nice, but a little dry - I would mix with lots of cheese next time!
hardwick
13th Jan, 2009
3.05
Surprisingly tasty and simple dish.
jenniferwharton
31st Oct, 2008
sounds yummy will be making these soon !
clairegerrard
9th Oct, 2008
4.05
"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
25th Sep, 2008
2.05
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
30th May, 2008
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
9th Mar, 2008
5.05
Easy, tasty and filling. I added some creme fraiche and garlic to the mushrooms which worked really well. Will be making again

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.