Sweet potatoes with mushrooms & rosemary

Sweet potatoes with mushrooms & rosemary

  • Rating: 4 out of 5.26 ratings
    Rate
    loading...
Magazine subscription – save 44% and get a cookbook of your choice
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

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

  • Easily doubled
  • Easily halved
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal359
fat9g
saturates3g
carbs65g
sugars17g
fibre8g
protein8g
low insalt0.47g
Advertisement

Ingredients

Method

  • STEP 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.

  • STEP 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 TIPS
TIP

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

Goes well with

Recipe from Good Food magazine, February 2008

  • Comments, questions and tips

    Rate this recipe

    What is your star rating out of 5?

    Choose the type of message you'd like to post

    Choose the type of message you'd like to post

    Overall rating

    Rating: 4 out of 5.26 ratings

Sponsored content