
Sweet potatoes with mushrooms & rosemary
- Good Food team
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Serves 2
Easy
Prep: 5 mins
Cook: 25 mins
A star rating of 4 out of 5.27 ratingsRate
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Not sure what to do with sweet potatoes? Here's the perfect answer
Easily doubled
Easily halved
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
2 sweet potatoes
about 300g/10oz each
-
1 tbsp olive oil
-
200g chestnut mushroom
halved
-
1 tsp chopped fresh rosemary
or ½ tsp dried
-
2 tbsp freshly grated parmesan
(or vegetarian alternative)
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Nutrition: per serving
-
kcal359
-
fat9g
-
saturates3g
-
carbs65g
-
sugars17g
-
fibre8g
-
protein8g
-
salt0.47g
low
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Method
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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.
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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.
Recipe from Good Food magazine, February 2008
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A star rating of 4 out of 5.27 ratings
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