Sweet potatoes with mushrooms & rosemary
By Good Food
Not sure what to do with sweet potatoes? Here's the perfect answer
- Prep:5 mins
- Serves 2
Nutrition per serving
- kcal 359
- fat 9g
- saturates 3g
- carbs 65g
- sugars 17g
- fibre 8g
- protein 8g
- salt 0.47g
- 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
If you prefer to fully oven-bake the sweet potatoes, cook for 40-50 mins, turning them halfway through the cooking time.
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.
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.