Sweet Potatoes with Mushrooms & Rosemary Recipe

Introduction

This comforting dish of sweet potatoes filled with sautéed mushrooms and fragrant rosemary is a perfect blend of earthy flavors and creamy textures. It’s quick to prepare and makes a satisfying vegetarian main or side.

Ingredients

• 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

Instructions

1. Step 1: Heat your oven to 200°C (fan 180°C/gas mark 6). Prick the sweet potatoes several times with a fork, then microwave on High for 8-10 minutes, turning once halfway through, until they are tender.
2. Step 2: While the potatoes cook, heat the olive oil in a non-stick pan over fairly high heat. Add the mushrooms and rosemary, then cook, stirring occasionally, until the mushrooms are tender and lightly browned. Season to taste.
3. Step 3: Transfer the sweet potatoes to the oven and roast for 15 minutes, until the skins start to crisp.
4. Step 4: Remove the potatoes from the oven and carefully split them open. Spoon the cooked mushrooms over the sweet potatoes, then sprinkle with freshly grated parmesan before serving.

Tips & Variations

• If you prefer to bake the sweet potatoes fully in the oven instead of microwaving, cook them for 40-50 minutes, turning halfway through to ensure even cooking.
• Try adding a pinch of chili flakes while cooking the mushrooms for a subtle kick.
• For a vegan option, skip the parmesan or use a plant-based cheese alternative.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven at 180°C until warmed through to keep the skins crisp, or microwave briefly if short on time.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of mushrooms?

Yes, you can substitute chestnut mushrooms with button mushrooms, cremini, or even shiitake for different textures and flavors.

Can I prepare this dish ahead of time?

You can cook and microwave the sweet potatoes in advance, then store them separately from the mushrooms. Reheat everything together shortly before serving to maintain freshness and texture.

Sweet Potatoes with Mushrooms & Rosemary Recipe

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★★★★★

4.8 from 748 reviews

• Author: Sophie
• Total Time: 35 minutes
• Yield: 2 servings 1x
• Diet: Vegetarian

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Description

This delightful recipe combines tender sweet potatoes with savory chestnut mushrooms and fragrant rosemary, finished with a sprinkle of freshly grated Parmesan. The sweet potatoes are microwave-cooked for quick tenderness, then roasted for crisp skins, while the mushrooms are sautéed to perfection. A perfect comforting side or a light meal.

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Ingredients

Scale 1x2x3x

Sweet Potatoes

• 2 sweet potatoes, about 300g/10oz each
• 1 tbsp olive oil

Mushrooms & Seasoning

• 200g chestnut mushrooms, halved
• 1 tsp chopped fresh rosemary or ½ tsp dried
• Salt and freshly ground black pepper, to taste

Topping

• 2 tbsp freshly grated Parmesan

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Instructions

1. Prepare the Sweet Potatoes: Prick each sweet potato several times with a fork to allow steam to escape. Microwave on High for 8-10 minutes, turning once halfway through, until the potatoes are tender when pierced with a knife.
2. Cook the Mushrooms: While the potatoes are microwaving, heat the olive oil in a non-stick pan over fairly high heat. Add the halved chestnut mushrooms and rosemary, seasoning with salt and pepper. Sauté, stirring frequently, until the mushrooms are tender and lightly colored, about 5-7 minutes.
3. Roast the Potatoes: Preheat your oven to 200°C (fan 180°C) gas mark 6. Transfer the microwaved sweet potatoes to the oven and roast for 15 minutes until the skins start to crisp and become slightly brown.
4. Assemble and Serve: Remove the potatoes from the oven, split each open down the middle, and spoon the sautéed mushrooms over the top. Sprinkle freshly grated Parmesan over the mushrooms and serve immediately.

Notes

• If preferred, the sweet potatoes can be fully oven-baked for 40-50 minutes, turning halfway for even cooking.
• Using fresh rosemary will give a more aromatic flavor, but dried rosemary works well too.
• For a vegan option, omit the Parmesan or substitute with a plant-based cheese.
• Season mushrooms with salt and pepper to enhance flavor, which is not explicitly listed but recommended.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Side Dish
• Method: Microwaving and Roasting
• Cuisine: Western

Keywords: sweet potatoes, chestnut mushrooms, rosemary, Parmesan, roasted sweet potatoes, sautéed mushrooms, vegetarian, quick recipe