Sweet Potatoes with Mushrooms & Rosemary Recipe
Introduction
This simple dish combines tender sweet potatoes with sautéed chestnut mushrooms and fragrant rosemary for a comforting and flavorful meal. Finished with a sprinkle of Parmesan, it makes a perfect side or light main dish.
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
- Step 1: Heat the oven to 200°C (fan 180°C/gas 6). Prick the sweet potatoes several times with a fork, then microwave on High for 8-10 minutes, turning once, until tender.
- Step 2: Meanwhile, heat the olive oil in a non-stick pan over fairly high heat. Add the mushrooms and rosemary, then cook, stirring, until the mushrooms are tender and lightly coloured. Season with salt and pepper to taste.
- Step 3: Place the microwaved sweet potatoes in the oven and roast for 15 minutes until their skins start to crisp.
- Step 4: Split the sweet potatoes open, spoon the mushroom mixture over them, and sprinkle with freshly grated Parmesan before serving.
Tips & Variations
- If you prefer to fully oven-bake the sweet potatoes, cook them for 40-50 minutes, turning halfway through to ensure even cooking.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or microwave until warmed through, adding a little extra Parmesan if desired.
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 cremini, shiitake, or button mushrooms depending on your preference.
Can this dish be made vegan?
Absolutely. Simply omit the Parmesan or replace it with a vegan cheese alternative or nutritional yeast for a cheesy flavor.
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Sweet Potatoes with Mushrooms & Rosemary Recipe
- Total Time: 35 minutes
- Yield: 2 servings 1x
- Diet: Vegetarian
Description
A delicious and nutritious recipe featuring tender microwaved and oven-roasted sweet potatoes topped with sautéed chestnut mushrooms and fragrant rosemary, finished with a sprinkle of freshly grated Parmesan.
Ingredients
Sweet Potatoes
- 2 sweet potatoes, about 300g/10oz each
Mushroom Topping
- 1 tbsp olive oil
- 200g chestnut mushrooms, halved
- 1 tsp chopped fresh rosemary or ½ tsp dried rosemary
Topping
- 2 tbsp freshly grated Parmesan
Instructions
- Microwave the Sweet Potatoes: Prick the sweet potatoes several times with a fork. Place them in the microwave and cook on High for 8 to 10 minutes, turning once halfway through, until they become tender.
- Sauté the Mushrooms: While the sweet potatoes cook, heat the olive oil in a non-stick pan over medium-high heat. Add the halved chestnut mushrooms and chopped rosemary, then cook, stirring occasionally, until the mushrooms are tender and lightly browned. Season with salt and pepper to taste.
- Roast the Sweet Potatoes: Preheat the oven to 200°C (fan 180°C) / gas mark 6. Transfer the microwaved sweet potatoes to the oven and roast for about 15 minutes, or until the skins start to crisp.
- Assemble and Serve: Carefully split open the roasted sweet potatoes. Spoon the sautéed mushrooms generously over the open potatoes, then sprinkle with freshly grated Parmesan cheese. Serve immediately while hot.
Notes
- If preferred, you can fully bake the sweet potatoes in the oven for 40-50 minutes, turning them halfway through cooking for even roasting.
- Fresh rosemary delivers the best flavor, but dried rosemary may be used if fresh is unavailable.
- Adjust Parmesan quantity to taste or substitute with a vegetarian cheese to make the dish vegetarian-friendly.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Microwaving, Roasting, Sautéing
- Cuisine: European
Keywords: sweet potatoes, mushrooms, rosemary, Parmesan, roasted sweet potatoes, sautéed mushrooms, vegetarian side dish, healthy recipe
