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
Scale
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
