Sweet potatoes with mushrooms & rosemary
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 2 sweet potatoesabout 300g/10oz each
- 1 tbsp olive oil
- 200g chestnut mushroomhalved
- 1 tsp chopped fresh rosemaryor ½ tsp dried
- 2 tbsp freshly grated parmesan(or vegetarian alternative)
Nutrition: per serving
- kcal359
- fat9g
- saturates3g
- carbs65g
- sugars17g
- fibre8g
- protein8g
- salt0.47glow
Method
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.
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.
