How To Make Sweet Potatoes with Mushrooms & Rosemary
A savory and flavorful dish combining sweet potatoes with mushrooms and fragrant rosemary.
Serves:
Ingredients
- 4 medium sweet potatoes
- 8 ounces mushrooms, sliced
- 2 sprigs of fresh rosemary, stem removed and minced
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
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Preheat the oven to 400°F (200°C).
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Wash and scrub the sweet potatoes. Pierce them with a fork a few times.
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Place the sweet potatoes on a baking sheet and bake for 35-40 minutes, or until tender.
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While the sweet potatoes are baking, heat the olive oil in a skillet over medium heat.
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Add the sliced mushrooms and sauté until they release their juices and become golden brown, about 10 minutes.
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Stir in the minced rosemary, salt, and pepper, and cook for another minute.
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Once the sweet potatoes are done, remove them from the oven and let cool slightly.
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Slice each sweet potato open lengthwise and mash the flesh slightly with a fork.
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Top each sweet potato with a generous amount of the sautéed mushrooms and rosemary mixture.
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Serve hot and enjoy!
Nutrition
- Calories : 270kcal
- Total Fat : 8g
- Saturated Fat : 1g
- Cholesterol : 0mg
- Sodium : 50mg
- Total Carbohydrates : 45g
- Dietary Fiber : 7g
- Sugar : 12g
- Protein : 5g
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