Loaded Sweet Potatoes with Spiced Mushrooms
A 55-minute vegetarian recipe for dinner.
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Ingredients
Main ingredients
- 1 large Sweet potato
- 100 g Mushrooms
- 10 g Butter
- 20 g Spinach
- 2 tbsp Greek yogurt
- 1 g Fresh mint
- 3 g Fresh dill
- 3 ml Lemon
- 40 g Dill pickles
Seasonings and other
- 1 tbsp Olive oil
- a pinch Salt
- ¼ tsp Black pepper
- 5 g Red onion
- ½ small Yellow onion
- ¼ tsp Cumin, ground
- ¼ tsp Paprika powder
- 1 clove Garlic
Instructions
- Roast the Sweet Potato
Preheat the oven to 180°C. Prick the large sweet potato a few times with a fork, then rub it with one tablespoon of olive oil and a pinch of salt. Place it on a baking tray and roast for 45–50 minutes, or until the potato is soft.
- Prepare the Herbed Yogurt
In a small bowl, mix the Greek yogurt with finely chopped fresh mint, dill, and a squeeze of lemon juice. Season lightly with salt and pepper, then set the bowl aside until ready to serve.
- Sauté the Mushrooms
When the potato is almost done, warm the remaining olive oil in a large pan over medium-high heat. Add the chopped yellow onion, minced garlic, and sliced mushrooms. Sprinkle in cumin, paprika, a little salt, and black pepper. Cook for about two minutes, stirring often, then add the butter and continue cooking for one more minute. Stir in the spinach just until it wilts.
- Assemble and Serve
Split open the roasted sweet potato with a knife and gently fluff the flesh with a fork. Top it with the sautéed mushrooms, then spoon over some of the herbed yogurt. Finish by scattering the sliced red onion, pickles, fresh dill, and peppermint on top.
