Mushroom Loaded Sweet Potatoes

Served with quinoa, yoghurt dressing and micro herbs
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Prep Time 20 minutes
Cook Time 40 minutes
Course Budget, Culinary Collection
Cuisine South African, Vegetarian
Servings 4


For the sweet potatoes

  • 4 large sweet potatoes
  • 1 tsp smoked paprika
  • 1 tsp dried mixed herbs

For the filling

  • ½ cup quinoa red and white mixed
  • 1 cup water or vegetable stock
  • 1 large onion finely diced
  • 250 g portabellini mushrooms sliced
  • 2 stalks celery ribs and leaves thinly sliced
  • 4 cloves garlic minced
  • ½ lemon juice
  • ½ cup double cream Greek-style yoghurt
  • fresh micro / mixed herbs or a pile of watercress / rocket for serving
  • olive oil
  • salt and pepper to taste


For the sweet potatoes

  • Preheat oven to 200˚C, fan on.
    Wash and dry the sweet potatoes.
    Slice in half.
  • Rub with olive oil, paprika, mixed herbs, salt and pepper.
    Place on a roasting tray skin side down and roast for 20-30 minutes, depending on size.
  • Sweet potatoes should be fork tender and golden brown.

For the quinoa

  • Rinse the quinoa thoroughly in a sieve under running water.
    Drain and add to a small saucepan with the water or stock.
  • Bring to a simmer and cook until all the water has evaporated and the quinoa is light and fluffy.
    Set aside.

For the filling

  • In a large frying pan heat a drizzle of olive oil.
    Cook the onion until soft and season lightly.
  • Add the mushrooms and cook until golden brown.
    Add the celery and garlic. Cook until fragrant and the celery softens.
    Season everything well.
  • Add the cooked quinoa and stir.
    Spoon a generous heapful of mushroom mixture onto each sweet potato half.

To serve

  • Whisk lemon juice and yoghurt together.
    Drizzle over the mushroom loaded sweet potatoes.
    Finish with micro herbs or some peppery rocket and serve.
Keyword budget, vegetarian