Mushroom Loaded Sweet Potatoes

A festive side dish for holidays and family gatherings. The mushroom stuffed sweet potatoes provide a combo of yoghurt and quinoa.
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Prep Time 20 minutes
Cook Time 40 minutes
Course Side Dish
Cuisine Spanish
Servings 4


  • 4 large sweet potatoes
  • 1 tsp smoked paprika
  • 1 tsp dried mixed herbs
  • 100 g quinoa, red and white mixed
  • 250 ml 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
  • Juice of ½ lemon
  • 125 ml double cream Greek-style yoghurt
  • Fresh micro / mixed herbs, for serving, or a pile of watercress / rocket
  • olive oil
  • Salt and pepper to taste


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