Sweet potatoes with mushrooms & rosemary

• sweet potatoes↗2

  about 300g/10oz each

• olive oil↗1 tbsp tbsp
• chestnut mushroom↗200g g

  halved

• chopped fresh rosemary1 tsp tsp

  or ½ tsp dried

• freshly grated parmesan2 tbsp tbsp

  (or vegetarian alternative)

Step-by-step instructions

1. 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.

2. 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.