What’s for dinner? Stuffed sweet potatoes with pesto mushrooms
Boil 'em, mash 'em, or bake 'em... everybody loves sweet potatoes! These stuffed sweet potatoes with pesto mushrooms are sure to be a hit.
Serves 4
You’ll need: 4 roasted orange sweet potatoes; 15ml + 15ml olive oil; 250g button mushrooms, sliced; 60ml pesto; 100g kale, chopped; 60g soft feta, cubed; 45g walnuts, toasted; salt and milled black pepper; lemon wedges.
How to:
Preheat the oven to 190°C.
Place the sweet potatoes onto a baking sheet, drizzle with 15 ml olive oil and season with salt and pepper. Bake for 45 – 60 minutes, or until tender.
Heat the remaining 15 ml oil in a frying pan. Fry the mushrooms for 3 minutes.
Add the rest of the ingredients and cook for 2 minutes.
Spoon the mixture between the sweet potatoes and serve with lemon wedges.
*Recipe and image by the South African Mushroom Farmers’ Association.
