Lifestyle
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.
