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#WFD – Creamy Sweet Potato and Mushroom Bake
Bake in the oven for 20 minutes or until the sweet potato is soft and cooked through.
POLOKWANE – Instead of normal potatoes, this recipe makes use of sweet potato instead.
What’s for Dinner says this dish has assorted mushrooms with a kick of garlic and sweet potatoes to soak up the delicious creamy sauce.
Ingredients
- 15ml margarine
- 15ml oil
- 1 onion, finely diced
- 2 cloves garlic, crushed
- 250g button mushrooms, sliced
- 250g brown mushrooms, halved
- 2 sweet potatoes, peeled and cubed
- 1 tin tomatoes, chopped
- 1 x KNORR Creamy Mushroom Sauce
- 250ml milk
- 80g parmesan cheese, grated
Method
- Preheat oven to 180°C.
- Heat margarine and oil in a pot and gently fry onion and garlic until tender.
- Add button and brown mushrooms and fry until soft.
- Add the sweet potato, chopped tomatoes, KNORR Creamy Mushroom Sauce and milk and stir until well combined.
- Bring to the boil, reduce heat and allow to simmer for 15 minutes with the lid on, stirring occasionally.
- Transfer to an oven-proof casserole dish, top with grated Parmesan and allow to bake in the oven for 20 minutes or until the sweet potato is soft and cooked through.
