Boil ’em, mash ’em, or bake ’em… everybody loves potatoes! These stuffed sweet potatoes with pesto mushrooms are sure to be a hit.
Potatoes have been a popular food throughout history. They’re easy to grow, easy to cook, versatile, and appealing. It makes sense to have a day dedicated to them. Since 19 August is national potato day (and potatoes go so well with mushrooms) The South African Mushroom Farmers’ Association and I thought it would be fun to share some potato and mushroom recipes.
While sweet potatoes are actually a distant relative of the regular potato, we are choosing to celebrate their incredible health benefits on national potato day.
Sweet potatoes are an excellent source of beta carotene, vitamin C, and potassium. The most abundant vitamins and minerals in this vegetable are:
Pro-vitamin A. Sweet potatoes are rich in beta carotene, which your body can convert into vitamin A. Just 100g of this vegetable provides the recommended daily amount of this vitamin.Vitamin C. This antioxidant may decrease the duration of the common cold and improve skin health.Potassium. Important for blood pressure control, this mineral may decrease your risk of heart disease.Manganese. This trace mineral is important for growth, development, and metabolism.Vitamin B6. This vitamin plays an important role in the conversion of food into energy.Vitamin B5. Also known as pantothenic acid, this vitamin is found to some extent in nearly all foods.Vitamin E. This powerful fat-soluble antioxidant may help protect your body against oxidative damage.
I can’t think of a better combination than sweet potato and mushroom, from both nutritional and taste points of view!
Stuffed Sweet Potatoes with Pesto Mushrooms
- 4 roasted orange sweet potatoes
- 2Tbs olive oil
- 250g button mushrooms, sliced
- ¼ cup pesto
- 100g kale, chopped
- ¼ cup soft feta, cubed
- 45g walnuts, toasted
- salt and milled black pepper
- To serve: lemon wedges
- Preheat the oven to 190°C.
- Place the sweet potatoes onto a baking sheet, drizzle with 1Tbs olive oil and season with salt and pepper.
- Bake for 45-60 minutes, or until tender.
- Heat the remaining 1 Tbs 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.
DISCLAIMER: This was sponsored by The South African Mushroom Farmers’ Association. The South African Mushroom Farmers’ Association provided me with this recipe and associated image. All thoughts and opinions expressed herein are my own and not influenced by the developing company, and / or its affiliates, in any way. The fact is, I’m crazy about mushrooms, and want to shout it from the rooftops anyway.