sweet potatoes with mushrooms and rosemaryrating:
2 large sweet potatoes
Large box breakfast mushrooms, sliced (chestnut mushrooms would do, but you need quite a lot)
1 tsp chopped fresh rosemary, or 1/2 tsp dried rosemary
1 tub half fat creme fraiche
Grated parmesan cheese
Bake the sweet potatoes. I cooked them in the microwave for 10 mins, turning them once, then popped them in a hot oven for 10 mins to crisp up the skins. But they'll cook in the oven in about 45 mins anyway; much quicker than baked potatoes! About 10 mins from the end of their cooking time, heat a slosh of olive oil and throw in the mushrooms and rosemary. Stir and cook over a fairly high heat until the mushrooms are cooked through and starting to brown. If you can catch them before they release the juice (I never can), take them off the heat then. If not, drain them when they're cooked through - if you don't, the juice makes the sauce rather grey and unappetising, though it still tastes OK. When the mushrooms are cooked, stir in the creme fraiche and heat through, then take off the heat and stir in some grated parmesan cheese.
Split the baked potatoes and pour the mushroom mixture on top, then top with a little more cheese, and serve. This is quite rich, so it might go well with some salad or bread. But we just had it by itself.