Loaded Sweet Potatoes with Sticky Mushrooms
Welcome back to 'Get Stuffed,' where we’re all about leveling up your potato game! Today, we’re whipping up loaded sweet potatoes smothered in sticky hoisin mushrooms and topped with fresh pak choi. Drizzled with a sesame dressing made from tahini, this dish is tangy and saucy, with just the right kick of spice.
Serves
Ingredients
For the Sweet Potatoes
<item-todo-done>4 sweet potatoes<item-todo-done><item-todo-done>2 tbsp olive oil<item-todo-done><item-todo-done> salt<item-todo-done>
For the Teriyaki Mushrooms
<item-todo-done>500g portobello mushrooms<item-todo-done><item-todo-done>2 pak choi<item-todo-done><item-todo-done>2 cloves of garlic<item-todo-done><item-todo-done>10g ginger<item-todo-done><item-todo-done>1 lime<item-todo-done><item-todo-done>2 tbsp soy sauce<item-todo-done><item-todo-done>2 tbsp brown sugar<item-todo-done><item-todo-done>1 tbsp cornflour<item-todo-done><item-todo-done>2 tbsp water<item-todo-done>
For the Sesame Dressing
<item-todo-done>1 tbsp tahini<item-todo-done><item-todo-done>1 tbsp sesame oil<item-todo-done><item-todo-done>1 tbsp water<item-todo-done><item-todo-done>1 tbsp sesame seeds<item-todo-done><item-todo-done>1 red chilli<item-todo-done>
Before you start
Oven at 200C | Baking tray lined with baking paper | Frying pan
Roast the potatoes
- Use a fork to pierce the sweet potatoes and place on the baking tray
- Drizzle the olive oil over the sweet potatoes and season with salt
- Rub it into the skins then roast for 40-45 minutes until soft and tender
Prep the veg
- Slice the mushrooms
- Peel and mince the garlic and ginger
- Juice the lime
- Mix the cornflour and water together in a small bowl to make a smooth slurry
- Roughly chop the pak choi
- Finely slice the red chilli
Make the sesame sauce
- In a small bowl mix together the tahini, sesame oil, half the lime juice and water until smooth and cream
Cook the mushrooms
- Heat a frying pan over a medium heat with the olive oil
- Add the mushrooms frying until soft and caramelised
- Add the garlic and ginger and cook for a few minutes
- Add half the lime juice, soy sauce, brown sugar and cornflour slurry
- Bring to a simmer, mixing as the sauce thickens to coat the mushrooms
- Stir through the pak choi
Assemble and serve
- When the sweet potatoes have cooked, slice them open and mash the flesh gently with a fork
- Spoon over the mushrooms, drizzle over the sesame sauce and finish with the sesame seeds