Rosemary Sautéed Mushroom Baked Sweet Potatoes

Rosemary Sautéed Mushroom Baked Sweet Potatoes


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Switch up your plain baked potato night with this deliciously seasoned recipe. Top off a tender sweet potato with sauteed mushrooms for a quick and simple dinner.

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Time needed

5 min preparation + 25 min cooking

Serving Size / Yield

4 servings


  • 4 sweet potatoes
  • 1 T. extra virgin olive oil
  • 1 ½ C. mushrooms, sliced
  • 1 tsp. dried rosemary
  • Salt and pepper to taste
  • ¼ C. Parmesan, shredded

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Preheat oven to 350 degrees. Using a fork, prick potatoes several times and microwave for 5 minutes on each side. In a skillet, sauté mushrooms, salt, pepper, and rosemary in oil until fragrant. Transfer potatoes into oven and bake for 15 minutes. Split open, spoon sautéed mushrooms into the center, and serve with a sprinkle of Parmesan cheese.

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