Sweet Potatoes with Spiced Mushrooms

Ingredients:

  • 4 medium sweet potato

  • 3 tbsp olive oil

  • Salt, pepper

  • 1 small brown onion, diced

  • 2 clove garlic, sliced

  • 300g button mushrooms, halved

  • 300g Swiss Brown mushrooms, thickly sliced

  • 1 tsp each ground cumin & smokey paprika

  • 2 tbsp unsalted butter

  • 200g baby spinach

  • 1 cup natural yoghurt

  • 2 tbsp each finely chopped mint & dill

  • Zest & juice 1 lemon

  • 1 small red onion, finely sliced

  • 2 large dill pickles, finely sliced into rounds

  • Handful of mint, parsley, and dill leaves

  • Pinch sumac, optional

  • Lemon wedges to serve

Instructions:

  • .Preheat the oven to 210C.
    Prick the potatoes a few times with a fork
    and rub with 1 tbsp of olive oil and some salt.
    Place on a baking tray and roast for 45-50 minutes, until soft.

  • Meanwhile, combine the yogurt, herbs, lemon,
    and a little seasoning in a small bowl and set aside.

  • When the potatoes are close, place a large pan over medium-high heat and add the remaining olive oil the onion, garlic, mushrooms, spices and a little salt.
    Cook, stirring often to begin cooking the mushrooms,
    approx. 2 minutes then add the butter
    and continue to cook for another minute
    before adding the spinach to just wilt through.

  • Combine the onions, pickles, herbs and sumac in a bowl.

  • Place the potatoes onto serving plates,
    split open the potatoes with a knife
    and gently break the flesh with a fork.

  • Spoon over the mushrooms and some yogurt
    and scatter over the pickle salad. Serve with lemon wedges.