Baked Sweet Potato with Rosemary Brazil Nut Cheese, Sautéed Mushrooms & Broccoli Florets
As you may have realised sweet potatoes are one of my favourite foods in the world, I’m totally obsessed! I’ll eat them any which way – mashed, roasted in bite sized chunks, cut into fries, made into brownies, pancakes & muffins, boiled – just anything really. The thing I never used to do though is bake them whole, I’m really not sure why as it seems like such a logical way of cooking them, but for some reason it just never happened until this week. What a mistake that was though as baking them whole – just like a jacket potato – is seriously awesome. This is partly because it is so easy and fuss-free, you literally just throw them in the oven for an hour and they come out hot, squishy, sweet, tender and just all round incredible without you having to do a thing. For me these toppings are just perfect with it. The brazil nut cheese adds the most incredible creaminess to every bite, while also adding a slight tanginess thanks to the lemon juice and an incredibly awesome herby flavour thanks to the blended rosemary – this addition of the rosemary really turns this nut cheese into something amazing that brings the awesomeness of the sweet potatoes to another level. The chilli sautéed mushrooms and broccoli then add an awesome meatiness to the plate, giving a whole new range of textures.
For the sweet potatoes:
– 1 sweet potato per person
– chestnut mushrooms
– chilli salt
– olive oil
For the nut cheese:
Makes 1 bowl of cheese, enough for four
– 1 cup of brazil nuts (120g)
– 1/2 a cup of water
– 1 lemon
– 3 stalks of fresh rosemary
– 1 tablespoon of nutritonal yeast
Start by heating the oven to 200C, then pierce the sweet potato right through with a knife, place them on a baking tray and once the oven is hot pop them in.
They will take 45 minute to an hour to cook depending on their size and you really don’t need to do anything to them whilst they’re in the oven. After they’ve cooked for about 20-25 minutes make the nut cheese by simply adding all of its ingredients into a food processor and blending for about 5 minutes, until the mixture is smooth and creamy.
Then chop the broccoli florets into bite sized pieces and the peeled mushrooms into thin slices. Add the broccoli to the frying pan first with olive oil, a sprinkling of chilli flakes and salt. Allow the broccoli to cook for 4-5 minutes before adding the mushrooms – you may want to add a little extra olive oil to them.
Then, once the potatoes are cooked, slice them in half and pile high with all the delicious goodness! Enjoy!