Baked Sweet Potato with Mushroom Sauce

Baked Sweet Potato with Mushroom Sauce

Baked Sweet Potato with Mushroom Sauce

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Baked Sweet Potato with Mushroom Sauce


  • Per person 1 small sweet potato, scrubbed, seasoned and baked
    2 cups sliced mushrooms
  • 1 medium red onion, sliced
  • 1 large courgette/zucchini, sliced
  • 1 ripe tomato
  • 1 cup cooked lentils
  • 1 TBS fresh basil, chopped or dried Italian herbs
  • 1/2 cup crushed tomato
  • 2 cloves garlic, sliced
  • 1 flat teaspoon sweet paprika
  • 1/2 cup cashew cream or a big splash of bought non-dairy cream
  • 1 cup vegetable stock
  • 2 splashes tamari for savoury taste
  • S+P


  1. This is for two servings
  2. Using a little vegetable stock, sweat the onions, garlic, mushrooms and courgette in a heavy, non stick pan
  3. Keep adding stock so the vegetables do not burn but caramelise
  4. Stir for about 5-8 minutes
  5. Add the tomato, tamari sauce and stir
  6. Now add the crushed tomato, cooked lentils and the remaining vegetable stock
  7. Simmer for a few minutes until the vegetables are soft
  8. Turn off heat and add the cashew cream
  9. Place baked, split sweet potato onto your plate, season with salt and pepper and top with the sauce
  10. Serve this with a generous amount of green vegetables πŸ™‚
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