Loaded sweet potato
A loaded sweet potato recipe for those looking for a light, rich supper, with a fine dining feel.
Servings Prep Time
2Potatoes 10Minutes
Cook Time Passive Time
45Minutes 55Minutes
Servings Prep Time
2Potatoes 10Minutes
Cook Time Passive Time
45Minutes 55Minutes
Ingredients
Roast sweet potato
Creamy filling
Instructions
  1. Preheat the oven to 200 degrees celsius, wash two sweet potatoes and transfer to a chopping board, score a slit in the middle with a knife.
  2. On an oven tray, place the sweet potatoes slit side up. Drizzle on some olive oil on the top-side of the potatoes, followed by rosemary, salt and pepper, roast in the oven for 30-45 minutes, or until soft on the inside.
  3. Meanwhile, drain the soy pieces and mushrooms (if soaked), and squeeze out the excess water. Peel and finely chop garlic and onion into cubes. Cut mushroom into thin slices and soy pieces into halves or quarters.
  4. Heat butter on a frying pan and add garlic, once sizzling, cook for 1 minute on a medium heat, then add onion.
  5. Cook onion and garlic until slightly softened and add soy and mushroom. Drizzle in soy sauce, tomato paste and seasoning mix into the pan, and stir to coat evenly, cook for a further 5 minutes.
  6. Add in vegan cream and mix well, turn the heat up until bubbling then turn down to medium, add mustard, salt and pepper to taste, allow to simmer for 6-8 minutes, stirring to prevent sticking.
  7. Taste sauce for salt and seasonings then turn off heat. Once potatoes are cooked transfer to plates, and top with soy and mushroom sauce mix.
  8. Serve with your favourite sides and enjoy!
Recipe Notes

You can use soy pieces, chick’n pieces, veganised mince, pretty much anything you’d prefer as your “meat”, should you prefer it!