Monday, April 9, 2012

SRC: Rosemary Cheddar Sweet Potatoes and Mushrooms

It's that time again! I can't believe that I've been a participant in the Secret Recipe Club for almost a year now! A lot has changed in that year too. The SRC grew so big that we were broken out into 4 different groups each post on a different Monday. We now have 4 hostesses - one for each group, a website, and a Facebook group.

This month I was assigned Paulchen's Food Blog. I spent a lot of time clicking through the recipes trying to figure out what to make. For the first time, I was slightly uninspired. Usually I go into this with at least the decision that I'm either going to cook or bake. This time, I had absolutely no clue and just patiently went through each page of recipes waiting for something to jump out at me. And that's just what happened with this recipe.

It jumped out at me on the page practically screaming 'Make me! Make me! I'm the best choice!' So I ignored the fact that Tom isn't the biggest sweet potato fan and immediately added this to my next week's menu.

Rosemary Cheddar Sweet Potatoes and Mushrooms 
Source: Paulchen's Food BlogServings: 3
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Ingredients:
    • 2 large sweet potatoes, peeled and sliced to 1/4" rounds
    • 1/2 cup shredded Cheddar cheese
    • 8 oz. mushrooms, sliced
    • 2 tbs. fat-free sour cream
    • 1 sprig fresh rosemary
    • salt and pepper 
    • basil and cilantro, for garnish

Directions:
1. Preheat the oven to 350. Line a baking sheet with foil and spray with non-stick cooking spray.
2. Arrange the sweet potato rounds in a single layer on the baking sheet. Sprinkle with salt and pepper. Place the rosemary sprig on top. Bake for 15-20 minutes or until lightly crispy.
3. Meanwhile, heat olive oil in a medium skillet over medium heat. Add the mushrooms and cook, stirring frequently until mushrooms are soft and have released their liquid, about 10 minutes.
4. Remove the sweet potato rounds from the oven, cover with cheese and return to the oven for 5 minutes.
5. Stir the sour cream into the mushrooms until coated.
6. Arrange the cheesy sweet potato rounds into a serving dish. Add mushrooms and toss to combine. Garnish with basil and cilantro.

I wasn't really sure what to expect of this recipe. Once I added the sweet potatoes to the serving dish I immediately knew it was going to be a picture that just wouldn't photograph nicely. But after taking a taste-testing bite, I have to say the taste definitely outweighs the photographic issues of these potatoes. Tom even surprised me by really liking this dish and asking me when I would make it again. 

6 comments:

  1. You know, I adore sweet potatoes and my mother loves mushrooms (I'm not such a fan), so I bet this dish would work well in our household too. And I just re-potted a rosemary plant!

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  2. We have sweet potatoes every week, I never imagined them with cheese. I may have to branch out!

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  3. Anything with rosemary is on my to-make list. Good choice!

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  4. mmm, i love everything in this dish! yum!

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  5. Sweet potatoes!! Magic word!! Looks delish.

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  6. Such an interesting way to use sweet potatoes.

    If you haven't already, I'd love for you to check out my SRC recipe this month: Fruit, Nut & Poppy Seed Chicken Salad.

    Lisa~~
    Cook Lisa Cook

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