Loaded Mushroom Sweet Potatoes

I do love a recipe where the vegetable becomes the whole meal.

And sweet potatoes are rather good at that. Roast them until they're soft and caramelised, split them open, pile on something delicious, and you've got dinner without needing to think about what to serve alongside it.

These loaded sweet potatoes have plenty going on, in a very good way.

First, the sweet potatoes get coated in melted OMGhee before going into the oven. It helps them develop those lovely roasted edges while the centres become soft and sweet.

Then there's the mushroom filling.

Mushrooms cooked in ghee with garlic and fresh thyme are one of those combinations that smell wonderful coming from the kitchen. Add black beans, and you've got a hearty filling with plenty of flavour.

But what I particularly like about this recipe is the contrast.

You've got the sweetness of the roasted potato, the savoury mushrooms, salty crumbled feta, fresh herbs and a bit of crunch from the red onion.

And over the top, a Greek yoghurt dressing with fresh lime juice and zest to brighten everything up.

It's a proper knife-and-fork sort of dinner. The kind where you keep finding another good mouthful underneath all those toppings.

There's a bit of chopping involved, I'll give you that. But most of the cooking happens while the sweet potatoes are in the oven.

And if your loaded sweet potato ends up looking more like a small mountain than a tidy restaurant dish, I reckon you're doing fine. 😂