Baked Sweet Potatoes with Mushrooms and Grilled Corn
Posted on July 31st, 2009 by theapartmentkitchen
Matt loves sweet potatoes. In college when we’d go to the local diner for a greasy meal of burgers and fries, he’d special-order their sweet potato fries that come with a zesty mustard dipping sauce. And if, on the rare occasion, I declare that I’m not cooking dinner and he’s on his own, his solution is always grilled steak with roasted sweet potatoes (I think it says something wonderful about him that as a trained chef he still just loves steak and potatoes).
Probably much to my mother’s dismay, I do not love sweet potatoes. I like them just fine, but never find myself gravitating towards them at the market. Except, perhaps to make pie or quick breads. But for one of Matt’s favorite dinners this week, sweet potatoes were the only option. I livened them up with roasted mushrooms, lots of garlic, and grilled corn. The veggie stuffing made the potatoes seem especially sweet and creamy – it’s a new favorite (even for me)!
Baked Sweet Potatoes with Mushrooms and Grilled Corn
Served 2.
Leftover Potential: If you think of it, make a large quantity of the mushroom saute, as it makes an excellent addition to salads, soups, or pastas!
2 sweet potatoes
1 Tbsp olive oil
2 ears sweet corn
1 Tbsp olive oil
1 shallot, thinly sliced
2 cloves garlic, minced
1 small pinch ground cumin
1/2 cup mushrooms, thinly sliced
salt and pepper, as needed
1. Preheat the oven to 400 degrees, and bake the potatoes until they can be pierced easily with a fork (about 40 minutes). **For an apartment kitchen quick fix, cook the potatoes in the microwave on high in five minute increments until beginning to soften, and finish for about 5-7 minutes in the oven.
2. Heat your grill or a grill pan over medium heat. Brush the corn lightly with olive oil and grill for about 5-7 minutes, turning occasionally so it is evenly charred and cooked. Allow to cool slightly, then cut the corn from the cob and reserve.
3. In a saute pan, heat the olive oil over medium heat. Add the shallot and garlic and cook until the shallot begins to become translucent, 1 minute. Add the cumin, and cook until fragrant, about 15 seconds. Add the mushrooms and saute until they have softened. Add the corn and stir to heat through. Season with salt and pepper.
4. Scoop the finished mixture into the finished potatoes. If desired, top with grated parmesan cheese.
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I have always deeply disliked sweet potatoes. They are in the category of mucky foods that includes winter squash and pumpkin. However, when I learned last year to make roasted sweet potatoes (cold pan, hot oven, start off with tin foil over the top . . .) I changed my tune completely. This year we planted two rows in the garden.
I still hate them in other ways and probably won’t make this recipe, but roasted? Oh yeah.