Creamy Sweet Potato and Mushroom Bake

Creamy Sweet Potato and Mushroom Bake

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Assorted mushrooms with a kick of garlic and sweet potatoes to soak up the delicious creamy sauce, what's not to like?

  • Recipe serves4
  • Preparation time20 minutes
  • Cooking time45 minutes


  • 15 ml Margarine
  • 15 ml Oil
  • 1 Onion, finely diced
  • 2 Garlic cloves, crushed
  • 250 g Button mushrooms, sliced
  • 250 g Brown mushrooms, halved
  • 2 Sweet Potatoes, peeled and cubed
  • 1 Tin chopped tomatoes
  • 1 KNORR Creamy Mushroom Sauce
  • 250 ml Milk
  • 80 g Parmesan cheese, grated


  • Preheat oven to 180°C.
  • Heat margarine and oil in a pot and gently fry onion and garlic until tender.
  • Add button and brown mushrooms and fry until soft.
  • Add the sweet potato, chopped tomatoes, KNORR Creamy Mushroom Sauce and milk and stir until well combined.
  • Bring to the boil, reduce heat and allow to simmer for 15 minutes with the lid on, stirring occasionally.
  • Transfer to an oven-proof casserole dish, top with grated Parmesan and allow to bake in the oven for 20 minutes or until the sweet potato is soft and cooked through.