Loaded Sweet potatoes with Shawarma Spiced Mushrooms, herbed yoghurt & Pickles

4 medium sweet potatoes

3 tbsp olive oil

Salt, pepper

1 small brown onion, diced

2 cloves garlic, sliced

300 g button mushrooms, halved

300 g Swiss Brown mushrooms, thickly sliced

1 tsp ground cumin

1 tsp smoked paprika

2 tbsp unsalted butter

200 g baby spinach

1 cup natural yoghurt

2 tbsp finely chopped mint

2 tbsp finely chopped dill

1 lemon, zest & juice

1 small red onion, finely sliced

2 large dill pickles, finely sliced into rounds

Handful mint, parsley, dill leaves

Pinch sumac, optional

To serve

Lemon wedges

Preheat an oven to 210°C. Prick the potatoes a few times with a fork and rub with 1 tbsp of olive oil and some salt. Place on a baking tray and roast for 45–50 minutes, until soft.

Meanwhile, combine the yoghurt, herbs, lemon and a little seasoning in a small bowl and set aside.

When the potatoes are close, place a large pan over medium–high heat and add the remaining olive oil, the brown onion, garlic, mushrooms, spices and a little salt. Cook, stirring often, to begin cooking the mushrooms, approx. 2 minutes. Then add the butter and continue to cook for another minute before adding the spinach to just wilt through.

Combine the red onion, pickles, herbs and sumac in a bowl.

Place the potatoes onto serving plates, split open the potatoes with a knife and gently break with flesh with a fork. Spoon over them the cooked mushrooms, some yoghurt, and scatter over with the pickle salad. Serve with lemon wedges.

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Loaded Sweet potatoes with Shawarma Spiced Mushrooms, herbed yoghurt & Pickles