Sweet Potato Stroganoff

Sweet Potato Stroganoff

Dan and Steph
5 from 1 vote


  • 2 large sweet potatoes peeled
  • 2 red onions peeled
  • 3 tbs olive oil
  • 1 tbs smoked paprika
  • 100 g mushrooms
  • 300 g long grain rice rinsed
  • 30 g parmesan grated
  • 200 ml cream
  • 400 ml vegetable stock
  • Bunch of flat leaf parsley leaves only
  • 1 garlic clove
  • 1 tbs salt
  • 1/2 tbs white pepper


Preheat the oven to 180ºC.
Chop sweet potato into 2.5cm chunks & cut the onions into wedges, then place both in a large baking dish or roasting tray
Drizzle over olive oil, sprinkle with paprika, salt & pepper, then mix well. Roast for 30mins
Chop mushrooms into chunks and scatter them and the rice into the tray with the sweet potatoes & onions
Finely grate the Parmesan and mix with the cream, then pour over, then add the vegetable stock –  stir carefully but well
Return the dish to the oven and cook for a further 25-30 minutes or until all of the liquid has been absorbed and the rice is cooked
To serve sprinkle with parsley leaves
Serve with sour cream if you wish
Tried this recipe?Let us know how it was!

1 thought on “Sweet Potato Stroganoff”

  1. I made this tonight, it was delicious! I had to cook it a little longer due to cutting my sweet potato a bit bigger than recommended but otherwise this was lovely and very easy!

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