Rosemary Sautéed Mushroom Baked Sweet Potatoes

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Rosemary Sautéed Mushroom Baked Sweet Potatoes
4 sweet potatoes
1 tbs extra virgin olive oil
1 ½ cup mushrooms, sliced
1 tsp dried rosemary
salt and pepper to taste
¼ cup Parmesan, shredded
Preheat oven to 350 degrees. Using a fork, prick potatoes several times and microwave for 5 minutes on each side. In a skillet, sauté mushrooms, salt, pepper, and rosemary in oil until fragrant. Transfer potatoes into oven and bake for 15 minutes. Split open, spoon sautéed mushrooms into the center, and serve with a sprinkle of Parmesan cheese.

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