Roasted Sweet Potatoes and Mushrooms with Thyme
Roasted Sweet Potatoes and Mushrooms with Thyme are fancy enough for Thanksgiving, and this tasty side dish is low-glycemic, gluten-free, dairy-free, Paleo, Whole 30, and South Beach Diet friendly. Use Thanksgiving Recipes to find more recipes like this one.
Let’s start out this month of Carb-Conscious Thanksgiving Recipes with this easy and tasty recipe for Roasted Sweet Potatoes and Mushrooms with Thyme. The truth is I didn’t even think I liked sweet potatoes until a few years ago when I realized they didn’t have to be topped with marshmallows and brown sugar, so when this recipe appeared in Bon Appetit in October 2003 I doubt I even noticed it.
Fast forward 7 years, and I ate more than half of it for a snack when I tested the recipe! I did change it up a bit after thinking about what ingredients most people have on hand and what’s available in November, but the final version is a keeper. And if you haven’t tried roasting sweet potatoes that are cut into cubes like this, I highly recommend it!
Preheat the oven to 400F/200C and cut up 2 large sweet potatoes into 1 inch cubes, aiming for cubes that are close to the same size. (By the way, no matter what the sign says at your grocery store, those orange-fleshed sweet potatoes are not yams! Some stores split the difference and call them sweet yams.) Whisk together chicken stock (or vegetable stock), balsamic vinegar, olive oil, and dried thyme. Toss the sweet potato cubes with about half of the balsamic mixture.
Spread sweet potatoes out in a single layer on a pan that you’ve sprayed with nonstick spray, season with salt and pepper, and roast for 20-25 minutes. While sweet potatoes are roasting, wash mushrooms if needed, dry, and cut into thick slices. Toss the mushrooms with the rest of the balsamic mixture.
After 20-25 minutes, turn the sweet potatoes and spread them back out on the baking sheet. Remove mushrooms from the bowl with a slotted spoon and spread them out among the sweet potatoes, making sure they’re in a single layer. Roast 20-25 minutes more, or until sweet potatoes have some color and mushrooms are done and lightly browned. (I thought the 1 hour total cooking time in the original recipe was a bit long, so some of my sweet potatoes got a little browner than I wanted, although that certainly didn’t stop me from gobbling them up. I reduced the cooking time a little in my recipe.) Sprinkle with chopped parsley and serve hot.
More Tasty Sweet Potato Recipes:
Roasted Sweet Potatoes and Mushrooms with Thyme
Roasted Sweet Potatoes and Mushrooms with Thyme are fancy enough for Thanksgiving, and a tasty side dish anytime!
- 2 large orange-skinned sweet potatoes (about 2 lbs; these are called yams or sweet yams in some stores)
- 3 T chicken stock (I used homemade chicken stock, can also use vegetable stock)
- 2 1/2 T extra-virgin olive oil
- 2 T balsamic vinegar
- 1 tsp. dried thyme
- salt and fresh ground black peppers to taste
- 12 oz. mushrooms (I used regular white mushrooms but brown Crimini mushrooms would be great.)
- 2-3 T chopped parsley for garnish (optional, but recommended)
- Preheat oven to 400F/200C.
- Spray a large baking sheet with nonstick spray or olive oil.
- Peel sweet potatoes and cut into 1 inch cubes, trying to make cubes all close to the same size so they cook evenly.
- Whisk together the chicken stock (I used homemade chicken stock), olive oil, balsamic vinegar, and dried thyme.
- Toss sweet potatoes with about half the balsamic mixture, then spread then out in a single layer on the baking sheet and season with salt and fresh-ground black pepper.
- Roast sweet potatoes for 20-25 minutes, just until they’re starting to get tender and barely browned on the bottom.
- While sweet potatoes roast, wash mushrooms if needed and spin dry or dry with paper towels.
- Cut mushrooms into thick slices and toss with the rest of the balsamic mixture. (Use the same bowl as you used for the sweet potatoes.)
- When sweet potatoes are getting tender and barely starting to brown, turn them over and spread out on baking sheet again.
- Use a slotted spoon to remove mushrooms from the balsamic mixture (so you don’t pour the leftover liquid out onto the roasting pan) and distribute mushrooms among the sweet potatoes, making sure they’re in a single layer.
- Roast sweet potatoes and mushrooms 20-25 minutes more, or until sweet potatoes are tender and nicely browned and mushrooms are done.
- Remove to serving bowl, season with more salt and/or fresh ground black pepper if desired, sprinkle with chopped parsley and serve hot.
Adapted from Roasted Sweet Potatoes with Mushrooms and Shallots in Bon Appetit, October 2003.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Roasted Sweet Potatoes and Mushrooms with Thyme and Parsley would be approved for phase 2 or 3 of the South Beach Diet and would make a good choice for any low-glycemic eating plan. I think these sweet potatoes would make a fantastic carb-conscious alternative to the type of sugary sweet potato casseroles you often see on the Thanksgiving table. Sweet potatoes may be too high in carbs for a traditional low-carb eating plan, but for lower carbs, use more mushrooms and less sweet potatoes.
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