Roasted Sweet Potatoes and Mushrooms
Roasted Sweet Potatoes and Mushrooms are fancy enough for a holiday meal, and this is a tasty side dish that’s gluten-free, and dairy-free. And if you use vegetable stock this recipe can easily be Vegan.
Let’s start out this month of Thanksgiving Recipes with this easy and tasty recipe for Roasted Sweet Potatoes and Mushrooms. The truth is I didn’t even think I liked sweet potatoes until I realized they didn’t have to be topped with marshmallows and brown sugar. But I ate more than half of this 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 you see here is a keeper. And if you haven’t tried roasting sweet potatoes that are cut into cubes like this, I highly recommend it!
How to Make Roasted Sweet Potatoes and Mushrooms:
(Scroll down for complete recipe with nutritional information.)
- 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.
- Sprinkle with chopped parsley and serve hot.
More Tasty Sweet Potato Recipes:
- 2 large orange-skinned sweet potatoes (see notes)
- 3 T stock (see notes)
- 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 (see notes)
- 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 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.
You need about 2 lbs of orange-fleshed sweet poatoes; these are called yams or sweet yams in some stores. I used homemade chicken stock, you can also use vegetable stock. I used regular white mushrooms but brown Cremini mushrooms would be great.
Adapted from Roasted Sweet Potatoes with Mushrooms and Shallots in Bon Appetit, October 2003.
Amount Per Serving: Calories: 190Total Fat: 9gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 179mgCarbohydrates: 26gFiber: 5gSugar: 14gProtein: 4g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Roasted Sweet Potatoes and Mushrooms would be approved for phase 2 or 3 of the original 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.
Find More Recipes Like This One:
Use Thanksgiving Recipes or Side Dishes to find more recipes like this one.Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there..