Sweet Potatoes and Mushrooms
Sweet Potatoes and Mushrooms are roasted together for a tasty side dish, and this is great for a healthier take on sweet potatoes. And you can use fewer sweet potatoes and more mushrooms if you want a version that’s lower in carbs!
PIN Sweet Potatoes and Mushrooms to try it later!
I’m an incredible fan of this easy and tasty recipe for 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 many years ago.
And recently I decided to give this recipe new photos, and when I did I couldn’t resist using a bit more mushrooms than in the original version. Even with that change, sweet potatoes do have some carbs of course. But see tips below for making a version with fewer carbs if you prefer that option. And if you haven’t tried roasting sweet potatoes that are cut into cubes like this, I highly recommend it!
What ingredients do you need for this recipe?
- orange-skinned sweet potatoes
- canned chicken broth (affiliate link) or vegetable broth
- extra-virgin Olive Oil (affiliate link)
- Balsamic Vinegar (affiliate link)
- Dried Thyme (affiliate link)
- salt and fresh ground black peppers to taste
- mushrooms
- chopped parsley for garnish (optional, but recommended)
Are they Yams or Sweet Potatoes?
Even though they are often mistakenly called yams in U.S. grocery stores, the vegetables used to make this dish are orange-fleshed sweet potatoes! But your store may call them yams or sweet yams. Read more about the difference between yams and sweet potatoes.
How can you make this recipe lower in carbs?
If you want a lower-carb version of this tasty vegetable combination, just use one sweet potato and increase the amount of mushrooms! That will be equally delicious!
Want more tasty sweet potato recipes?
Check out Favorite Healthy Sweet Potato Recipes to see the sweet potato recipes I love. Or you can use Sweet Potato Recipes to see all the recipes on my blog that include sweet potatoes.
How to Make Sweet Potatoes and Mushrooms:
(Scroll down for complete printable 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.
- Whisk together chicken or vegetable broth, 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.
- The next photos shows how the sweet potatoes looked after 20 minutes, just starting to get a little color. Turn the sweet potatoes and spread them back out on the baking sheet.
- 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.
- 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. (You’ll have to use your imagination because I forgot to take a picture of that!
- 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 Sweet Potato Side Dishes:
- Sweet Potato Appetizers with Feta
- Sweet Potato Gratin
- Sweet Potatoes and Brussels Sprouts
- Spicy Baked Sweet Potato Fries
- CrockPot Sweet Potatoes
Sweet Potatoes and Mushrooms
Sweet Potatoes and Mushrooms are roasted together for a tasty side dish, and this will be a hit with people who like savory sweet potatoes!
Ingredients
- 2 large orange-skinned sweet potatoes (see notes)
- 3 T chicken broth or vegetable broth (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
- 16 oz. mushrooms (see notes)
- 2 T chopped parsley for garnish (optional, but recommended)
Instructions
- 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 broth, 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.
Notes
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 canned chicken broth or use vegetable broth for Vegan.
I used brown Cremini mushrooms, but white mushrooms would be fine.
Adapted from Roasted Sweet Potatoes with Mushrooms and Shallots in Bon Appetit, October 2003.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 188Total Fat 9.2gSaturated Fat 1.3gTrans Fat 0gUnsaturated Fat 7.4gCholesterol 0mgSodium 205mgCarbohydrates 26gFiber 5.8gSugar 14gProtein 4.1g
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:
These roasted Sweet Potatoes and Mushrooms would be approved for phase 2 or 3 of the original South Beach Diet. Sweet potatoes do have some carbs of course, but I think these sweet potatoes would make a fantastic carb-conscious alternative to the type of sugary sweet potato casseroles you often see at Thanksgiving. For lower carbs, use more mushrooms and less sweet potatoes.
Find More Recipes Like This One:
Use Side Dishes to find more recipes like this one.Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.
Historical Notes for this Recipe:
This recipe was posted in 2010 and I’ve made it many times since then! It was last updated with more information and new photos in 2022.
40 Comments on “Sweet Potatoes and Mushrooms”
Wow! Wonderful dish, I like it.
Undoubtedly the best made this for today night.
I am not someone who obsesses over Mushrooms but I am obsessed with this recipe of yours, I tried it at diwali (its an indian festival ) and now my siblings want more of it. Honestly you have made my job difficult haha , but seriously , I am in love with this dish. Keep feeding us such delicious recipes . Thanks , Radhika Sharma
Glad to hear it was a hit.
Hi Kalyn,
After cooking the sweet potatoes and mushrooms, have you ever stored them in the freezer and reheated later? Just thinking of the mushrooms, and if they become rubbery it inedible after freezing. Thank you for sharing this simple recipe.
Glad you have enjoyed the recipe! I haven’t tried that, but truthfully I don’t think it will freeze all that well.
Wanda, I love this recipe; hope you enjoy!
Just what I have been searching for. I will try Sweet Potatoes instead of Yams for my contribution to the Thanksgiving feast at inlaws.
Thanks to you, Kalyn…always giving me something delectable to cook.
Wanda
can't wait to make this as a side dish for Thanksgiving! sweet potatoes, mushrooms, thyme, parsley…love it all! 🙂
Sheryl, so glad you liked it! Thanks for letting me know.
I made this for dinner tonight and we had it with turkey and quinoa meatloaf. It was wonderful, and I'll be making it for Thanksgiving! 🙂
Wonderful dish, I like it.
So glad people are liking this. It really is tasty as well as being very healthful, loved it!
i rarely think to eat sweet potatoes. this is a great recipe to try out.
I've never had sweet potato as a sweet dish, to me it's always been a savory, I just can't bring myself to try all these recipes with it as a dessert, can't wait to try this out though!
Wow…looks delicious and so perfect for this time of year. Thanks for the inspiration!
We roast veggies all summer long on the bbq, never really thought of doing this time of year. And with all the beautiful squashes right now, and sweet potatoes, lovely idea. And looks so good, even the pickiest eaters would dive in.
Ahh.. this is sweet potato paradise! 😀 Thanks for this recipe!
Sweet potato and Mushroom what a combination. I tried this today and it came out well for me. Tasted delicious.
wow, what a fantastic flavor and texture combination!
I cannot wait to try this. So many of my favorite flavors.
This looks great! I too don't like the typical sweet potatoes with marshmallows but this I would love!! I just bought yams so I may have to try this next week.
Roasted sweet potatoes are my favorite. I will have to add mushrooms next time.
Simona, the mushrooms are really fantastic; you must try them like this.
I am actually very intrigued by the mushrooms roasted this way. One can imagine all sorts of pairing with them, besides sweet potatoes.
This is the perfect fall recipe! So simple and flavourful! Thanks for sharing.
– Brittany
These look yummy!
Diane, glad you like it. I like the idea of mixing this type of dish with pasta!
This looks great. I made something almost like this last year with butternut squash and added it to pasta for my vegetarian son. This looks even better! He's getting this dish for sure, all veg version, mixed with pasta. Of course I'll have to make it this week to taste test! Yum.
Joanne, isn't it fun to realize how we have broadened our food horizons!
Ilva, wish I could send you some, but that probably isn't cost effective for shipping to Italy!
I wish I could find sweet potatoes more easily here but I will definitely grab any I see to try this recipe Kalyn!
I remember the days before I thought I liked sweet potatoes as well. Those were sad times.
This sweet potato recipe looks so tasty! I can' see why you ate half of it at a time!
Dara, I guess I am replying to people too quickly again because now I was typing at the same time you were. Fun to hear we both have been converted to sweet potatoes.
Georgie, glad you like it. Definitely a keeper for me.
Sweet potatoes and mushrooms – wow, what a fantastic flavor and texture combination! I also used to turn my nose up at sweet potatoes, but find their flavor to be rather addictive now.
Oh my – check that one off as a DEFINITE on my table!!
Thanks Kalyn!
Lydia, we must have been writing comments at the same time. I didn't notice that it matched the blog, but you're right. I'm in a sweet potato mood lately; I have a big bowl of them on my counter too!
Kristi, if you like sweet potatoes and mushrooms you'll love this!
Even if this dish weren't perfectly color coordinated with your blog colors (it is!), I'd put it on my list of recipes to make with the supply of sweet potatoes sitting on my countertop. I love how roasting brings out the sweetness in the potatoes!
looks yummy – cannot wait to try on fam at turkey day.