Roasted Sweet Potatoes with Mushrooms and Shallots


butternutshroom

This side-dish just looks like Fall. Once again, the interweb earned its weight in vegetables by providing a recipe to match what arrived in the CSA box: yams and cremini mushrooms! I wasn’t sure that the combination of mushrooms and yams was going to work out that well, but wow, was I pleasantly surprised. Roasting them with large shallots, which sweetened during cooking, turned out wonderfully. We made it a meal by serving this alongside chicken breasts cooked with onions and yellow bell peppers in a white wine reduction. My mouth is watering just thinking about it!

Chris says:

This is awesome.

Lisa says:

Steal — I just took some shallots off your plate.

Chris says:

Get yer own, lady!

Lisa says:

Oh, I have my own, I’m just taking more from you. This rules.

Chris says:

I love how the yams are crispy on the outside and tender and steamy on the inside.

Lisa says:

I think we should bring this to potlucks for our mushroom-hating friends.

Chris says:

Totally — more for us! This is one occasion where I wouldn’t want to try to convince them to try shrooms; it would just leave us with less roasted goodness.

Roasted Sweet Potatoes with Mushrooms and Shallots
Nonstick vegetable oil spray
1/4 cup low-salt chicken broth or vegetable broth
3 tbsp olive oil
2 tbsp balsamic vinegar
2 lbs yams, peeled, cut into 1-inch chunks
10 large shallots, peeled, halved through root end
4 bay leaves
2 tbsp plus 1 tsp chopped fresh marjoram
8 oz cremini mushrooms, stemmed, halved
3 tbsp chopped fresh parsley

Preheat oven to 400°F. Spray large rimmed baking sheet with nonstick spray. Whisk chicken or vegetable broth, olive oil, and balsamic vinegar in small bowl. Mix sweet potatoes, shallots, bay leaves, and 1 tablespoon marjoram in large bowl. Pour half of broth mixture over and toss; sprinkle with salt and pepper. Toss mushrooms, 1 tablespoon marjoram, and remaining broth mixture in medium bowl; sprinkle with salt and pepper.

Spread sweet potato mixture on baking sheet. Roast until potatoes begin to soften, stirring occasionally, about 30 minutes. Mix in mushrooms. Return to oven; roast until potatoes and mushrooms are tender, stirring occasionally, about 30 minutes longer. Transfer to bowl. Mix in parsley and 1 teaspoon marjoram.

4 Servings


5 responses to “Roasted Sweet Potatoes with Mushrooms and Shallots”

  1. made this with rubbed sage instead of the marjoram since i’d run out, used baby bellas, and served it with roast chicken. it was truly fab-u-lous. husband voted it a repeat and Christmas or Thanksgiving-worthy, the sage made it cry for turkey. (the leftovers rewarmed gorgeously with meatloaf a few days later. it seriously goes with anything–even just a plate and a fork!)

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