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ROASTED SWEET POTATOES WITH MUSHROOMS AND SHALLOTS Recipe

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This recipe for ROASTED SWEET POTATOES WITH MUSHROOMS AND SHALLOTS is from FAMILY FAVORITES, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Nonstick vegetable oil spray
1/4 cup low salt chicken or vegetable broth
3 Tbs. olive oil
2 Tbs. balsamic vinegar
2 lbs. red-skinned sweet potatoes (yams), peeled, cut into 1" chunks
10 large shallots, peeled, halved through root end
4 bay leaves
8 oz. fresh shiitake mushrooms, stemmed, caps quartered (any mushrooms will do)
3 Tbs. chopped fresh parsley
Directions:
Directions:
Preheat oven to 400ºF. Spray large rimmed baking sheet with nonstick spray. Whisk broth, olive oil, and balsamic in small bowl. Mix sweet potatoes, shallots, bay leaves. Pour half of broth mixture over and toss; sprinkle with salt and pepper. Toss mushrooms and remaining broth together in a small 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 and mix in parsley.
Number Of Servings:
Number Of Servings:
6 side-dish servings

 

 

 

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