Roasted Sweet Potatoes with Mushrooms and Shallots

By Beepers

Bon Appetit October 2003

Ingredients

• Nonstick vegetable oil spray
• 1/4 cup low-salt chicken broth or vegetable broth
• 3 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 2 pounds red-skinned sweet potatoes (yams), peeled, cut into 1-inch chunks
• 10 large shallots, peeled, halved through root end
• 4 bay leaves
• 2 tablespoons plus 1 teaspoon chopped fresh marjoram
• 8 ounces large fresh shiitake mushrooms, stemmed, caps quartered
• 3 tablespoons chopped fresh parsley

Details

Servings 6
Adapted from epicurious.com

Preparation

Step 1

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.