Roasted Sweet Potatoes with Mushrooms and Shallots
The earthy flavors of sweet potatoes, mushrooms, shallots and marjoram are great together — particularly nice in autumn or winter. Adapted from Bon Appetit, October 2003.
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
Preheat oven to 400 degrees F. In a small bowl, whisk together the chicken/vegetable broth, olive oil, and balsamic vinegar. In a large bowl, mix together the sweet potatoes, shallots, bay leaves, and 1 tbsp marjoram. Pour half of the broth mixture over the vegetables and toss them to mix; sprinkle to taste with coarse salt and pepper. Toss the mushrooms, 1 tbsp marjoram, and the remaining broth mixture in a medium bowl and sprinkle to taste with coarse salt and pepper.
Spread the sweet potato mixture on a baking sheet. Roast until potatoes begin to soften, stirring occasionally, about 30 minutes. Mix in the mushrooms and return to the oven; roast until potatoes and mushrooms are tender, stirring occasionally, about 30 minutes longer. Transfer to bowl. Mix in parsley and 1 teaspoon marjoram.