- 2 sweet potatoes (large orange-skinned, about 2 lbs; these are called yams or sweet yams in some stores)
- 3 tablespoons chicken stock (I used homemade chicken stock, can also use vegetable stock)
- 2 1/2 tablespoons extra-virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon dried thyme
- 12 ounces mushrooms (I used regular white mushrooms but brown Crimini mushrooms would be great.)
- 3 tablespoons chopped parsley (for garnish, optional, but recommended)
PER SERVING *
|Calories170Calories from Fat80|
|% DAILY VALUE*|
|Calories from Fat80|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Felipe S. 31 Jul
Subtle flavors but really good!
Kreative Kook 25 Jun
Yum! Even those who don’t like yams and mushrooms wanted to try this and asked for the recipe.
Julie & Rod 24 May
Hubby really enjoyed this side dish and said, "Give it a solid 4".
Krissy Santos 23 Feb
Amazing and super delicious!!!! It’s been 3 days and I’m making it again!!!
Marie-Claire 14 Jan
Really nice alternative to standard sweet potatoes! We had it as a side with white fish and it was really flavoursome!
Jennifer Welsh 16 Nov 2017
This was good - may have roasted it just a bit too long. Decent flavor.
John C. 1 Oct 2017
I made this for Thanksgiving one year. Everyone enjoyed having something a little different, but nobody commented about it being awesome, so if I do it again, then I'll try to kick it up a notch-- haven't figured out how to do that yet.
saraka d. 10 Jun 2017
Yummy! Easy! My husband and son liked it
Mrs J 2 Mar 2017
It was OK I'm not sure what value the parsley added, other than color. Easy to make but just OK. Maybe make it again.
Kristina Bernhard 22 Oct 2016
I used butternut squash instead of sweet potatoes. This recipe was fantastic! The balsamic added a different flavor but didn't overpower the vegetables.