Tuesday, November 02, 2010

Roasted Sweet Potatoes and Mushrooms Recipe with Thyme and Parsley (Paleo, Gluten-Free)

Roasted Sweet Potatoes get a little bit fancier with Mushrooms, Thyme, and Parsley.

Roasted Sweet Potatoes and Mushrooms with Thyme and ParsleyLet's start out this month of Carb-Conscious Thanksgiving Recipes with this easy and tasty recipe for Roasted Sweet Potatoes and Mushrooms with Thyme and Parsley. The truth is I didn't even think I liked sweet potatoes until a few years ago when I realized they didn't have to be topped with marshmallows and brown sugar, so when this recipe appeared in Bon Appetit in October 2003 I doubt I even noticed it. Fast forward 7 years, and I ate more than half of it for a snack when I tested the recipe! I did change it up a bit after thinking about what ingredients most people have on hand and what's available in November, but the final version is a keeper.

(This recipe will be added to the complete list of Carb-Conscious Thanksgiving Recipes. More recipes will be added throughout November, so check back before you finalize your menu.)

Preheat the oven to 400F/200C and cut up 2 large sweet potatoes into 1 inch cubes, aiming for cubes that are close to the same size. (By the way, no matter what the sign says at your grocery store, those orange-fleshed sweet potatoes are not yams! Some stores split the difference and call them sweet yams.)

Whisk together chicken stock (or vegetable stock), balsamic vinegar, olive oil, and dried thyme.

Toss the sweet potato cubes with about half of the balsamic mixture.

Spread sweet potatoes out in a single layer on a pan that you've sprayed with nonstick spray, season with salt and pepper, and roast for 20-25 minutes.

While sweet potatoes are roasting, wash mushrooms if needed, dry, and cut into thick slices.

Toss the mushrooms with the rest of the balsamic mixture.

After 20-25 minutes, turn the sweet potatoes and spread them back out on the baking sheet.

Remove mushrooms from the bowl with a slotted spoon and spread them out among the sweet potatoes, making sure they're in a single layer.

Roast 20-25 minutes more, or until sweet potatoes have some color and mushrooms are done and lightly browned. (I thought the 1 hour total cooking time in the original recipe was a bit long, so some of my sweet potatoes got a little browner than I wanted, although that certainly didn't stop me from gobbling them up. I reduced the cooking time a little in my recipe.) Sprinkle with chopped parsley and serve hot.

Roasted Sweet Potatoes and Mushrooms with Thyme and Parsley
(Makes 4 servings, recipe can easily be doubled, but use two baking sheets if needed. Adapted from Roasted Sweet Potatoes with Mushrooms and Shallots in Bon Appetit, October 2003.)

2 large orange-skinned sweet potatoes (about 2 lbs; these are called yams or sweet yams in some stores)
3 T chicken stock (I used homemade chicken stock, can also use vegetable stock)
2 1/2 T extra-virgin olive oil
2 T balsamic vinegar
1 tsp. dried thyme
salt and fresh ground black peppers to taste
12 oz. mushrooms (I used regular white mushrooms but brown Crimini mushrooms would be great.)
2-3 T chopped parsley for garnish (optional, but recommended)

Preheat oven to 400F/200C. Spray a large baking sheet with nonstick spray or olive oil. Peel sweet potatoes and cut into 1 inch cubes, trying to make cubes all close to the same size so they cook evenly.

Whisk together the chicken stock, olive oil, balsamic vinegar, and dried thyme. Toss sweet potatoes with about half the balsamic mixture, then spread then out in a single layer on the baking sheet and season with salt and fresh-ground black pepper. Roast sweet potatoes for 20-25 minutes, just until they're starting to get tender and barely browned on the bottom.

While sweet potatoes roast, wash mushrooms if needed and spin dry or dry with paper towels. Cut mushrooms into thick slices and toss with the rest of the balsamic mixture. (Use the same bowl as you used for the sweet potatoes.)

When sweet potatoes are getting tender and barely starting to brown, turn them over and spread out on baking sheet again. Use a slotted spoon to remove mushrooms from the balsamic mixture (so you don't pour the leftover liquid out onto the roasting pan) and distribute mushrooms among the sweet potatoes, making sure they're in a single layer. Roast sweet potatoes and mushrooms 20-25 minutes more, or until sweet potatoes are tender and nicely browned and mushrooms are done.

Remove to serving bowl, season with more salt and/or fresh ground black pepper if desired, sprinkle with chopped parsley and serve hot.

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South Beach Suggestions:
This recipe would be approved for phase 2 or 3 of the South Beach Diet. I think these sweet potatoes would make a fantastic low-glycemic alternative to the type of sugary sweet potato casseroles you often see on the Thanksgiving table.

Nutritional Information?
I chose the South Beach Diet to manage my weight partly so I wouldn't have to count calories, carbs, points, or fat grams, but if you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you.

More Tasty Ideas for Sweet Potatoes:
(Recipes from other blogs may not always be South Beach Diet friendly; check ingredients.)

Soy-Glazed Sweet Potatoes with Sesame Seeds from Kalyn's Kitchen

Sweet Potatoes with Apples, Almonds, and Dried Cranberries from Jessie Monds

Grilled Sweet Potato Salad with Green Onion, Basil, Thyme, and Feta from Kalyn's Kitchen

Roasted Sweet Potatoes with Rosemary from Reluctant Entertainer

Roasted Sweet Potatoes with Red Onion and Feta from Kalyn's Kitchen
(Want even more recipes? I find these recipes from other blogs using Food Blog Search.)

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Posts may include links to my affiliate account at Amazon.com, and this blog earns a few cents on the dollar if readers purchase the items I recommend, so thanks for supporting my blog when you shop at Amazon!

More to Chew On:


  1. looks yummy - cannot wait to try on fam at turkey day.

  2. Even if this dish weren't perfectly color coordinated with your blog colors (it is!), I'd put it on my list of recipes to make with the supply of sweet potatoes sitting on my countertop. I love how roasting brings out the sweetness in the potatoes!

  3. Kristi, if you like sweet potatoes and mushrooms you'll love this!

  4. Lydia, we must have been writing comments at the same time. I didn't notice that it matched the blog, but you're right. I'm in a sweet potato mood lately; I have a big bowl of them on my counter too!

  5. Oh my - check that one off as a DEFINITE on my table!!

    Thanks Kalyn!

  6. Sweet potatoes and mushrooms - wow, what a fantastic flavor and texture combination! I also used to turn my nose up at sweet potatoes, but find their flavor to be rather addictive now.

  7. Georgie, glad you like it. Definitely a keeper for me.

  8. Dara, I guess I am replying to people too quickly again because now I was typing at the same time you were. Fun to hear we both have been converted to sweet potatoes.

  9. I remember the days before I thought I liked sweet potatoes as well. Those were sad times.

    This sweet potato recipe looks so tasty! I can' see why you ate half of it at a time!

  10. I wish I could find sweet potatoes more easily here but I will definitely grab any I see to try this recipe Kalyn!

  11. Joanne, isn't it fun to realize how we have broadened our food horizons!

    Ilva, wish I could send you some, but that probably isn't cost effective for shipping to Italy!

  12. This looks great. I made something almost like this last year with butternut squash and added it to pasta for my vegetarian son. This looks even better! He's getting this dish for sure, all veg version, mixed with pasta. Of course I'll have to make it this week to taste test! Yum.

  13. Diane, glad you like it. I like the idea of mixing this type of dish with pasta!

  14. This is the perfect fall recipe! So simple and flavourful! Thanks for sharing.
    - Brittany

  15. I am actually very intrigued by the mushrooms roasted this way. One can imagine all sorts of pairing with them, besides sweet potatoes.

  16. Simona, the mushrooms are really fantastic; you must try them like this.

  17. Roasted sweet potatoes are my favorite. I will have to add mushrooms next time.

  18. This looks great! I too don't like the typical sweet potatoes with marshmallows but this I would love!! I just bought yams so I may have to try this next week.

  19. I cannot wait to try this. So many of my favorite flavors.

  20. wow, what a fantastic flavor and texture combination!

  21. Sweet potato and Mushroom what a combination. I tried this today and it came out well for me. Tasted delicious.

  22. Ahh.. this is sweet potato paradise! :D Thanks for this recipe!

  23. We roast veggies all summer long on the bbq, never really thought of doing this time of year. And with all the beautiful squashes right now, and sweet potatoes, lovely idea. And looks so good, even the pickiest eaters would dive in.

  24. Wow...looks delicious and so perfect for this time of year. Thanks for the inspiration!

  25. I've never had sweet potato as a sweet dish, to me it's always been a savory, I just can't bring myself to try all these recipes with it as a dessert, can't wait to try this out though!

  26. i rarely think to eat sweet potatoes. this is a great recipe to try out.

  27. So glad people are liking this. It really is tasty as well as being very healthful, loved it!

  28. I made this for dinner tonight and we had it with turkey and quinoa meatloaf. It was wonderful, and I'll be making it for Thanksgiving! :-)

  29. Sheryl, so glad you liked it! Thanks for letting me know.

  30. can't wait to make this as a side dish for Thanksgiving! sweet potatoes, mushrooms, thyme, parsley...love it all! :)

  31. Just what I have been searching for. I will try Sweet Potatoes instead of Yams for my contribution to the Thanksgiving feast at inlaws.

    Thanks to you, Kalyn...always giving me something delectable to cook.

  32. Wanda, I love this recipe; hope you enjoy!


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