Emily Johnson
Sweet potatoes and mushrooms are a tasty combination that can be cooked in a variety of ways. They can be roasted together with onions and a balsamic dressing, steamed, or mashed with garlic. They can also be cooked separately and then combined, such as by roasting sweet potatoes and then topping them with cooked mushrooms and rosemary, or sautéing mushrooms and serving them with steamed sweet potatoes. This pairing is a great side dish, especially during the fall and winter months, and can be served with meat, poultry, or tofu.
| Characteristics | Values |
|---|---|
| Taste | Savory, sweet |
| Carbohydrate content | High in carbs, but can be made low-carb by using more mushrooms and less sweet potato |
| Preparation | Peel and cut sweet potatoes into cubes, whisk together broth/olive oil, balsamic vinegar, and seasonings, toss sweet potatoes in half the mixture, roast for 20-25 minutes, add mushrooms and roast for another 20-25 minutes |
| Variations | Can be made vegan, can include onions, can be served with tofu, tempeh, or crispy baked chickpeas |
| Pairings | Sausages, fried egg, poultry, Pinot Noir |
Explore related products
$11.51 $19.99
$17.99 $17.99
What You'll Learn
Roasted sweet potatoes and mushrooms
To make roasted sweet potatoes and mushrooms, preheat your oven to 200˚C/180˚C fan. Grease a 9x13 inch (23x33 cm) baking dish with olive oil. Whisk together a broth of olive oil, balsamic vinegar, and dried thyme. You can also add garlic to this mixture if you like. Toss the sweet potato pieces with about half of the balsamic mixture, spreading them out in a single layer on a baking sheet. Season with salt and pepper and roast for 20-25 minutes, or until tender and barely browned on the bottom.
While the sweet potatoes are roasting, prepare your mushrooms by removing any thick, woody pieces of the stem. You can also cook the mushrooms first, as they take less time to cook. Heat oil in a non-stick pan, add the mushrooms and cook over a fairly high heat, stirring, until they are tender and lightly coloured. You can also add rosemary to the mushrooms for extra flavour.
Once the sweet potatoes are done, add the mushrooms and roast for an additional 20-30 minutes, or until everything is tender. You can also add onions to the dish before the final roasting for extra flavour. If you prefer a lower-carb version, use fewer sweet potatoes and more mushrooms.
For a different take on this dish, you can peel and roast cubed sweet potatoes, then sauté crimini mushrooms with olive oil and smoked paprika. Serve with tofu and cilantro lemon aioli for a Moroccan-inspired vegetarian dish.
Mushrooms: Why Champiñones?
You may want to see also
Sweet potatoes and mushrooms as a side dish
Sweet potatoes and mushrooms are a tasty and healthy combination that can be prepared in a variety of ways as a side dish. Here are some ideas and recipes:
Roasted Sweet Potatoes and Mushrooms
This dish is perfect for the fall and winter months and can be served as a side during holidays and celebrations. Preheat your oven to 400˚F (200˚C). Grease a 9x13 inch (23x33 cm) baking dish with olive oil. In a bowl, whisk together olive oil, balsamic vinegar, garlic, fresh thyme leaves, salt, and pepper. Cut sweet potatoes into pieces and toss them in the balsamic mixture. Spread the potatoes on a baking sheet and season with salt and pepper. Roast for 20-25 minutes until tender and barely browned. Wash and dry the mushrooms, then add them to the potatoes. Bake for an additional 20-30 minutes. This dish pairs well with meat, poultry, or a fried egg.
Mashed Sweet Potato with Sautéed Mushrooms
Boil and mash Cilembu sweet potatoes with garlic. Cut and sauté mushrooms, spring onion, and garlic in olive oil with smoked paprika. Serve the mashed potatoes with the sautéed vegetables on top, garnished with coarse black pepper.
Steamed Sweet Potatoes and Mushrooms
Steam or roast sweet potato pieces. Sauté mushrooms and serve them with the potatoes, along with spinach for a nutritious side dish.
Sweet Potatoes with Mushrooms and Rosemary
Prick sweet potatoes with a fork and microwave on high for 8-10 minutes, turning once, until tender. Heat oil in a pan, add mushrooms and rosemary, and cook over medium-high heat until the mushrooms are tender and lightly coloured. Place the potatoes in the oven and roast for 15 minutes until the skins crisp. Split open and spoon the mushrooms over the potatoes. Sprinkle with Parmesan cheese before serving.
Tips and Variations
- For a lower-carb version, use fewer sweet potatoes and more mushrooms.
- Add onions to the dish to accentuate the natural sweetness of the potatoes and the earthy taste of the mushrooms.
- For a Moroccan-inspired twist, serve with tofu and cilantro lemon aioli.
Mushroom Motility: The Intriguing Truth About Fungi
You may want to see also
Lower-carb options
Sweet potatoes and mushrooms can be combined to make a tasty and healthy dish. Here are some lower-carb options for combining these two ingredients:
Roasted Sweet Potatoes and Mushrooms
Roasting is a popular way to cook sweet potatoes and mushrooms together. To make a lower-carb version of this dish, use only one sweet potato and increase the amount of mushrooms. Start by roasting the sweet potato pieces for about 20 minutes, then add the mushrooms and roast for an additional 20-30 minutes. You can also include onions and season with fresh thyme, salt, and pepper. This dish pairs well with meat, poultry, or a fried egg.
Steamed/Boiled Sweet Potatoes with Mushrooms
Another option is to steam or boil sweet potatoes and combine them with sautéed mushrooms. For a more colourful and nutritious dish, you can also add other vegetables such as spinach, tomatoes, and red cabbage. Season with salt, pepper, and a drizzle of truffle oil.
Microwaved Sweet Potatoes with Sautéed Mushrooms
For a quick and convenient option, you can microwave a pricked sweet potato for 8-10 minutes until tender. Meanwhile, sauté the mushrooms over fairly high heat until tender and lightly coloured. You can also add rosemary to this dish for extra flavour.
Baked Sweet Potatoes with Mushrooms
If you prefer a crispier texture, you can bake sweet potato pieces in the oven until the skins start to crisp. Then, split open the potatoes and spoon over the sautéed mushrooms. Sprinkle with Parmesan cheese for a tasty, lower-carb treat.
Mushrooms' Intriguing Food Source: A Mystery Unveiled
You may want to see also
Explore related products
Moroccan-inspired tofu and mushrooms with roasted sweet potatoes
Sweet potatoes and mushrooms are a tasty combination and can be roasted together for a healthier take on sweet potatoes. They can be tossed in a Moroccan-inspired spice mix and baked all on one pan. Here is a recipe for Moroccan-inspired tofu and mushrooms with roasted sweet potatoes.
Ingredients:
- 2 lbs of cubed sweet potatoes
- Olive oil
- Salt and pepper
- 8 oz crimini mushroom (optional)
- 1 tbsp smoked paprika
- 1 block of extra firm tofu
- 1/4 cup vegan mayo
- 1/4 cup chopped cilantro
- 1 tbsp lemon juice
- 1 tbsp honey or agave syrup
Instructions:
Preheat the oven to 425 degrees Fahrenheit. Peel and cut the sweet potatoes into cubes. Toss the cubed potatoes in olive oil, salt, and pepper. Roast them in the oven for 18 minutes or until soft.
Meanwhile, drain and press the tofu. Cut the tofu into cubes and drizzle with olive oil. Sprinkle the Moroccan-inspired spice mix (cumin, turmeric, cinnamon, paprika, salt, and cayenne pepper) over the tofu and sweet potatoes. Toss to coat.
Place the sweet potatoes and tofu on a large sheet pan and bake until done. Sauté the mushrooms in olive oil and smoked paprika until heated through or browned.
For the aioli, mix the vegan mayo, cilantro, lemon juice, smoked paprika, honey or agave syrup, and salt and pepper to taste. Serve the roasted sweet potatoes and tofu with the sautéed mushrooms and aioli on the side.
This dish is a perfect combination of flavors and can be served with cooked barley, sautéed mushrooms, onions, green beans, garlic, and red bell pepper. It can also be turned into a "bowl" meal by adding wild rice and roasted Brussels sprouts.
The Perfect Sauté: Mushrooms and Onions
You may want to see also
Mashed sweet potato with sautéed mushrooms
Sweet potatoes and mushrooms are a tasty combination that can be roasted together for a healthier take on sweet potatoes. This combination can be adapted into a delicious plant-based entrée or fall side dish—mashed sweet potato with sautéed mushrooms.
To make this dish, preheat your oven to 400°F and line a baking sheet with parchment paper. Wash and scrub the sweet potatoes, and place them cut side down on the parchment paper. Bake them for 35 to 40 minutes, until they are browned and soft. Remove the sweet potatoes from the oven and set them aside to cool.
Next, heat some olive oil in a pan and add the mushrooms. Sauté the mushrooms for about 10 minutes, stirring occasionally, until they are golden brown and crispy around the edges. Set the mushrooms aside.
To make the sweet potato mash, remove the skin from the baked sweet potatoes and place the flesh in a blender or food processor. Add paprika and tahini, and a splash of almond milk if needed. Blend until the mixture is smooth and creamy. Season with Himalayan sea salt and pepper to taste.
To serve, spread the sweet potato mash on a plate and top it with the sautéed mushrooms. Drizzle with olive oil and garnish with fresh thyme. Enjoy this dish as a plant-based entrée or side, and pair it with a glass of Pinot Noir for a cozy autumn meal.
You can also try a variation of this dish by making mashed sweet potatoes with mushroom gravy. Boil the sweet potatoes until fork-tender, then drain and return them to the pot to evaporate any excess water. Add butter and mash roughly. Finally, add plant-based milk or cream, salt, and pepper to taste, and mash until smooth and creamy. Prepare the mushroom gravy by sautéing onions and garlic in vegan butter or oil. Serve the mashed sweet potatoes with the mushroom gravy on top, along with fresh herbs and toasted pine nuts for an extra touch.
Mushroom Leaves: Nature's Hidden Wonder
You may want to see also
Frequently asked questions
Yes, sweet potatoes and mushrooms can be combined to make a tasty and healthy dish.
Here are some recipes that combine sweet potatoes and mushrooms:
- Roasted sweet potatoes and mushrooms with onions and thyme
- Mashed sweet potato with sautéed mushrooms and fresh veggies
- Steamed sweet potatoes with white mushrooms and spinach
- Roasted sweet potatoes with mushrooms and rosemary
- Moroccan-inspired tofu with mushrooms and roasted sweet potatoes
Here are some tips for making roasted sweet potatoes and mushrooms:
- The sweet potato pieces take longer to cook, so they should be roasted first for about 20 minutes before adding the mushrooms.
- For a lower-carb version, use one sweet potato and increase the amount of mushrooms.
