Herb Roasted Sweet Potatoes with Garlicky Mushrooms

Herb Roasted Sweet Potatoes with Garlicky Mushrooms
Created 1.28.10 by Alaine Chang
Serves 3

This recipe is really easy to make and tastes amazing! The sweet potatoes, oregano, mushrooms and elephant garlic are a great mix of sweet and savory. I was thinking it would be a great side dish for a black bean cutlet or some grilled seitan. Add a mixed greens salad and follow it up with a beautiful bowl of mixed Blueberries, Blackberries & Honeydew melon chunks and you have a great meal that’s healthy and ready in 30 minutes!

Herb Roasted Sweet Potatoes

Ingredients:
2 ¼ lbs. Sweet Potatoes (or 3-12 oz. potatoes)
2 Tbsp. Olive Oil
1 Tbsp. Dried Parsley
1 Tbsp. Dried Oregano
½ tsp. Sea Salt

Instructions:
Preheat Oven to 425 degrees Fahrenheit
Peel & slice Sweet Potatoes into ½ inch thick coins.
Place on a jelly roll pan in a single layer.
Drizzle with olive oil and sprinkle with herbs and spices.
With hands, mix, flip & rub oil, salt and herbs all over both sides of coins.
Place in preheated oven and bake for 30 minutes, or until fork tender.
Remove from oven and serve hot topped with Garlicky Mushrooms.

Notes:
Look for potatoes that are about two inches in diameter and fairly cylindrical to make nice even coins with and check that there are no bruises, dents and few or no eyes.

While Sweet Potatoes are roasting prepare the mushroom recipe below.

Garlicky Mushrooms

Ingredients:
3 oz. Elephant Garlic Cloves (roughly 2 cloves)
8 oz. Mixed Sliced Baby Bella, Shitake & Oyster Mushrooms
14 oz. Onion, Chopped
2 Tbsp. Olive Oil
½ tsp. Sea Salt
2 Tbsp Chinese Cooking Wine

Instructions:
Preheat a frying pan on the stove.
Peal & thinly slice elephant garlic, set on to of mushroom
Peal & chop Onions.
Turn stove up to high heat.
Add Oil to frying pan.
When oil is hot add chopped onions. Stir fry for 30 seconds.
Add ¼ tsp. salt. Stir fry on high till onion starts to caramelize.
Add Garlic and Mushrooms. Stir fry on high for 1 minute.
Add ¼ tsp salt. Reduce heat to Medium and let cook for 2 minutes.
Turn heat up to high. When hot, add Chinese Cooking wine to deglaze the pan.
Cook stirring for 30 seconds.
Reduce heat to low, cover and let simmer for 5 minutes.
Serve over Herb Roasted Sweet Potatoes.

You May post this original recipe elsewhere if you credit me, Alaine Chang, The Vegan Whole Foodie and provide a link to this site