Roasted Sweet Potatoes with Mushrooms, Shallots & Zaatar

December 24, 2013
Roasted Sweet Potatoes with Mushrooms, Shallots & Zaatar - An easy and delicious side dish ..with beautiful fall colors .. wonderful not only for the holidays

Beautiful side dishes

are often a tradition on holiday dinner tables …

Thanksgiving Table 1-650x

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The Roasted Sweet Potatoes Kala brought to December's swap are definitely of this caliber .. lending themselves as a wonderful addition to any menu

We loved this recipe .. not only is it delicious & easy .. with an incredible aroma .. but also looks beautiful on the plate

Roasting caramelizes the sweet potatoes & shallots .. making them sweet & crunchy. The balsamic vinegar lending an almost sweet glaze .. as well as enhancing the earthiness of the mushrooms

Roasted Sweet Potatoes with Mushrooms, Shallots & Zaatar - An easy and delicious side dish ..with beautiful fall colors .. wonderful not only for the holidays

A few days after the swap I warmed mine up for lunch with some add-in chicken for protein .. wanting for more .. I decided to give my own version a try

Zaatar the spice of choice .. choosing reconstituted mushrooms for the intensely flavored soaking water they leave behind .. sautéing them in garlic instead of roasting .. with a splash of red wine reduction as a finish



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~ Adapted from .. here .. with the original coming from Bon Appetit, October 2003 .. here

Roasted Sweet Potatoes with Mushrooms, Shallots & Herbs
Prep time
Cook time
Total time
Serves: 6
  • 2 lbs red-skinned sweet potatoes (yams), peeled, cut into 1-inch chunks
  • 12 oz dried shiitake mushrooms, reconstituted (** or any kind of dried mushroom will do)
  • ¼ c water the reconstituted mushrooms soaked in (** the original called for chicken or vegetable broth)
  • 3 Tbsp olive oil
  • 2 Tbsp balsamic vinegar
  • 10 large shallots, peeled, halved through root end
  • 2 Tbsp zaatar
  • 3 Tbsp chopped fresh parsley
  • salt & pepper for seasoning
  • a couple of splashes of red wine, for de-glazing
  1. Preheat oven to 400°F.
  2. Line a large rimmed baking sheet (or 2) with parchment paper (** or spray with cooking spray)
  3. Reconstitue the dried mushrooms by soaking them in hot water for ½ hour to an hour.
  4. Whisk ¼ c water from the reconstituting process, olive oil, and balsamic vinegar in small bowl.

  5. Prepare the sweet potatoes
  6. Mix sweet potatoes, shallots, & 1 Tbsp zaatar in large bowl.
  7. Pour half of the broth mixture over and toss .. sprinkle with salt and pepper.
  8. Spread sweet potato mixture on baking sheet. Roast until the potatoes are tender, stirring occasionally, about 45-50 minutes.

  9. Prepare the mushrooms
  10. Mix mushrooms, 1 Tbsp zaatar in another bowl
  11. Pour the other half of the broth mixture over & toss .. sprinkle with salt & pepper
  12. In a saucepan .. add the mushrooms, 2 heads roasted garlic (or 2 cloves, minced garlic), and 1 Tbsp olive oil. Saute 3-5 minutes until fragrant.
  13. Add a splash or two of red wine & let reduce for 5 to 10 min

  14. Combine & serve
  15. Combine roasted sweet potatoes and sautéed mushrooms in a bowl.
  16. Mix in parsley, dust with a sprinkle of parmesan cheese, and serve
Nutritional Data by %
% Protein: 7
% Carbs: 75
% Fat: 20
Nutrition Information
Serving size: ⅙ total recipe Calories: 241 Fat: 5.47 Carbohydrates: 45.53 Sugar: .92 Fiber: 0 Protein: 4.49

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