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+ servings

Roasted Sweet Potatoes with Mushrooms, Shallots, and Zaatar


  • 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 cup 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


  • Preheat oven to 400° F.
  • Line a large rimmed baking sheet with parchment paper
  • Reconstitute the dried mushrooms by soaking them in hot water for ½ hour to an hour.
  • Whisk ¼ c water from the reconstituting process, olive oil, and balsamic vinegar in a small bowl.

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

  • Prepare the mushrooms
  • Mix mushrooms, 1 Tbsp zaatar in another bowl
  • Pour the other half of the broth mixture over and toss. Sprinkle with salt and pepper
  • 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.
  • Add a splash or two of red wine and let reduce for 5 to 10 min

  • Combine and serve
  • Combine roasted sweet potatoes and sautéed mushrooms in a bowl.
  • Mix in parsley, dust with a sprinkle of parmesan cheese, and serve