Sweet Potatoes and Mushrooms are roasted together for a tasty side dish, and this is great for a healthier take on sweet potatoes. And you can use fewer sweet potatoes and more mushrooms if you want a version that’s lower in carbs!
I’m an incredible fan of this easy and tasty recipe for Sweet Potatoes and Mushrooms. The truth is I didn’t even think I liked sweet potatoes until I realized they didn’t have to be topped with marshmallows and brown sugar. But I ate more than half of this for a snack when I tested the recipe many years ago.
And recently I decided to give this recipe new photos, and when I did I couldn’t resist using a bit more mushrooms than in the original version. Even with that change, sweet potatoes do have some carbs of course. But see tips below for making a version with fewer carbs if you prefer that option. And if you haven’t tried roasting sweet potatoes that are cut into cubes like this, I highly recommend it!
What ingredients do you need for this recipe?
- orange-skinned sweet potatoes
- canned chicken broth (affiliate link) or vegetable broth
- extra-virgin Olive Oil (affiliate link)
- Balsamic Vinegar (affiliate link)
- Dried Thyme (affiliate link)
- salt and fresh ground black peppers to taste
- chopped parsley for garnish (optional, but recommended)
Are they Yams or Sweet Potatoes?
Even though they are often mistakenly called yams in U.S. grocery stores, the vegetables used to make this dish are orange-fleshed sweet potatoes! But your store may call them yams or sweet yams. Read more about the difference between yams and sweet potatoes.
How can you make this recipe lower in carbs?
If you want a lower-carb version of this tasty vegetable combination, just use one sweet potato and increase the amount of mushrooms! That will be equally delicious!
Want more tasty sweet potato recipes?
How to Make Sweet Potatoes and Mushrooms:
(Scroll down for complete printable recipe with nutritional information.)
- 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.
- Whisk together chicken or vegetable broth, 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.
- The next photos shows how the sweet potatoes looked after 20 minutes, just starting to get a little color. Turn the sweet potatoes and spread them back out on the baking sheet.
- 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.
- 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. (You’ll have to use your imagination because I forgot to take a picture of that!
- Roast 20-25 minutes more, or until sweet potatoes have some color and mushrooms are done and lightly browned.
- Sprinkle with chopped parsley and serve hot.
More Sweet Potato Side Dishes:
- 2 large orange-skinned sweet potatoes (see notes)
- 3 T chicken broth or vegetable broth (see notes)
- 2 1/2 T extra-virgin olive oil
- 2 T balsamic vinegar
- 1 tsp. dried thyme
- salt and fresh ground black peppers to taste
- 16 oz. mushrooms (see notes)
- 2 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 broth, 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.
You need about 2 lbs of orange-fleshed sweet poatoes; these are called yams or sweet yams in some stores.
I used homemade chicken stock, you can also use canned chicken broth or use vegetable broth for Vegan.
I used brown Cremini mushrooms, but white mushrooms would be fine.
Adapted from Roasted Sweet Potatoes with Mushrooms and Shallots in Bon Appetit, October 2003.
Amount Per Serving:
Calories: 188Total Fat: 9.2gSaturated Fat: 1.3gTrans Fat: 0gUnsaturated Fat: 7.4gCholesterol: 0mgSodium: 205mgCarbohydrates: 26gFiber: 5.8gSugar: 14gProtein: 4.1g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
These roasted Sweet Potatoes and Mushrooms would be approved for phase 2 or 3 of the original South Beach Diet. Sweet potatoes do have some carbs of course, but I think these sweet potatoes would make a fantastic carb-conscious alternative to the type of sugary sweet potato casseroles you often see at Thanksgiving. For lower carbs, use more mushrooms and less sweet potatoes.
Find More Recipes Like This One:
Use Side Dishes to find more recipes like this one.Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.
Historical Notes for this Recipe:
This recipe was posted in 2010 and I’ve made it many times since then! It was last updated with more information and new photos in 2022.
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