Sweet Potato Mushroom Roast

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You won’t miss the marshmallows in this one!

Sweet Potato Mushroom Roast

3 Sweet Potatoes  (about 2-2.25 pounds)

4-6 Ounces Mushrooms, coarsely chopped (I used “Gourmet Blend” baby bella, shitake and oyster)

1/2 medium Onion, chopped

D’Avolio Cilantro and Roasted Onion EVOO

1/2 Amber Agave

Preparation:

Preheat the oven to 375 degrees. Brush olive oil into a 3 quart oven safe roasting pan. If the oven is hotter reduce the cooking time by about 10 minutes or until the potatoes are soft.

Put a large pot of water on to boil. Peel potatoes and cut into 1’1 1/2″ chunks. Boil for about 5 minutes. Drain.

In heavy skillet heat 1 tablespoon of EVOO and saute onion for about 5-7 minutes until caramelized. Add mushrooms and toss with onions. Cook for about a minute and remove from heat. Add drained potatoes and toss. Add agave and toss.

Evenly place them into the prepared pan and roast for about 30 minutes until they are soft.

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S’mores Brownies

‘S’mores Brownies
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Servings: 24
Categories: Dessert
Source: JudeTheFoodie.com

Ingredients

• 1 Chocolate Cake Mix
• 2 Eggs
• 1/2 Cup Vegetable Oil
• 1 12 Oz Bag Chocolate Chips (Semi Sweet or Milk)
• 1-1 ½ Cups Mini Marshmallows
• ½ Package Graham Crackers

Directions

Preheat oven to 350°

Spray a 13″ x 9″ pan lightly with cooking spray.

In a large bowl add cake mix, eggs and vegetable oil. Mix with a wooden spoon until blended. You will use your muscles for this. Add chips and marshmallows and stir evenly.

Over bowl break each graham cracker into bite sized pieces. Stir to blend evenly.

Put dough into prepared pan and spread evenly with clean hands. Bake about 25 minutes until toothpick comes out clean.

Cool on rack for 30 minutes. Run a spatula along the side of the pan to gently separate brownie from pan. Cool completely, cut and enjoy!

Have a yummy day! JudeTheFoodie.com

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