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
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.