Roasted Sweet Potatoes and Mushrooms with Thyme and Parsley Recipe | Yummly

Roasted Sweet Potatoes and Mushrooms with Thyme and Parsley

Jessica DeWitt: "Easy to make and great flavour (particularly the…" Read More
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  • 2 sweet potatoes (large orange-skinned, about 2 lbs; these are called yams or sweet yams in some stores)
  • 3 tablespoons chicken stock (I used homemade chicken stock, can also use vegetable stock)
  • 2 1/2 tablespoons extra-virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon dried thyme
  • salt
  • peppers
  • 12 ounces mushrooms (I used regular white mushrooms but brown Crimini mushrooms would be great.)
  • 3 tablespoons chopped parsley (for garnish, optional, but recommended)
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    NutritionView More

    Sodium11% DV260mg
    Fat14% DV9g
    Protein10% DV5g
    Carbs6% DV19g
    Fiber16% DV4g
    Calories170Calories from Fat80
    Total Fat9g14%
    Saturated Fat1g5%
    Trans Fat
    Calories from Fat80
    Total Carbohydrate19g6%
    Dietary Fiber4g16%
    Vitamin A190%
    Vitamin C10%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


    Jessica DeWitt 2 years ago
    Easy to make and great flavour (particularly the mushrooms).
    Felipe S. 2 years ago
    Subtle flavors but really good!
    Kreative Kook 2 years ago
    Yum! Even those who don’t like yams and mushrooms wanted to try this and asked for the recipe.
    Julie & Rod 2 years ago
    Hubby really enjoyed this side dish and said, "Give it a solid 4".
    Krissy Santos 3 years ago
    Amazing and super delicious!!!! It’s been 3 days and I’m making it again!!!
    Marie-Claire 3 years ago
    Really nice alternative to standard sweet potatoes! We had it as a side with white fish and it was really flavoursome!
    Jennifer Daniels 3 years ago
    This was good - may have roasted it just a bit too long. Decent flavor.
    John C. 3 years ago
    I made this for Thanksgiving one year. Everyone enjoyed having something a little different, but nobody commented about it being awesome, so if I do it again, then I'll try to kick it up a notch-- haven't figured out how to do that yet.
    saraka d. 3 years ago
    Yummy! Easy! My husband and son liked it
    Mrs J 4 years ago
    It was OK I'm not sure what value the parsley added, other than color. Easy to make but just OK. Maybe make it again.
    Kristina Bernhard 4 years ago
    I used butternut squash instead of sweet potatoes. This recipe was fantastic! The balsamic added a different flavor but didn't overpower the vegetables.