Go to the Globe and Mail homepage

Jump to main navigationJump to main content

Roast sweet potatoes with shiitake mushrooms and ginger Add to ...

Follow on Twitter: @lucywaverman

  • Servings: Serves 6 alone or 12 as part of a menu.

Ingredients

3 pounds sweet potatoes, peeled and cut into 1½-inch chunks

1 tablespoon chopped ginger

¼ cup vegetable oil

Salt and freshly ground pepper

4 ounces shiitake mushrooms, stems removed and quartered

¼ cup chopped green onions

2 tablespoons lemon juice

Method

Preheat oven to 425 F.

Place sweet potatoes in an 8-by-10-inch baking dish. Add ginger, vegetable oil, salt and pepper and toss to coat.

Bake for 15 minutes. Use a spatula to turn potatoes so they brown evenly. Add shiitake mushrooms and bake for 5 to 10 minutes longer, or until potatoes are browned and mushrooms are cooked.

Remove from oven. Add green onions and lemon juice. Toss to combine.

In the know

Most popular video »

Highlights

More from The Globe and Mail

Most Popular Stories