Roasted Sweet Potatoes with Mushrooms and Shallots

 With the mushrooms providing protein, this fancy but easy dish makes a delicious main or side.  Jane used a mix of white and sweet potatoes because that is what we had on hand and we all decided we would make it that way on purpose in the future.

Thank you, Bon Appetit, for the bones of this recipe that Jane modified by reducing some of the expensive ingredients and substituting others.  Jane found that the dish roasted more quickly than they indicated.  See recipe here.

Serving size:  6 people as a side dish or 3 as a main dish

Jane's ingredient list

Nonstick vegetable oil spray

1/4 cu vegetable broth (look for gluten-free label if serving a gluten-free eater)

2 T of olive oil (not 3)

2T balsamic vinegar

2 large sweet potatoes plus 2 very small white potatoes, peeled and cut into 1-inch chunks

2 large shallots (not 10)

2 bay leaves (not 4)

3/4 t plus 3/4 t dry marjoram instead of fresh (no extra marjoram needed for the final toss)

2 large portobello mushrooms cut vertically as steaks

[omitted fresh parsley]

Cooking notes

In paragraph 1, since Jane was using portobellos, she tossed the mushroom mix a few times while waiting for the potatoes to bake.

In paragraph 2, Jane found the potatoes roasted in closer to 20 minutes and, after adding the mushrooms, needed only another 15 minutes to bake.  Skip the final parsley and marjoram.