Sweet Potatoes with Sautéed Shallots and Mushrooms

I prefer sweet potatoes that have a bright orange flesh.  Whichever you use, find ones that are slender, appropriate as a single serving.  For a dinner party, pick ones that are about the same size.

Yield: 4 servings
Time: 2 1/2 hours


4 sweet potatoes, washed, skins on
2 teaspoons sweet butter
1 cup shallots, peeled, thinly sliced
1 cup brown or shiitake mushrooms, washed, dried, thinly sliced
6 garlic cloves, peeled, finely chopped
1/4 cup Italian parsley leaves only, washed, finely chopped
Olive oil
Sea salt and pepper
Cayenne (optional)


Preheat oven to 350 degrees.  Wrap each sweet potato in tin foil, place in the oven, turn every 30 minutes.  Depending on your oven and the size of the sweet potatoes, they can take anywhere from 1 1/2 hours to 2 hours.  When the sweet potatoes are soft to the touch, they are done.

While the sweet potatoes are in the oven, drizzle olive oil in a frying pan, season with sea salt and freshly ground pepper, and sauté the shallots, garlic, parsley, and mushrooms until lightly browned. 

Remove and discard the tin foil.  Take a sharp paring knife and slice each sweet potato open the long way.  Using your fingers, push the sweet potato in from the ends so the cut section opens like a flower.  Add 1/2 teaspoon of butter and a light dusting of cayenne (optional).  Top with the shallot-mushroom sauté and serve.


--Recipe courtesy of David Latt