Recipes

M E W P S N

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Ingredients

1/4 cup chicken or vegetable broth*
3 T. olive oil
2 T. red wine vinegar
2 lbs. yams (red-skinned sweet potatoes), peeled and cut into 1-inch pieces
8-10 shallots, peeled, halved
1 1/2 T. fresh oregano, divided
8 oz. fresh mushrooms, stemmed
3 T. parsley, chopped

Directions

Preheat oven to 400°. Grease large baking sheet. Set aside. In small bowl, combine broth, olive oil, and red wine vinegar. In large bowl, mix yams, shallots, and 1 T. oregano. Pour half broth mixture onto yams and thoroughly toss. Set aside. In medium bowl, combine mushrooms, remaining oregano, and remaining broth mixture. Season each mixture with
salt and pepper if desired. Spread yam mixture onto baking sheet; roast, stirring occasionally, about 25 minutes. Add mushroom mixture and roast until tender, about 20 to 25 minutes more. Spoon into serving dish and sprinkle with chopped parsley.

* If using a purchased broth, be sure to read the label.

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