Appetizer, lunch, or dinner? The choice is entirely up to you; just let us say that it tastes amazing either way. The celery, the dried cranberries, the capers, and the toasted pecans - they flow in perfect harmony, and your taste buds will recognize this the moment a bite comes in contact with your being.
Once it comes into your life, you may even dream about it again, and again, for sweet potato bites with roasted mushrooms is a dish to be repeated as often as necessary. It is a bit like sweet potato bites with guacamole and bacon - pure deliciousness!
It may seem complex, weighing in at 16 separate ingredients, but stick with us here; many wonderful dishes are created from multiple ingredients. And it isn't so much about teaspoons and tablespoons, or measurements in general.
A great cook is more concerned about proportions. So when you start adding the pecan mixture to the roasted sweet potatoes, give the final presentation a mindful thought and pretend for a moment that you are a famous chef in a world-class restaurant. Cook and bake with the best of intentions, and everything (most things!) will turn into a masterpiece.
Style your food, no matter how uncomplicated the dish; even your pear and bell pepper ground beef stir-fry will look as appetizing as it tastes. The same goes true for chicken and tomato curry too.
Sweet Potato Bites And Roasted Mushrooms Recipe
Serves: 4 Prep: 15 min Cook: 45 min
Ingredients
- 2 medium sweet potatoes, peeled
- 2 tbsp. avocado oil
- 2 tbsp. olive oil
- ¼ cup pecans
- 2 green onions, finely chopped
- 2 celery stalks, chopped
- 2 tbsp. fresh parsley, finely chopped
- 1 tbsp. dried cranberries
- Sea salt and freshly ground black pepper, to taste
- 2 tsp. red wine vinegar
- ½ tsp. Dijon mustard
Roasted Mushroom Ingredients
- 1 lb. small white mushrooms, halved if desired
- 2 tbsp. capers, rinsed and chopped
- 3 garlic cloves, minced
- 2 tbsp. avocado oil
- 3 tbsp. ghee or grass-fed butter
- 2 tsp. lemon juice
- ¼ cup fresh parsley, chopped
- Salt and pepper to taste
Preparation
- Preheat oven to 450 F.
- Cut potatoes into ¾ inch discs and coat with the avocado oil. Sprinkle with salt and pepper and allow them to roast for 20-25 minutes. They should be tender and begin to bubble slightly.
- While potatoes are roasting, toast pecans in a small, dry skillet.
- In a small bowl, combine the toasted pecans, onions, celery, parsley, and cranberries.
- In a separate small bowl, mix olive oil with vinegar and mustard. Pour half of the dressing over the pecan mixture and set the rest aside.
- Once the potatoes are done, top each disc with a spoonful of the pecan mixture. Drizzle with remaining dressing.
- For roasted mushrooms: Preheat oven to 450 F and make sure the rack is in the middle of the oven.
- In a large baking dish, coat mushrooms in capers, garlic, avocado oil, salt, and pepper.
- Place several dollops of ghee, or chunks of butter, scattered atop mushrooms.
- Allow the dish to bake for 15 to 20 minutes until juices form on the bottom of the dish.
- Remove from oven and drizzle with lemon juice. Sprinkle with fresh parsley and serve.
📖 Recipe
Sweet Potato Bites with Roasted Mushrooms Recipe
Ingredients
- 2 medium sweet potatoes peeled
- 2 tbsp. avocado oil
- 2 tbsp. olive oil
- ¼ cup pecans
- 2 green onions finely chopped
- 2 celery stalks chopped
- 2 tbsp. fresh parsley finely chopped
- 1 tbsp. dried cranberries
- Sea salt and freshly ground black pepper to taste
- 2 tsp. red wine vinegar
- ½ tsp. Dijon mustard
Roasted Mushroom Ingredients
- 1 lb. small white mushrooms halved if desired
- 2 tbsp. capers rinsed and chopped
- 3 garlic cloves minced
- 2 tbsp. avocado oil
- 3 tbsp. ghee or grass-fed butter
- 2 tsp. lemon juice
- ¼ cup fresh parsley chopped
- Salt and pepper to taste
Instructions
- Preheat oven to 450 F.
- Cut potatoes into ¾ inch discs and coat with the avocado oil. Sprinkle with salt and pepper and allow them to roast for 20-25 minutes. They should be tender and begin to bubble slightly.2 medium sweet potatoes, 2 tbsp. avocado oil, Sea salt and freshly ground black pepper
- While potatoes are roasting, toast pecans in a small, dry skillet.¼ cup pecans
- In a small bowl, combine the toasted pecans, onions, celery, parsley, and cranberries.2 green onions, 2 celery stalks, 2 tbsp. fresh parsley, 1 tbsp. dried cranberries
- In a separate small bowl, mix olive oil with vinegar and mustard. Pour half of the dressing over the pecan mixture and set the rest aside.2 tbsp. olive oil, 2 tsp. red wine vinegar, ½ tsp. Dijon mustard
- Once the potatoes are done, top each disc with a spoonful of the pecan mixture. Drizzle with remaining dressing.
- For roasted mushrooms: Preheat oven to 450 F and make sure the rack is in the middle of the oven.
- In a large baking dish, coat mushrooms in capers, garlic, avocado oil, salt, and pepper.1 lb. small white mushrooms, 3 garlic cloves, 2 tbsp. avocado oil, Salt and pepper to taste, 2 tbsp. capers
- Place several dollops of ghee, or chunks of butter, scattered atop mushrooms.3 tbsp. ghee or grass-fed butter
- Allow the dish to bake for 15 to 20 minutes until juices form on the bottom of the dish.
- Remove from oven and drizzle with lemon juice. Sprinkle with fresh parsley and serve.2 tsp. lemon juice, ¼ cup fresh parsley
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