Sweet Potato Bites with Roasted Mushrooms Recipe

5 from 1 vote

An appetizing dinner, or a prelude to a feast? The choice is yours when serving up these sweet potatoes and roasted mushroom bites.

Course Appetizer, Side Dish

Cuisine American

Keyword bites, mushrooms, recipe, roasted, sweet potato

Prep Time 15

Cook Time 45

Total Time 1

Servings people

Calories 477kcal

Cost 5

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