Roasted Sweet Potatoes and Mushrooms

A recipe for Roasted Sweet Potatoes and Mushrooms! Sweet potato pieces, mushrooms, and onions are tossed in a balsamic dressing and roasted until tender.

Roasted vegetables are one of my favorite sides during the fall and winter months. They come together easily and are a great addition to the holiday table or during celebrations. These Roasted Sweet Potatoes and Mushrooms are no exception!

Sweet potatoes are peeled and cut into 1 inch (2.5 centimeter) cubes, tossed in a seasoned balsamic dressing, and roasted for 20 minutes, until nearly tender.

They are then gently combined with mushrooms and onions before baking for an additional 20-30 minutes.

The roasted vegetables pair well with a variety of meat or poultry dishes. Sausages are a particular favorite. For an easy lunch, I sometimes like to serve them simply with a fried egg.

A Few Roasted Vegetable Tips

I seasoned the Roasted Sweet Potatoes and Mushrooms with fresh thyme. You can swap for fresh parsley, chopped rosemary, about 1 teaspoon dried thyme, or other favorite herbs.

Cut the sweet potatoes into pieces about 1 inch (2.5 centimeters thick). To keep the sizes fairly consistent, I cut the cremini mushrooms into quarters and the onion into wedges. Remove any thick, woody pieces of the stem from the mushrooms.

The sweet potato pieces take longer to cook, so they are roasted first for about 20 minutes before adding the other vegetables.

Very gently toss in the mushrooms and onions to keep from breaking apart the sweet potato cubes.

Add an additional sprinkling of salt and freshly ground black pepper if desired before serving. The vegetables are best served warm from the oven.

Looking for more recipes with sweet potatoes?

Try my:

• Sweet Potato Waffles
• Creamy Sweet Potato Soup
• Sweet Potato Caramelle

This recipe was originally posted in December 2012 and updated in September 2022.

Roasted Sweet Potatoes and Mushrooms Recipe

Adapted from Kalyn’s Kitchen

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Roasted Sweet Potatoes and Mushrooms

A recipe for Roasted Sweet Potatoes and Mushrooms! Sweet potato pieces, mushrooms, and onions are tossed in a balsamic dressing and roasted until tender.

Course Side Dish

Cuisine N/A

Keyword mushroom, onion, roasted vegetables, side, sweet potato

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

0 minutes minutes

Total Time 55 minutes minutes

Servings 4 -6 Servings

Ingredients

• 1/4 cup (60 milliliters) olive oil plus more for greasing the baking dish
• 2 tablespoons (30 milliliters) balsamic vinegar
• 2 cloves garlic peeled and minced
• 2 sprigs fresh thyme stems discarded
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 pounds (900 grams) sweet potatoes peeled and cut into 1 inch (2.5 centimeter) pieces
• 1 pound (450 grams) cremini mushrooms quartered
• 1 medium onion peeled and cut into wedges

Instructions

• Preheat oven to 400˚F (200˚C). Grease a 9×13 inch (23×33 centimeter) baking dish with olive oil.
• In a small bowl, whisk together the olive oil, balsamic vinegar, garlic, fresh thyme leaves, salt, and pepper until blended.
• In a large bowl, toss the sweet potato pieces with half of the olive oil dressing.
• Spread the coated sweet potatoes in a single layer on the prepared baking dish.
• Roast in the preheated oven until almost tender and golden on the bottom, about 20 minutes.
• In the large bowl, toss the sliced mushrooms and onions with the remaining olive oil mixture.
• Gently toss the coated mushrooms and onions with the sweet potatoes until evenly distributed.
• Place the baking dish back in the oven and cook until the vegetables are tender, another 20-30 minutes.
• Serve warm from the oven with additional salt and pepper if needed.