Purple Yams with Mushrooms and Garlic

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Tips

  • Healthy and delicious, these can be used in sweet or savory dishes as well as turned into the starchy ube powder for ice creams, curries, jams, and baked goods.
  • Use in place of sweet potatoes or baking potatoes. Can be used in desserts to add a rich purple color.

Ingredients (serves 2)

  • 1 pound purple sweet potatoes
  • ½ pound cremini mushrooms (baby bella or baby portobello)
  • 2 sprigs fresh rosemary
  • 2 tablespoon olive oil
  • ½ teaspoon minced garlic (optional)
  • Salt and pepper to taste

Directions

  1. Preheat oven to 400°F.
  2. Slice sweet potatoes into ½-inch thick wedges or cubes.
  3. Slice mushrooms in half and trip rosemary leaves from their stems and finely chop.
  4. In a mixing bowl, combine potatoes, mushrooms, rosemary, olive oil, salt, pepper and garlic.
  5. Place mixture on a sheet pan and roast in oven for about 25-30 minutes. Shake pan halfway through cooking time. Serve while still hot.
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Purple Yams
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