Roasted Sweet Potato "Toasts" with Honeyed Mushrooms
I N G R E D I E N T S
1 medium to large sweet potato or yam
1 medium to large purple sweet potato
Salt and pepper
1-2 tsp olive oil
12 white button sliced mushrooms
1 shallot, finely chopped
2 tsp liquid aminos or soy sauce
1 tbsp honey
1 tsp fresh thyme leaves
1/2 tsp lemon juice
D I R E C T I O N S
Pre-heat oven to 400 degrees F.
Using a large sharp knife, carefully cut the sweet potatoes lengthwise in 1/2” thick “toast” slices as pictured. Lay them flat on a baking sheet lined with parchment paper. Season generously with salt and pepper and bake for 20 minutes.
While the potatoes are roasting, sauté the mushrooms and shallots in the olive oil for 3-4 minutes in a medium skillet over medium heat.
Whisk in the honey, thyme, and liquid aminos or soy sauce. Reduce to medium-low heat and cover. Simmer for 8-10 minutes. Stir in the lemon juice, and remove from heat.
Top the roasted potato “toasts” with the honeyed mushrooms and serve.
