Sweet Potato Recipe

Prepare the Sweet Potatoes

Preheat your oven to 425°F (220°C). Peel the sweet potatoes and cut them into 1-inch cubes.

Season the Sweet Potatoes

In a large bowl, toss the sweet potato cubes with olive oil, salt, black pepper, and paprika until evenly coated.

Roast the Sweet Potatoes

Spread the seasoned sweet potatoes on a baking sheet in a single layer. Roast in the preheated oven for 25-30 minutes, turning halfway through, until they are tender and lightly browned.

Prepare the Mushrooms

While the sweet potatoes are roasting, clean the wild mushrooms with a damp cloth and slice them if they are large.

Sauté the Mushrooms

In a skillet over medium heat, melt the butter. Add the minced garlic and sauté for 1 minute until fragrant. Add the mushrooms, thyme, salt, and black pepper. Cook for about 5-7 minutes, stirring occasionally, until the mushrooms are tender and browned.

Pickle the Onions

In a bowl, combine the thinly sliced red onions, apple cider vinegar, sugar, salt, and water. Stir until the sugar and salt are dissolved. Let the mixture sit for at least 30 minutes at room temperature, or refrigerate for up to a week.

Combine and Serve

Once the sweet potatoes are roasted and the mushrooms are sautéed, plate the sweet potatoes and top with the sautéed wild mushrooms. Add a generous portion of pickled red onions on top. Serve warm and enjoy!