Purple Sweet Potato & Black Trumpet Mushrooms Recipe

preheat and prepare

Preheat oven to 220°C (425°F). Line a large baking sheet with parchment paper or lightly oil it.

cut potatoes

Wash and scrub the purple sweet potatoes. Cut into 1-inch cubes (leave skin on for color and texture). Pat dry with a towel to remove excess moisture.

toss with dates and seasoning

In a large bowl, combine the sweet potato cubes with 2 tbsp olive oil, 6 pitted chopped Medjool dates (roughly chopped), 1 tsp sea salt and 1 tsp freshly ground black pepper. Add 1 tsp apple cider vinegar and toss to coat. The dates will adhere to the cubes and caramelize while roasting.

roast

Spread the potatoes and date pieces in a single layer on the prepared baking sheet, leaving space between pieces for browning. Roast for 25–30 minutes, turning once halfway through, until edges are crisp and centers are tender when pierced with a fork. If potatoes are larger, roast up to 35 minutes.

clean mushrooms

Gently brush or wipe the black trumpet mushrooms to remove grit. Trim any tough stems. Avoid soaking them; if very dirty, briefly rinse and pat dry thoroughly.

sauté

Heat a large skillet over medium-high heat. Add 1 tbsp unsalted butter and let it foam. Add the mushrooms and spread in an even layer. Let them cook undisturbed for 2 minutes to develop color, then stir. Add 1 minced garlic clove, 1 tsp fresh thyme leaves, 1/2 tsp salt and 1/4 tsp black pepper. Continue to sauté for another 3–4 minutes until mushrooms are tender and fragrant and any liquid has evaporated. Taste and adjust seasoning.

combine base

In a medium bowl whisk together 1/2 cup mayonnaise, 1/4 cup sour cream and 1/4 cup plain Greek yogurt until smooth.

season

Stir in 1 finely diced dill pickle (or 2 tbsp jarred relish), 1 tbsp chopped fresh dill, 1 tsp smoked onion powder (or substitute combination), 1 tsp lemon juice, 1/2 tsp garlic powder, 1/2 tsp salt and 1/4 tsp black pepper.

adjust consistency & chill

If the dressing is too thick, whisk in up to 1 tbsp cold water to reach desired consistency. Cover and refrigerate for at least 20 minutes to let flavors marry (up to 2 hours for best flavor). Taste and adjust salt, acidity or dill as needed before serving.

Plate the roasted purple sweet potatoes in a shallow serving bowl or individual plates. Spoon the sautéed black trumpet mushrooms over and around the potatoes.

Drizzle the smoked onion & dill pickle ranch over the potatoes and mushrooms (or serve on the side). Sprinkle with flaky sea salt (about 1/2 tsp) and cracked black pepper (about 1/4 tsp). Garnish with fresh dill sprigs and serve with lemon wedges for a bright squeeze if desired.

Serve warm. Leftover ranch will keep refrigerated in an airtight container for up to 4 days; reheat mushrooms gently in a skillet and roast potatoes to refresh.