Sweet Potatoes with Mushrooms, Onion, and Thyme

Preparation info

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Appears in

Lighter, Quicker, Better: Cooking for the Way We Eat Today

Lighter, Quicker, Better

By Richard Sax and Marie Simmons

Published 2000

  • About

Roasting sweet potatoes with onions accentuates the natural sweetness of both. The mushrooms add an earthy, rounded flavor, making this dish perfect winter comfort food.


  • 2 large sweet potatoes, peeled and cut into 1-inch cubes (about 1 pound)
  • 1 large sweet onion, cut into ½-inch chunks (about ½ pound)
  • 1 10- to 12-ounce package white button mushrooms, wiped clean, halved or quartered
  • 2 tablespoons extra virgin olive oil
  • 1teaspoon fresh thyme leaves or ½ teaspoon dried thyme
  • Salt and Freshly ground black pepper


    • Heat the oven to 400°F.
    • Arrange the sweet potatoes, onion, and mushrooms in a large roasting pan or baking dish, about 13 × 9 inches. Drizzle evenly with olive oil, sprinkle with thyme, salt, and pepper, and stir to coat vegetables.
    • Roast vegetables until golden and tender, turning occasionally with a spatula, about 45 minutes. Serve immediately.