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Sweet Potatoes Bites With Roasted Mushrooms

Updated: Mar 26, 2019

Serves: 4

Prep: 15 min

Cook: 45 min

Protein: 4g / 4%

Carbs: 25g / 22%

Fat: 37g / 74%


2 medium sweet potatoes, peeled

2 tbsp. avocado oil

2 tbsp. olive oil

1/4 cup pecans

2 green onions, finely chopped

2 celery stalks, chopped

2 tbsp. fresh parsley, finely chopped

1 tbsp. dried cranberries

Sea salt and freshly ground black pepper, to taste

2 tsp. red wine vinegar

1/2 tsp. Dijon mustard

Roasted Mushroom Ingredients

1 lb. small white mushrooms, halved if desired

2 tbsp. capers, rinsed and chopped

3 garlic cloves, minced

2 tbsp. avocado oil

3 tbsp. ghee or grass-fed butter

2 tsp. lemon juice

1/4 cup fresh parsley, chopped

Salt and pepper to taste


Preheat oven to 450 F.Cut potatoes into 3/4 inch discs and coat with the avocado oil. Sprinkle with salt and pepper and allow them to roast for 20-25 minutes. They should be tender and begin to bubble slightly.While potatoes are roasting, toast pecans in a small, dry skillet. In a small bowl, combine the toasted pecans, onions, celery, parsley and cranberries. In a separate small bowl, mix olive oil with vinegar and mustard. Pour half of the dressing over pecan mixture and set the rest aside.Once potatoes are done, top each disc with a spoonful of the pecan mixture. Drizzle with remaining dressing.For roasted mushrooms: Preheat oven to 450 F and make sure the rack is in the middle of the oven. In a large baking dish, coat mushrooms in capers, garlic, avocado oil, salt and pepper. Place several dollops of ghee, or chunks of butter, scattered atop mushrooms.Allow the dish to bake for 15 to 20 minutes, until juices form on the bottom of the dish.Remove from oven and drizzle with lemon juice. Sprinkle with fresh parsley and serve.

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