How to re-create this recipe:
- 3 Sweet Potatoes (also known as yams)
- 1 medium yellow onion
- 5 oz shiitake mushrooms (about 12)
- 2 oz toasted crushed walnuts
- 2 Tbsp butter
- 1 Tbsp maple syrup
- 2 Tbsp extra virgin olive oil
- Salt and black pepper
Putting it together:
- Preheat oven to 350 degrees and toast (whole) walnuts for about 8 minutes. When they cool down you can chop them up finely. Afterwards crank up heat to 425 degrees and line a sheet tray with baking paper. Peel the sweet potatoes, cut them in half (lengthwise) and then cut them across (into about 1 inch pieces).
- Microwave butter in a small container until melted and then add 1 Tbsp maple syrup and whisk together. Place sweet potatoes on baking tray and coat them in maple syrup and melted butter. Add about 1/2 tsp of salt and 1/2 tsp of black pepper and toss together. Roast for 20 minutes.
- Cut stems off shiitake mushrooms and rinse them gently if they appear too gritty. make sure to dry them afterwards with a paper towel. Cut mushrooms lengthwise and set aside.
- Dice the onion into small pieces and preheat a saute pan with 1 Tbsp olive oil. Caramelize the onions until they are golden brown in color. Set aside. Clean out pan add the other Tbsp of olive oil and saute the shiitake mushrooms until they are softened.
- Combine sweet potatoes, onions, and shiitake mushrooms and top with toasted walnuts.
Nourishment for you body:
Sweet potatoes are rich in fiber and contain a good mix of vitamins and minerals including iron, calcium, selenium and most B vitamins. They are particularly high in beta-carotene which gets converted into vitamin A. Of the many varieties of mushrooms in the world, Shiitake mushrooms are known to fight cancer cells, infectious diseases, promotes brain function and is a good source of B vitamins. It has also been found to increase satiety and helps to promote weight loss. The Chinese have used the Shiitake mushroom for medicinal purposes for over 6,000 years and it has become the Asian symbol for longevity. They have an earthy, smoky flavor and meaty texture.
Tips when cooking:
You don’t have to throw out the stems of the mushrooms. The stems are packed with tons of flavor and once cleaned you can add them to flavor your soup. I make this recipe to be intended as a side dish for dinner. You can also use this same combination of ingredients as a topping to a salad. I like to use these ingredients when I make a Burrata salad…