Sweet potato with pecan salsa and roasted mushrooms

I try to do at least once- twice a week a meatless dinner. I think this recipe is worth a try. I loved the combination of the sweet potatoes and the sourish salsa and you can’t go wrong with mushrooms and roasted garlic.  If you have 2 ovens you can easily have it all done in 30 min.

10 min preparation time
25 min cooking time
Serves 4 people



  • 2 medium sweet potatoes,
  • 4 tbsp olive oil
  • 1⁄4 cup toasted pecans
  • 2 green onions, nely chopped
  • 2 stalks celery
  • 2 tbsp fresh parsley, nely chopped
  • 1 tbsp dried cranberries
  • salt and pepper to taste
  • 2 tsp red wine vinegar
  • 1⁄2 tsp dijon mustard


  • 1 lb small white mushrooms, halved if desired
  • 2 tbsp capers, rinsed and chopped
  • 3 cloves garlic, minced
  • 2 tbsp olive oil
  • 3 tbsp butter
  • 2 tsp lemon juice
  • 1⁄4 cup fresh parsley, chopped
  • salt and pepper to taste


  1. Preheat oven to 220 C
  2. Cut potatoes into 3/4” discs and use half of the olive oil to coat potatoes. Sprinkle with salt and pepper and allow them to roast for 25-30 minutes. They should be tender and begin to bubble slightly.
  3. While potatoes are roasting, toast pecans in a small skillet.
  4. In a small bowl, combine toasted pecans, onions, celery, parsley, cranberries.
  5. In a separate small bowl, mix remaining olive oil with vinegar and mustard. Pour half of the dress- ing over pecan mixture and put the rest aside.
  6. Once potatoes are done, top each disc with pecan mixture. Drizzle with remaining dressing.
  7. In a large baking dish, coat mushrooms in capers, garlic, oil, salt and pepper.Keep the oven to 220 C.
  8. Cut butter into several pieces and scatted atop mushrooms.
  9. Allow the dish to cook for 15 to 20 minutes and until juices form on the bottom of the dish.
  10. Once potatoes are done, top each disc with pe- can mixture. Drizzle with remaining dressing.