2 large sweet potatoes
3 T vegetable stock
2 1/2 T extra-virgin olive oil
2 T balsamic vinegar
1 tsp. dried thyme
salt and fresh ground black peppers to taste
12 oz. mushrooms (I used regular white mushrooms but brown Crimini mushrooms would be great.)
2-3 T chopped parsley
Preheat oven to 400F/200C. Spray a large baking sheet with nonstick spray or olive oil. Peel sweet potatoes and cut into 1 inch cubes, trying to make cubes all close to the same size so they cook evenly.
Whisk together the chicken stock, olive oil, balsamic vinegar, and dried thyme. Toss sweet potatoes with about half the balsamic mixture, then spread then out in a single layer on the baking sheet and season with salt and fresh-ground black pepper. Roast sweet potatoes for 20-25 minutes, just until they're starting to get tender and barely browned on the bottom.
While sweet potatoes roast, wash mushrooms if needed and spin dry or dry with paper towels. Cut mushrooms into thick slices and toss with the rest of the balsamic mixture. (Use the same bowl as you used for the sweet potatoes.)
When sweet potatoes are getting tender and barely starting to brown, turn them over and spread out on baking sheet again. Use a slotted spoon to remove mushrooms from the balsamic mixture (so you don't pour the leftover liquid out onto the roasting pan) and distribute mushrooms among the sweet potatoes, making sure they're in a single layer. Roast sweet potatoes and mushrooms 20-25 minutes more, or until sweet potatoes are tender and nicely browned and mushrooms are done.
Remove to serving bowl, season with more salt and/or fresh ground black pepper if desired, sprinkle with chopped parsley and serve hot.