• Ingredients:
  • 4 large sweet potatoes
  • 1 large onion
  • 3 tablespoons olive oil, divided
  • ½ teaspoon dried parsley flakes
  • ½ teaspoon coarse salt
  • ½ teaspoon ground black pepper
  • 8oz package of sliced FunGuy white button mushrooms
  • 2 tablespoons worcestershire sauce
  • 1 tablespoon all purpose flour
  • ½ cup vegetable broth
  • 1 cup sour cream, plus some for topping
  • 1 tablespoon pickle juice
  • Fresh ground black pepper and salt

When the chilly weather blows in, that’s when the comfort food cravings hit! 

While the FunGuy will always be partial to the beloved classic recipes, why not have a little fun by using the same idea to make something new? 

One such idea are these sweet potatoes, cut into thick fries, tossed with a bit of oil and herbs to be then roasted to perfection and smothered with a vegetarian mushroom stroganoff-style sauce. When ready to enjoy, add a dollop of sour cream on top and dig in!

DIRECTIONS:

  1. Preheat oven to 375F. Line a baking sheet with parchment paper. 
  2. Peel the sweet potatoes and remove any bad spots before rinsing under cool water. Cut the sweet potatoes into ½ inch thick sticks about 2-3 inches long and place them into a bowl. Peel the onion and cut ¾ of it into thin wedges, and finely dice the remaining ¼. Add the wedges to the bowl with the potatoes, setting the diced onion aside. 
  3. Add 1 tablespoon of the olive oil, the parsley flakes, coarse salt, and black pepper to the bowl with the sweet potatoes and toss well to coat the potatoes and onions evenly. Transfer the potatoes and onions to the baking sheet and roast them in the oven for 30-40 minutes or until they are tender and a fork will slide into the potatoes easily. 
  4. While the sweet potatoes roast, make the mushroom sauce. 
  5. Heat another tablespoon of olive oil in a large saute pan over medium-high heat. Add the FunGuy mushrooms and onions to the pan and saute for 3-4 minutes. Add the rest of the olive oil to the pan and sprinkle the flour over the mushrooms, stirring to have the flour soak up the oil and let it cook 1-2 minutes. Stir in the worcestershire sauce to the pan. As soon as the worcestershire sauce has been absorbed, pour the broth into the pan, stirring constantly to keep any lumps from forming. Reduce the heat to medium-low and allow the sauce to simmer about 6-8 minutes. Once it has started to thicken, stir in the sour cream and pickle juice and cook 2 more minutes. Taste and add salt and freshly ground pepper as necessary. Turn off the heat. 
  6. Remove the roasted sweet potatoes and onions from the oven. Plate the sweet potatoes and top with the mushroom sauce, a dollop of sour cream, and finish with some of the roasted onions on top. 
  7. Serve immediately. 

Have a Fun meal!