Roasted Sweet Potatoes with Mushrooms and Shallots

• Nonstick vegetable oil spray
• 1/4 cup low-salt chicken broth or vegetable broth
• 3 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 2 pounds red-skinned sweet potatoes (yams), peeled, cut into 1-inch chunks
• 10 large shallots, peeled, halved through root end
• 4 bay leaves
• 2 tablespoons plus 1 teaspoon chopped fresh marjoram
• 8 ounces large fresh shiitake mushrooms, stemmed, caps quartered
• 3 tablespoons chopped fresh parsley

1. Preheat oven to 400F.
2. Spray large rimmed baking sheet with nonstick spray.
3. Whisk chicken or vegetable broth, olive oil, and balsamic vinegar in small bowl.
4. Mix sweet potatoes, shallots, bay leaves, and 1 tablespoon marjoram in large bowl.
5. Pour half of broth mixture over and toss; sprinkle with salt and pepper.
6. Toss mushrooms, 1 tablespoon marjoram, and remaining broth mixture in medium bowl; sprinkle with salt and pepper.
7. Spread sweet potato mixture on baking sheet.
8. Roast until potatoes begin to soften, stirring occasionally, about 30 minutes.
9. Mix in mushrooms.
10. Return to oven; roast until potatoes and mushrooms are tender, stirring occasionally, about 30 minutes longer.
11. Transfer to bowl.
12. Mix in parsley and 1 teaspoon marjoram.

vegetable oil spray, lowsalt chicken broth, olive oil, balsamic vinegar, potatoes, shallots, bay leaves, fresh marjoram, shiitake mushrooms, parsley

Taken from www.epicurious.com/recipes/food/views/roasted-sweet-potatoes-with-mushrooms-and-shallots-108635 (may not work)