- 1 cup grape tomatoes
- 1 cup mushroom of your choice, cubed or chopped (I had portabellas)
- 2-3 green onions, sliced
- small handful of basil, chopped (5-6 leaves)
- 1 teaspoon lemon juice
- 2 tablespoons dried onion flakes
- 1 tablespoon garlic powder
- salt and pepper to taste
Preheat your oven to 400 degrees.
Boil the sweet potato cubes for about 5 minutes and then remove to cool. This is just to help cook the inside slightly before roasting them.
Once the yams are to room temperature, lightly coat a baking sheet with cooking spray. Toss your sweet potatoes in a pinch of salt and pepper, the garlic powder, and the dried onion. Lay out evenly on the baking sheet and roast for 15 minutes. You should start to notice the outer layer of the cubes just barely bubbling.
Meanwhile, toss the other ingredients in the lemon juice and another pinch of salt and pepper. After 15 minutes, add these ingredients to the sweet potatoes and roast for another 15 minutes. At this point a couple tomatoes may have broken, but you should be getting them right before that happens, so they are just soft, mega-juicy, and totally fun to bite into.
I topped mine with some fresh basil, and dug right in. This would serve two people.